Barrio 47, located in the West Village, is a new addition to this trendy neighborhood. Chef Miguel Rosada, from the Core Club, is running the show in this open kitchen and producing Spanish, Italian and French inspired dishes.The Bartenders create innovative cocktails as well as classic and contemporary favorites. 

The interior of this 60-seat restaurant has an industrial look with a white Carrara marble bar and painted brick walls. The bar has a custom made chandelier that spans the length of the bar, which distinguishes it from the dining area. 

Barrio 47 has an impressive cocktail list where they like to infuse their spirits with aromatics to spruce things up. Their signature Daiquiri is made with lemongrass and vanilla infused Mount Gay Rum mixed with passion fruit puree and lemon.  The Mamba Charmer is a refreshing treat with rosemary infused vodka, muddled cucumber, creme de peche and lemon bitters. Launching today for the week of Valentine's day, is a Cotton Candy Martini for her with Vanilla Vodka, Canton Ginger Liqueur, lime, apple and a dash of rhubarb bitters poured onto a ball of cotton candy that melts instantly, and an Old Fashioned Sex on the Beach for him. Bartenders also leave patrons with the option to order off the menu.  In the mood for an Old Fashioned or a Manhattan? The bartender can whip one up for you or if you are feeling creative, they can work with you to inspire a new custom-made cocktail to suit your palate by using all of their ingredients at hand. 

Their cocktails compliment their savory dishes including Barrio 47's signature cocas, specialty flatbreads from Majorca. Their Marble Charred Portuguese Octopus is served with a three bean ceviche and is fresh and delicious. Their Steak Tartare is made from filet mignon and horseradish creme fraiche is added to give it a slight kick. Don't worry, their seared foie gras is from Hudson Valley Farms where the ducks are not only treated in a humane manner but they are superb. This decadent duck liver is served with an Orange- foie gras reduction with braised endive and brioche toast. They have three pasta dishes on their menu that are made in house including their leek ravioli with braised rosemary leg of lamb, roasted winter vegetables and ricotta salata, a variation of ricotta that is salted, pressed and dried. 

Their wood-fired brick oven really takes you on a  tour around Europe by featuring items like Mayan Shrimp and pairing the Rack of Lamb with traditional ratatouille. Try their Braised Pork Baby Back Ribs served with traditional Ham and Potato Croquettes topped with an apple herb salad.

Bario 47 opens for dinner at 5:30pm and stays open until 2am everyday. They will begin offering a weekend brunch menu in the spring.