Bartolo Feels Like Old Manhattan. That's the Point.

"Anchoa y mantequilla ($18), anchovies with butter, where two pieces of the long bread are layered with a thick slab of chilled butter and a whole anchovy filet each. It was a great mixture of cold, warm, creaminess, and salinity in a bite."

"Escalope de secreto Ibérico ($45) is a juicy cut of pork Milanese topped with tart piquillo peppers and a yolk that the server mixes and spreads over the breaded filet. It's pricey, but it's a huge portion."

"The space is very tight and cozy. Squeeze past the bar to get to the two dining rooms; the one on the left is lined with draped white fabrics and seems better suited for conversations; the one on the right has red walls and seems more lively."

Bartolo is a recently opened West Village restaurant specializing in authentic Spanish and Basque cuisine, evoking the era when Spanish restaurants flourished in Manhattan during the 1920s-1940s. Chef Ryan Bartlow emphasizes traditional old-world flavors and techniques. The restaurant features standout dishes including anchoa y mantequilla, escalope de secreto Ibérico, and tarta de queso, complemented by a curated selection of sherries from Spanish vineyards. The intimate space includes a bar reserved for walk-ins that attracts industry professionals on Mondays, with two distinct dining rooms offering different atmospheres. Pricing is notably high, though portions are generous. The restaurant successfully captures vintage Spanish dining character while maintaining contemporary quality standards.

Read at Eater NY