You know we love our local hotspots. And we love those hotspots that love their locals enough to regularly change up their menu to keep us always coming back to try new things.

Especially places where you know the food quality and taste will always be spot on, and you look forward to see what the chefs and mixologists will come up with next.

Add on to that, the seasonal decorations of barbarella and you’ve got the perfect neighboorhood vibe.

Not only does barbarella take a “seasonal” approach to a whole new level by theming out the restaurant to the nines, but they also match with seasonal drink and food specials.

Halloween was the first (and for quite a while the only) theme the restaurant took on. And as such? It’s not to be missed.

When I say the restaurant is decked out, I mean it’s decked out.

But what keeps us coming back time and time again, is the food.

If there ever was a drink made for me, it would be the toil & trouble. If it came with gin instead of vodka - ‘cause allergies - which thankfully the bartenders at barbarella never have a problem substituting. Love the berry combos, and of course, the bubbles. So yummy.

I’m a little sad it’s only around for the season.

According to our waiter, the bread and butter service was new, and he asked if we wanted to try it… obviously yes we did.

It was delish. Don’t you miss the days when bread and butter service was an automatic thing, when you didn’t have to order it separately, or query if a restaurant even had it? I know I do. Especially places that served their own seasoning salt, or flavored butter. If you’re gonna start me off with bread and butter then I’m a happy girl.

Speaking of halloween theme… check out this adorable prosciutto skinned skeleton. Could he be any more perfect? Also, love the addition of prosciutto to the board. So yummy.

We also had a spicy jamon, a calabrese of sorts, and some type of mild salami.

Back was the fig jam and fresh honey - can’t do charcuterie without ‘em. Three types of cheese, a blue, a humbolt fog type soft cheese, and a brie.

A variety of fresh berries topped everything off.

The only thing I would have done differently is to have added caviar or olives for a pop of black… just as a totally extra seasonal pop.

Pro tip: when they ask you if you want to add the avocado? Add the avocado.

Love that the tartare was served somewhat plain, just combined with the capers, shallots, lemon, and chives and then creme fraiche on top, along with a caper berry.

Highly recommend chopping the avocado, and then mixing the whole thing together. Grab a slice of bread, add a scoop of tartare, and top with the arugula. Perfect bite.

How pretty and festive is this drink. And not only that? Tasty too.

I’ve never had aperol with whisky before… but I will now.

Talk about taking seasonal to the next level - loved the play on orange and black in this dish, with the forbidden rice and saffron, not to mention the carrots and corn. It just felt like halloween comfort food; if there is such a thing.

The fish was tasty and perfectly cooked, and the risotto perfectly al dente.

Blake’s plate is always rotating, and I love to see the flavor combinations each and every time. It always sounds amazing.

Can’t go wrong with a traditional bolognese. And that was definitely this. It’s one of jamie’s favorite dishes that I make and it was no surprise that it’s one of his go-to’s. At least this time he agreed to share.

Best part of this whole halloween season starting is that finally we are able to enjoy some heartier dishes, instead of being to hot to eat anything.

Who can say no to seasonal shots? Especially one’s as cute as these?

Also, where does one go to get sour apple tequila? Asking for a friend.

We went for the apple crumble. The crumble was great - a little drier than I typically like, but the ice cream was soft and melty and paired with it perfectly.

The apples were fantastic, only complaint? There weren’t very many of them, and we would have loved more.

All in all, just another fantastic meal at one of our favorite haunts. (See what I did there?).

Can’t wait to go back. Which is gonna be soon, considering I’m craving salmon tartare again.