Barsa Hires New Sous Chef

j5nwC63seCQcl9hIXa1jG6vJqq9eu-zzEzyP95ayO3sBarsa executive chef Cole Poolaw today announced the hiring of a new sous at his tapas bar could herald the exploration of “more exotic ingredients,” but James Burge says patrons shouldn’t brace for baby eels and fried quail eggs just yet.

“There’s nothing too exotic on the menu,” says Burge, who launched a reformatted menu when he last month joined Barsa’s kitchen crew. “It’s still very familiar. We still have paella, we still have meats and cheeses.”

The menu does feature a few new plates, including a pan-roasted red snapper with salsa verde; a grilled hanger steak and migas served with a fried egg. Burge – who wasn’t aware of any established items being axed — says he anticipates tweaking the menu in response to the availability of local products.

“If there’s cool asparagus, or cool radishes, we’ll buy them up,” Burge promises.

Burge previously worked for Barcelona Wine Bar, which operates nine locations in Atlanta, Washington D.C. and Connecticut. He describes his tapas philosophy is basic: “It’s definitely nothing rushed, nothing fancy,” he says. “It’s just small plates.”

Located at 58 Line St., Barsa is open on weeknights from 4 p.m.-10 p.m., and on Fridays and Saturdays from 4 p.m.- 12 midnight.