Josh Thoma and Tim McKee push the notion of bar food to its culinary limits at Barrio.
From OpenTable and the restaurant:
"Diver Scallop Ceviche. Tequila-Cured Salmon. Barbecue Pork Sopes with Habanero-Pickled Onions. This is 'bar food?' It is when the bar is Barrio and the management team includes award-winning restaurateurs, Josh Thoma and Chef Tim McKee. ... While officially Barrio is being positioned as a 'tequila bar,' McKee and Thoma approached it the same way they’ve approached all their projects; lots of attention to detail with service to match, menu items that feature top-quality ingredients and fresh, authentic flavors; all offered up in a complementary setting."
Full bar. Serving lunch Mon–Fri, dinner nightly.
"This is no gracious dining spot: Noise levels are high, the place is typically crowded with the young and hungry, and there’s a lot of emphasis on imbibing. If you’re looking for a mellow foodie setting, go at lunch."
— Adam Platt, MSPmag.com