Barrio is now Madrid

Shelley Mann, Columbus Alive

If you've driven by the old Barrio space, which suddenly closed its doors earlier this summer, you may have noticed a new sign outside. The place has been purchased by local restaurateur Dae Oh (Black Olive, Shoku, Two Fish), who changed the name to Madrid but kept the Spanish tapas concept (wish some Asian touches, see: wonton tacos and Spanish egg rolls).

The restaurant quietly opened to the public last week, and while I haven't had a chance to eat there yet, I did snag a dinner menu (while most of the wait staff was let go in the transition, I hear that the majority of the kitchen staff, including the executive chef, kept their jobs). Here's a look at the new lineup.


Guacamole Sampler, $9 (corn tortilla chips with a choice of 3: traditional, jicama-mint-mango and habanero, horseradish-crab and pickled corn, or roasted garlic and goat cheese)

Tequila Poblano Fondue, $8: poblano, jalapeno, bell peppers and vegetables glazed with tequila and lime and simmered with house blend of cheese

Madrid Fries, $5: housemade french fries tossed in fresh garlic and herbs and served with a sherry vinager aioli

Hummus & Tapenade, $9: housemade puree of chickpea and pumpkin hummus, served with an olive tapenade

Ceviche (scallop, fish or beef), $10: Marinated scallops or grouper with jicama-mint slaw, candied jalapeno and a blood-orange vinaigrette OR marinated beef sirloin with horseradish slaw and a peanut-chili-lime sauce


Sangria Peach Soup, $3/$6: white sangria and peaches chilled and topped with crispy Serrano ham

Watermelon Gazpacho, $3/$6: garnished with balsamic "faux" caviar

Madrid House Salad, $7: mixed greens tossed with mango sweet and sour vinaigrette and topped with cucumber, cherry tomato, hearts of palm, crumbled gorgonzola, spiced almond and fried chickpeas

Beet & Apple Salad, $6: mixed greens tossed in a honey-cider vinaigrette served on top of roasted beets and crisp apple with celery, goat cheese and candied walnuts

Black Bean Corn Jicama Salad, $6: mixed greens tossed in a lemon-cilantro vinaigrette and topped with hearts of palm, cherry tomatoes, black bean-corn-and-jicama relish and crispy wonton strips

Grilled Vegetable Quinoa, $7: marinated grilled vegetables topped with a quinoa salad and served with goat cheese and avocado-mango salsa fresca, finished with spiced sofrito sauce

Roasted Curried Chickpea Salad, $6: curry spiced chickpeas roasted to perfection and served over a chickpea puree, paprika oil, spiced almonds, olives and tomatoes


Grilled Vegetable Wrap: squash, zucchini, eggplant, spinach, mushrooms, peppers, roasted chickpea spread, guacamole in a tomato tortilla

Sweet & Spicy Grilled Chicken Wrap: mixed greens, avocado, roasted chickpea spread, queso fresco in a spinach tortilla

Teriyaki BBQ Pulled Pork Wrap: spinach, horseradish slaw, queso Chihuahua, pico de gallo in a tomato tortilla


Agave Buffalo Chicken & Chorizo Taco, $8: spinach, celery, blue cheese, sour cream, pico de gallo

Fish Taco, $9: jicama-mint slaw, candied jalapeno, avocado-mango salsa

Shrimp Taco, $9: black bean relish, queso fresco, sofrito sour cream, mixed greens

Grilled Vegetable Taco, $8: roasted chickpea spread, spinach, squash, epplant, mushrooms, heirloom tomato relish


Pacific Rim Calamari, $12: deep-fried calamari sauteed with bell peppers, sugar snap peas, garlic and asparagus, with a peanut-chili-lime dipping sauce

Spanish Egg Roll, $9: chorizo, shrimp, cabbage, bell peppers, saffron sticky rice in a crispy wonton, served with sweet and spicy dipping sauce

Mussels Veracruz, $12: mussels tossed in tomatoes, capers, olives and herbs and glazed with red wine, served with lemon and pita

