John T.
Google
I can't help but share what a VIP experience I had at Barterhouse Ybor. I had just enjoyed the craft at Sky Puppy Brewing and asked the owner if I could go sit at the bar at Barterhouse in a t-shirt and jeans and they said it was casual...so I walked down the block to see if it was busy. The hostess (missed her name, great service!) asked if I had a reservation, which I didn't, or if I wanted to be seated at the bar. I asked if it was a full service bar (which she confirmed) and asked to see a menu. It had a curious diversity to it, and when I asked if the hostess had tried it, I felt she spoke truthfully that she loved the whole thing.
Fortunately I was sitting for dinner early (6:30) and I could see there were plenty of tables still available in the house, so I asked if a table (pref to bar) was open for a walk-in. Briefly thereafter, I was seated at a low table just inside the bar sitting just above two plush blue club chairs (pictured). Tonight I wasn't in a hurry, and figured it'd be nice to recline.
As of this evening (12/13), the Barterhouse Ybor is serving a holiday pre-fix: the "Famous Christmas Experience". Pick 4 from 4 (start/small/share/dessert) (pictured). The first three courses are a customizable mix of pastas and protein favorites mixed with highlighted chef specials. Being in a position to choose between the "shank" , "catch" and "steak" I asked my server about the size, kind, and cut. She said she would be happy to ask the chef... to which she did.
And about 10 min later Russell Hanson came and sat down to talk from the other plush chair at the table. He welcomed questions about the menu. The halibut, the Picanha steak, and then the pasta... he spoke generously of his prep and pride in the dishes. By the time I inquired about his flour to egg ratio for the pasta (I like to make my own too) he had invited me to the kitchen to make some. We walked from the floor to the benches in the kitchen where the flour and dough were laid out. I offered to crank and he gladly accepted; and over about 4 -5 passes he reduced the thickness of the pasta only twice (which seemed thick to me at the time). With an egg wash, piping, and then folding he cut 6-7 pieces out of about a 14" dough. He moved to ask if wanted to order the dish, which I certainly accepted and went on to ask about dessert ("the of-course").
Happened to be the pastry chef was transferring components of her desserts from molds to trays at a station just next to us, so I asked her myself. Given the invitation to suggest her favorite composition she suggested the "Sticky Fingers" (also pictured).
The other suggestion from the kitchen was to start with the "Pigs on a Date", which came out with a much more meaty exterior texture than a bacon wrap and were served with a microgreens salad and honey chili glaze.
The steak came medium-rare as ordered. Not pictured was a roasted tomato w/bread crumbs - welcomed acidic compliment to the rich mushroom gravy.
The pasta was simple with butter and sage. Chives to garnish. It's thickness (I critiqued in thought) gave it an "al dente" texture amid the soft piped filing, and more of a dumpling experience on the plate with the sauce. No complaints.
The dessert showed an incredible amount of finesse; the shell cracked open like a white chocolate klondike bar surrounding a gourmet cake. It was delicious.
Anyway, 10/10. Thank you to Russ and the whole staff, they were flawless tonight. I'd come back tomorrow and twice again every week...if I lived here. But I don't. So thanks for the memorable night when I had one night in town. I recommend to all. Walk around Ybor, eat at Barterhouse.
