BCN Taste & Tradition

"This Michelin-starred restaurant has served Houston diners in the heart of Montrose for a decade with a combination of traditional and modern Spanish fare. Take a date to be wowed by its intricate version of patatas bravas, which has cylinder-shaped molded potatoes topped with dollops of aioli, and its vast menu of gin and tonic cocktails. BCN classics include crispy-skinned suckling Ibérico pig “a la Segoviana,” served with cherry for an added sweetness; grilled branzino with an airy mayonnaise foam; and octopus perched over potato puree with olive oil and smoked paprika. The ravioli, filled with Ibérico ham and leek compote and topped with porcini mushroom sauce and Manchego cheese, is a sleeper hit. End with the warm, crispy filo dough, filled with a cool Catalán vanilla creme." - Brittany Britto Garley, Nadia Gire

"Unlike MAD, BCN’s glitzy River Oaks District counterpart, this Spanish restaurant in Montrose is an elegant hideaway that serves as a quintessential date night destination. The restaurant’s name is a nod to Barcelona’s airport code with its menu putting equal focus on traditional and modern Spanish cuisine. Wet your palate with one of its iconic gin and tonics at the small wraparound bar before digging into tapas like anchovies, crispy baby artichokes, and Spanish Iberico ham." - Brianna Griff, Brittany Britto Garley

"This Michelin-starred restaurant has served Houston diners in the heart of Montrose for a decade with a combination of traditional and modern Spanish fare. Newcomers will be wowed by its intricate version of patatas bravas, which has cylinder-shaped molded potatoes topped with dollops of aioli, and its vast menu of gin and tonic cocktails. BCN classics include crispy-skinned suckling Ibérico pig “a la Segoviana,” served with cherry for an added sweetness; grilled branzino with an airy mayonnaise foam; and octopus perched over potato puree with olive oil and a sprinkle of smoked paprika. The ravioli, filled with Ibérico ham and leek compote and topped with porcini mushroom sauce and Manchego cheese, is a sleeper hit. End with the warm, crispy filo dough, filled with a cool Catalán vanilla creme." - Brittany Britto Garley

"Just days before its 10th anniversary, this Spanish restaurant earned a Michelin star. The Montrose institution, which is named in part after the code for the Barcelona airport, offers captivating dishes like crispy-skinned grilled branzino served with avocado, grapefruit, and a warm mayonnaise foam, suckling pig, tender octopus dusted with smoked paprika, and its nouveau rendition of patatas bravas. Aside from its selection of wines and Spanish vermouths, BCN specializes in gin and tonics, with nearly a dozen to choose from." - Brittany Britto Garley

"How to get in: The best way to eat here is to walk in and grab a seat at BCN’s small bar. The bartenders have a knack for pairing rare Spanish vermouths with whatever you order and provide an intimate level of service that isn’t as easily achieved at BCN’s larger table. But if you need a reservation, expect to dine early or late unless you can plan a few weeks ahead." - Chelsea Thomas