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$50  + Tax & Tip
04/ 4
7:00 PM
Zilker

Barlata

DAY 2: 8-Course Authentic Catalan Dinner Series

The name Barlata comes from “Bar” (what any self-respecting tapas restaurant is all about) and “Latas,” the small tins of gourmet vegetables, meat, and seafood that tapas bars often sell alongside food made in-house. At Barlata, Catalan-born Chef Daniel Olivella serves more than 40 kinds of tapas. Rather than rely on canned food, however, he cooks traditional lata dishes, like squid in its own ink, and then playfully serves them in fresh tins. Chef Olivella, who opened B44, an upscale Spanish eatery in San Francisco in 1999, was touring the country teaching Catalan cooking courses when he came upon Austin. He was immediately smitten, and he and his wife decided that this was going to be the site of their next restaurant. In 2013, they opened Barlata on South Lamar Boulevard, featuring such Spanish classics as house-made chorizo, gazpacho, piquillo peppers, and octopus. “There are lots of places serving up small plates in town,” says Texas Monthly, “but this is the only one that transports you to Spain.” We will be taking over the restaurant for this event, and Chef Olivella will answer your questions and share his love for Spanish cuisine.

About the Host:

Chefdanielolivella
Daniel Olivella

Executive Chef & Co-Owner

A Barcelona native, Chef Daniel Olivella exploded onto the US culinary scene with his first restuarant, B44, in Oakland, CA – for which he earned a StarChefs Rising Star Chef Award and a selection on USA Today's 20 Best Dishes in America List. He relocated to Austin in 2011, and opened Barlata with his wife shortly thereafter.


The Lineup


All savory courses will be served family-style. Dessert will be portioned individually.

  1. Ceviche

    shrimp, octopus, and scallops marinated in citrus with red onions, olive oil, and cilantro

  2. Pan Amb Tomaquet I Pernil

    catalan toast rubbed with garlic and tomato pulp served with cured jamon iberico slices

  3. Patatas Bravas

    fried potatoes with a spicy tomato sauce and garlic aioli

  4. Gambas Al Ajillo

    sauteed shrimp in garlic, adobo, and olive oil

  5. Croquetas De Jamon Serrano

    croquettes with jamon serrano and manchego cheese bechamel

  6. Iberico Tenderloin "A La Plancha"

    with migas and chorizo

  7. Barlata Paella

    with saffron rice, chicken, chorizo, seafood, and vegetables

  8. Crema Catalana

    catalan lemon-infused cream caramel custard

Barlata

1500 S Lamar Blvd #150

Austin, TX 78704

Event FAQs


Do I have to bring printed tickets to the event?
No tickets are needed.
What can/can't I bring to the event?
Please bring your ID as well as cash if you plan on purchasing beverages.
Are there ID requirements or an age limit to attend?
Yes. ID is required and you must be 21+ to attend.
What is the event ticket cancellation/refund policy?
Tickets to our events are non-refundable. However, for first-time emergency requests, we allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests must be emailed to us prior to the event and the guest ticket surcharge of $25 must be paid prior to the event. Guests who have not paid the guest ticket surcharge will not be allowed entry.
What does the ticket price cover?
The ticket price covers the full cost of the meal.
Can I bring guests/non-members to this event?
Yep! For this event, guest tickets are $70 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
What dietary restrictions/food allergies can be accommodated at this event?
At this event we will be able to accommodate all dietary restrictions and food allergies except for those with garlic or allium allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.

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