Before I knew it, half the year had gone by since I’d seen my friend Johann. So, one thing led to another and I made reservations at Barra Santos in Cypress Park.
Arriving, I was immediately impressed with the area. Cypress Park was – shockingly cute. The block that housed Barra Santos, along with The Golden Poppy Market and Loquat was bustling.
Seated at the bar, Johann and I caught up with each other’s lives like there was no time lost between us. Browsing the menu, we began making important decisions about the courses of the evening.
I notice our server & bartender – Tommy – had on a Kendrick Lamar Grand National Tour shirt on. As I’d also been to the first night of the show at SoFi Stadium, I began an easy conversation which segued into asking his recommendations on the menu.
We began with the THE LISBON SPECIAL!. This was a combined order of the ALORENA OLIVES (split & marinated with coriander & orange) IBERICO HAM, IBERICO CHORIZO, and sliced SEEDED BAGUETTE (from Bub and Grandma’s) with the CHEESE OF THE DAY.
Conversing with Tommy about my libations of the evening, I told him that I wanted two glasses: the first being a delicious red wine and the second being a port. He suggested a their current chilled wine, Constantino Ramos’ 2021 “Zafirah” (Red wine mix of Alvarelhão, Borraçal, Pedral, Espadairo, Vinhão grapes) from Portugal.
After a long day of driving up to Santa Barbara and back in traffic, this was exactly what I needed to start unwinding.
Next before us, the BLUEFIN TUNA CRUDO (Meyer lemon, orange, olive oil, black pepper).
The fresh, slightly sweet effect of the lemon with crisp bite of black pepper was delicious on the tongue.
As our main course, the day’s special – the 180Z RIBEYE (with spring onion, chimichurri butter and mint) paired well with the CHARRED SPROUTING BROCCOLI (almond chili oil, sheep’s milk feta).
Now, it was here that I was sadly let down a bit. Why? If a restaurant serves steak – they need to have steak knives. Cutting the ribeye with a non serrated, slightly dull knife took away from the pleasures of the meal.
True, I expected the dish to be similar to the outstanding Côte de Boeuf I’d had at Jules Bistro. However, the fat on the caps of the ribeye felt like I was trying to mash rubber with a dull knife in my hand. Luckily, center of the ribeye was firmer and more meatier. Here, I could taste the beauty of the chimichurri butter and mint. Johann even remarked that the mint offered a surprising brightness in the mouth – leading to an overall balanced flavor profile.
But – until that moment – I didn’t know understand how much the right cutlery affects a meal.
The broccoli, a dish that Tommy recommended, was delicious. The char was perfect, which led its own distinct flavor.
As we finished up our main course, Tommy reappeared, curious as to if I wanted a finishing glass of port. If so – which I would want. After asking him to describe his recommendation, he poured me a sample of the NIEPOORT TAWNY PORTO and the KOPKE IO YEAR TAWNY PORTO.
I chose a pour of the Kopke 10 year tawny porto wine to go with our dessert, a glass of the PASSIONFRUIT SORBET.
Now, I’ve had some interesting desserts. Most notably the ham ice cream at Dunsmoor. But, this Passionfruit sorbet was so distinctly interesting. It was at once, fruity and sour. I enjoyed sipping my wine while tasting spoonfuls.
After wrapping up a great conversation with Tommy about Wu-Tang Clan, Run the Jewels, SZA, and Kendrick Lamar, it was a pleasure to say goodbye.
But more importantly, in a week marked by farewells to one friend moving out of state and another out of the country, it was comforting to connect with and celebrate life with a friend still close by.
Barra Santos
1215 Cypress AveLos Angeles, California 90065
