"I went looking for fun and found it at Barbacoa, a skinny storefront with great vibes, a laid-back attitude and room enough for 30. At this 2-month-old cafØ, the kitchen's so small the chefs all but wear it: when they're not out front mixing Knob Creek mint juleps and other highbrow "hooch," assisting their savvy servers or turning up the rollicking tunes that will make you want to two-step." Full Story
"I am steeled for a meat-heavy menu with a few Tex-Mex items thrown on for good measure. Imagine my delight, then, to discover something entirely different. Chef-partners John Calderon and Bob Colegrove, both Cactus alumni, have created an intimate, relaxed bistro serving affordable, regional American "border cuisine." Service is genteel and knowledgeable. Barbecue does not, in fact, dominate the menu. Mexican food items are far more sophisticated than Tex-Mex implies. And the margaritas are top-shelf. Yee-haw!" Full Story
"This tiny spot is refreshing in its individuality, not trying to be like any place else charting it's own 'cue territory offering delicious layers of heat and flavor. I'll definitely be back!"
"The main event arguably the whole point of a barbeque place when you get right down to it was the Barbeques Brisket, and unpretentious pile of sliced beef that was tender, mildly smoky, and just spicy enough. My beef eating partner pronounced it the real Texas deal. For Seattle this is as good as it gets."
"Flavor reigns supreme at Barbacoa serving up a selection of BBQ vittles from mesquite roasted chicken that packs a well-seasoned wallop to a tasty-as-all get-out Chicken Fried Flat Iron Steak. The tiny space is cozy but not cramped and the service easy going making it a fine addition to a well served neighborhood."
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