out and about: barbarella easter '25
Spring has sprung. And at Barbarella, that means easter decorations full of bunnies, spring florals, and pinwheels. Eat out side, and you’ll swear you’re having a on outdoor picnic with all the spring things.
And let’s not forget all the spring inspired menu items. The drink menu is particularly cute, and not to be missed.
the bees knees: whiskey, lemon, honey, cinamon
alpine duet
How cute is the bees knees? A long favored drink of mine - because of the traditional use of gin. However, this whiskey version? With a touch of cinamon? It’s such a great spin, without taking anything away from the classic lemon and honey combo.
And dig the honey dipper. It was indeed dipped in honey, drizzled over the top and then added as a garnish. Cocktail perfection.
Jamie got the alpine duet, because he’s nothing if not predictable… boring, okay, his choice in drinks is boring. Always with the ipa.
charcuterie board: rotating selection of artisonal meats & cheeses, paired with local accoutrement
Let’s be honest. Who can resist a charcutarie board? Not me. Y’all know this. Especially when plated on an exceptionally adorable bunny shaped board.
The bread was slightly toasted and nice and soft. Perfect for spreading.
We were treated to borolo, capicola, and calabrese sausages… all of which had different flavor profiles that lent themselves perfectly to totally different pairable bites. Which is my most favorite thing about charcuterie in the first place. Trying all the different flavor combos.
For cheese we had a goat, a blue, and a brie. The brie was my favorite this go round… super creamy and spreadable.
We had our favorite fig jam and honey on the side, as well as some grapes and olives. Yum. I could have gone for some grainy mustard, but that’s just my savory side coming out.
april showers: lavender lemon vodka shooter
Tasted like spring time. Like a classic lemon drop with a slight hit of lavender. Fresh and bright.
mushroom risotto: arborio rice, mushroom medley, topped with chives and truffle oil (add pancetta)
Pro tip: get the risotto. The flavor profile is always rotating, so you never know when you will see a particular type again. The one thing you can be sure of? Is that it will always be perfectly cooked. Tender, creamy, with just the right bite.
And this mushroom risotto? Prolly my favorite we’ve ever had at barbarella. Jamie think’s it’s his favorite risotto ever. Period. Hard stop. And that includes mine. Which is a little jarring, but what are you gonna do.
Pro pro tip: add the pancetta. You won’t regret it.
grilled lamb rack medallions: grilled lamb, apple whiskey glaze, sweet potato puree, rainbow cauliflower
There are only two restaurants in san diego where jamie will willingly order the lamb (besides at home), where it is not too gamey for him. Now there are three.
We seriously couldn’t stop raving about the lamb. It was beyond perfect. I’ve said it before - the one thing barbarella gets right, each and every time is cook tempurature. You ask for medium. You get medium. You let the chef do their thing, without preference, and it comes out exactly as it should.
Not even a huge fan of sweet potatoes, but damn if i’m not going to try and work out what made this particular puree so yummy. And the cauliflower - one of my most favorite veggies - could have eaten an entire plate.
The apple whiskey glaze felt a little more fall forward than spring - but when it tastes this good? Who cares. Certainly not me.
some bunny loves me: gin, strawberry, topped with bubbles
This is basically a strawberry french 75, because even though it wasn’t mentioned on the description, I’m pretty sure there was some simple in there somewhere as well.
Really good drink, great spring time vibe, and such a cute presentation.
cinna-bunny: cinnamon roll with vanilla glaze
Our waitress told us we needed to get the cinna-bunny. And so we did. And were glad we did.
Because why in the world aren’t cinnamon rolls for dessert totally a thing? It’s just like breakfast for dinner… but for dessert.
carrot cake: layered with cream cheese icing
To me, the carrot cake is the quintasential dessert of spring time. Carrots equate to bunnies, perhaps? Whatever it is, it’s worth it.
Yet again, a perfectly paired meal and experience. It’s so refreshing to see a restaurant that leans in to holiday seasonal decor not just for a gimic, but to enhance the seasonal food experience… which is really what you come for. And the food at barbarella is not to be missed. We’re lucky we’re local and can experience it all the time; but if if you aren’t, it’s definitely worth a visit.