Vegetable Napoleon, $9: grilled eggplant, wild mushrooms and heirloom tomato stacked on crispy wonton shells with spinach and boursin cheese

Bacon Wrapped Dates, $9: Medjool dates stuffed with crumbled gorgonzola and wrapped in bacon, fried crisp and drizzled in red wine reduction

Boursin Grapes, $8: red grapes wrapped in garlic-herb cream cheese mousse and rolled in spiced almonds

Suffed Sausage, $10: smoked chorizo split and stuffed with bell peppers, onions, cabbage and saffron rice, and served with an heirloom tomato relish and pomegranate-spiked dijon mustard

Short Rib Tostada, $10: slow braised beef short rib on a crispy tortilla with a black bean-corn-and-jicama relish, sesame slaw and topped with pico de gallo

Sweet n Spicy Chicken Tostada, $7: slow braised chicken on a crispy tortilla spread with roasted chickpea, mixed greens, queso chihuahua and an avocado-mango salsa fresca

Stuffed Pepper, $8: grilled long peppers stuffed with creamy Spanish risotto, queso fresco, chimichurri-sofrito sauce


Grilled Chicken & Chorizo, $15: chicken breast and crumbled chorizo served over linguine with caramelized sherry onion, bacon, wild mushrooms and spinach, in a house palomino rose sauce

Pan Seared Jumbo Scallops, $21: three jumbo sea scallops served over spaetzle dumplings of chipotle pepper and sweet potato, with candied radish, caramelized sherry onion and sofrito sauce

Cocoa and Espresso Rubbed Filet, $23: grilled beef tenderloin dusted with cocoa powder and espresso, served with sauteed asparagus, warm fingerling potato salad and finished with kahlua and coffee vodka cream sauce

Grilled Salmon Nicoise, $17: salmon filet grilled and served over lemon-dressed fresh spinach, with a medley of olives, cherry tomato, wild mushrooms and asparagus and drizzled with a balsamic lemonade vinaigrette

Scallop and Grouper Roll, $23: jumbo scallops and southern grouper encased in thin sliced Serrano ham, stuffed with spinach saffron boursin cheese mousse, then seared, served with sweet potato mash, wonton-wrapped asparagus and topped with flakes of savory bleu cheese brown butter

Grilled Vegetable Paella, $11/$17: marinated and grilled squash, eggplant, wild mushrooms, bell pepper, cherry tomato and chickpeas, house spice and saffron rice

Three Little Pigs, $17: teriyaki bbq pulled pork slow braised and stuffed into pork loin, wrapped in Serrano ham, served over sauteed spinach with candied radish and wonton-wrapped asparagus, finsihed with teriyaki-bbq-sauce consomme.

Madrid Mixta, $16/$24 sauteed shrimp, mussels, calamari, chicken breast and chorizo with bell pepper, chickpeas, house spice and saffron rice

Pan Seared Sirloin, $19: beef sirloin topped with house bbq chimichurri herb rub and served with a warm fingerling potato salad, sauteed green beans and white-balsamic-and-blackberries jus

Oscar Style Pasta, $18: sauteed shrimp and lump crab tossed with asparagus, wild mushroom, cherry tomato and spinach, linguine spun in lemon-herb ricotta cheese and finished with paprika oil and spiced pumpkin seed

Pan Seared Grouper, $21: grouper lightly dusted in seasoned flour and served over a saffron ratatouille with sweet potato mash, candied jalapeno, finished with blood orange-basil cream sauce

Club Madrid Sandwich, $10: chilled, sliced grilled chicken, crispy Serrano ham, pico de gallo, avocado, mixed greens, sherry aoili and white cheddar on focaccia bread

Madrid Burger, $10: house blend of ground beef, bacon, garlic and shallot topped with queso Chihuahua and sriracha pickles

Madrid Cuban, $10: pulled pork, Serrano ham, sriracha pickles, pomegranate-spiked Dijon mustard and queso Chihuahua on focaccia


185 N. High St., Downtown