Cool cheek.
For months, every time John Edward Torres, of the panotheca, he passed by The Tasqueria to take his artisan breads, Javi Estevez and Quike Pedraz, chef and head chef respectively, would start playing. “John has a very good bread, and we dedicated ourselves to putting things inside it, we made tokens and we began to like it more and more and to get more serious”, explains Javi Estévez, who revolutionized the offal shop in Madrid.
About breads.
While the game was getting more and more serious, Estévez and Pedraz were part of a canned sandwich contest at Gastroactitud, and they liked the idea even more and decided to launch it. They began by looking for a place and found this one in which they have now set up John Barrita , which responded to the idea of traditional but new bar, rustic and industrial, in which the study SAILING (I'm Kitchen, Lamian) hardly had to change anything.
Rustic and industrial.
In the end, the important thing was what was going to be eaten there. “We were looking for an informal place, much more than La Tasquería, which is not formal, it is a tavern, but John Barrita wanted it to be a bar where people went to eat quality sandwiches, with different breads and original fillings, in an environment that can range from young people, families with children or people who are fond of gastronomy”, says Javi Estévez, also responsible for the changes in the LAVACA menu.
John Barrita's letter is divided into five sections. The first one they called about bread, "They would be like toast, but they are not, it is literally the title itself: we make a brioche and put the steak tartare on top, but they are not all crushed toasted bread, although there is also some".
Steak tartare and brioche.
then there is between bread which are sandwiches, but at John Barrita they are not closed because "one of the parts of the bread is used to serve as a plate and to show off much more". The third chapter of the menu are the bars specials made by Torres: one with tomato, one with corn and one with white bread.
a separate room no bread, for those who do not necessarily want to eat bread or as an accompaniment to sandwiches and in which they have included dishes, some already classics from La Tasquería, such as salad or croquettes… And, finally, the desserts, among which there are two made with bread: French toast and pudding.
Artichoke and foie.
“Everyone likes snacks, right? It is something very ours, very national, very much of our country,” says Estévez. “It's like the taco world, it allows you to put in everything you want, or almost. Well, the same with the sandwiches, but it is our base. In what food is there no bread in Spain? We asked ourselves what we could put inside the bread and we realized that it didn't always have to go inside the bread, it could go on top, like pintxos”.
Like in La Tasqueria, flavor is above everything in John Barrita. But Estévez remembers that the success here is the bread: the eight or nine types of bread that they have made just for them at La Panotheca and from which they created these sandwiches that are cool.
Of town and beef.
WHY GO
Their star sandwiches: “The one from cheek piece veal from La Finca de Jiménez Barbero, stewed in its demiglace sauce with pickled onion, cilantro and chipotle mayonnaise; Y the one with squid in garlic ciabatta with white and black mayonnaise and lime they are being a success”, says Estévez. Also the Steak Tartare on brioche, smoked sardine focaccia or the chicken and olive oil sandwich in toasted oil bread deserve a visit in view of the hashtag #bocatasquemolan On Instagram.
ADDITIONAL FEATURES
If there is a non-panero in the room or someone who insists on avoiding bread because of the expired bikini operation, there are also solutions at John Barrita: from the cheek lasagna with artichoke and foie dish . You can eat inside at the custom-made bars or on the terrace.
IN DATA
Address: Vallehermoso street, 72
Telephone: 91 858 84 51
Schedule: from 12:30 p.m. to 4:00 p.m. and from 8:00 p.m. to 11:00 p.m. Closed Sunday night, Monday, Tuesday morning and 15 days in August (from 7 to 22).
Half price: €17
Web: johnbarrita.com
Follow @irenecrespo\_