Bar Reyna is the one place you want to be nestled away in regardless of the weather. Located in Yorkville, the one-of-a-kind interior presents each of its own feel on both the main, back patio and top floor. Set in wooden panels throughout the space and exposed bricks throughout the space, there are white accent spray pieces along the walls and stringing lights from one side of the patio to the other. It’s almost like a fairytale setting, there has been immense details and thought put into each and every piece, you will need to take a few minutes to take it all in.
And with this, the introduction to Middle Eastern cuisine began. Open from 11AM everyday, a stop in for brunch, lunch or dinner is encouraged. We selected various items to discover the taste spectrums of Bar Reyna’s menu. Although there were a majority of items that needed improvement, for the items that were good, they were ridiculously good.
CALAMARI — 10
chickpea flour dusted, za’atar, harassa verde aioli, sesame seeds
LAMB SHANK BAKLAVA — 10
kataiifi, lamb shank, saffron and burnt honey aioli
MUSHROOMS ON TOAST — 5
sherry glazed mushrooms, garlic, shallots, 64-degree quail egg
The two must-try favourites are the Lamb Baklava and Chargrilled Octopus.
I’ve seen Baklava in a flat, phyllo pastry form, but never like this. The savoury Lamb Baklava is definitely a must-try. Wrapped in crispy thin threads, the soft, 3-hour braised lamb was perfectly cooked. Worked very well with the top off of saffron and burnt honey aioli dollops and crushed pistachio.
Octopus is a tough one to achieve. Bar Reyna served the Chargrilled Octopus dish well, it was all you could ever ask for – tender, soft, and complimented with the right tomato sauce and capers.
Bar Reyna has it all, from the gorgeous space, one-of-a-kind interior, excellent service and a very capable Middle Eastern menu. Now all that’s left is to add in that last bit of salt, spice and flavour to really make the food and cocktails shine!
REYNA SALAD — 18
beet, cucumber, avocado, fennel, radish, tomato, quinoa, purple kale, fried chickpeas, crispy shallot, serrano tahini dressing
CHARGRILLED OCTOPUS — 22
romesco sauce, fried shishito peppers & capers
VEGETARIAN MOROCCAN BISTEEYA — 14
phyllo pastry, eggplant, peppers, apricot, squash, mushroom, fennel, almonds, date molasses, whipped feta
OLD FASHIONED — 15
bourbon, angostura bitters, sugar, orange
MEZCAL SMOKESHOW — 18
tromba, mezcal, cointreau, lime, cayenne-pineapple syrup, orange-juniper bitters, hawaiian black salt rim