Barrio Social offers Mediterranean flavor in Vail

It’s rumored that Colorado experiences 300 days of sunshine a year. However, when the temperatures plummet and the swirling snow turns gravity upside down, there is one place in Vail to escape: Barrio Social. Here, guests are transported to sun-soaked coasts of Costa del Sol or Costa Blanca. Grab a glass of sparkling cava and relax — you’re in the Mediterranean now.

Stroll into the space and the light, bright gleam of “new” sets the stage for the experience.

“A lot of the people concur: This is one of the best-looking spaces in Vail,” said Barrio Social Executive Chef Michael Blumenauer. “This is brand new — top-of-the-line equipment, brand new bar, etc. People get excited about the space itself.”

From the expansive patio with an eye-catching fire window to the open kitchen that flows into the bar, the crew at Barrio Social operates in a well-choregraphed dance. Everyone is involved, which makes the energy at this intimate restaurant almost palpable — and social.

But the menu is the defining factor at Barrio Social. Highlighting Mediterranean cuisine with an emphasis on Spanish and Iberian flavors, seafood is the stand-out star.

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“There’s a lot of focus on product — on seafood,” Blumenauer explains. “We have great purveyors and get fresh seafood six days a week. We’re focusing on ingredients and preparations that you won’t find at other restaurants.”

Tapas culture in Spain is perhaps the tastiest way to get to know a region; Barrio Social is continuing this tradition. Order a glass of Spanish beer on draught or Iberian wine and then head to the glass pintxos (pronounced “pinchos”) case. With each available bite on display, you can mix and match to your heart’s content…or until your stomach cries, “enough!”

“The tapas and pintxos menu rotates,” Blumenauer said. “Ceasar Alvarez is our sous chef and he has 50 different ideas he can pull out of his head and they’re all great.”

Blumenauer says that this ability to be creative and to change the offerings up daily allows the staff to be creative. It’s exciting for guests, too: an ever-changing après experience that feels like a new adventure every visit.

Fun fact: Tapas and pintxos are not the same thing. Tapas are usually smaller versions of a dish; pintxos are snacks comprised of a few ingredients and served on a piece of bread with a toothpick.

Entrée offerings will also rotate depending on availability, but even with a quick perusal of the menu, certain dishes stand out. Take the Squid Ink Fideo, a showstopper of a dish that showcases shrimp, squid, clams and lobster on a bed of squid-ink-infused pasta. Or consider the Pimentón Monkfish (also known as the “sea devil”), which is served blackened with a fig vinaigrette and tempura asparagus.

“It’s known as the ‘poor man’s lobster,'” Blumenauer said. “I don’t think anyone (else) in town is doing monkfish. We had it as a special at La Bottega (Barrio Social’s sister restaurant) and everyone loved it.”

For those who prefer their dishes from the land instead of the sea, Barrio Social sustains the Spanish flair with a pork secreto — Ibérico pork with Manchego potatoes — and a bone-in ribeye with chimichurri and wild mushrooms. In the heart of Vail Village, Barrio Social is a destination that beckons those seeking a taste of something different, a melding of the spirit of the mountains and the flavors of the Mediterranean.