Food & Drink

West Village tapas and sangria under the lights

Named for the traveling theaters in Spain, not a guy who will shred the crap out of Liu Kang's face, Barraca's a charming West Village Spanish tavern from the Rayuela/ Macondo team, who've loaded it with vintage suitcases, potted plants, and bright blue chairs, plus a set of trellised lights above stage riggings like pulleys and ropes for the finish him! finishing touches

Food worked up by former Gastroarte chef Jesus Nunez is served all the way until 3a every night, starting with traditional tapas like clams w/ Spanish salsa verde, asparagus & egg, oxtail-stuffed piquillo peppers, and a sandwich busting w/ pulled lamb, piquillo aioli & Manchego, a cheese that's aged far longer than that silly Boy-chego. Larger plates include filet mignon and a whole fish of the day, as well as six different paellas like a three-shrimp joint (rock, prawns, carabineros), the squid-inked Negra w/ artichoke, monkfish & squid, and the uniquely meat-based Paella de Tierra w/ rabbit, pork belly & pork ribs, all of which you can get thrown into the split-panned Paella Trio, which'll be the only thing that's around for less time than Palm's ill-conceived Paella Treo

They're stocking wine and brews, but the highlight's a robust sangria program offering five options including one with jalapeno syrup, Aperol, orange & Rioja, pitchers of which are pretty sizable, so hopefully you have some of your own finishing moves.