Dining: Spanish Lessons

After shuttering the much-loved Madison Park Conservatory in 2014, co-owner Bryan Jarr took off on a food-research expedition through Spain and Portugal. Jarr, who is co-author of In the Kitchen with the Pike Place Fish Guys, went to study traditional seafood preservation at several Spanish and Portuguese canneries. Along the way, he fell in love with the many intimate neighborhood bars where Cava and cold beer are served alongside pintxos, or small bar bites.

Jarr has reconstructed that Iberian Peninsula experience with Jarr Bar, a 470-square-foot space on Western Avenue below the Pike Place Market, a few doors up from The Spanish Table. The tiny bar offers seating for 21 people at maple tables with navy and white chairs. Mirrors framed in shades of blue cover the walls, and old Mason jars twinkle with lights.

Jarr Bar has a real sense of place: Its perfect for tucking into a glass of wine most are from the Iberian Peninsula and a nibble from the menu, which was curated by Jarrs close friend, Zoi Antonitsas, former chef de cuisine at Madison Park Conservatory.

Youll want at least one imported, hand-packed tin of sardines or Galician cockles (a saltwater baby clam) served opened with a shot of tomato juice ($7$17). Jars of marinated olives and house pickles ($2$23) make lovely accompaniments to the bigger plates ($11$17). Go for the cured Spanish meats ($8/$14) and tuna-stuffed piquillo peppers drizzled with oil and vinegar ($12).

With new residents like Jarr Bar, Shiro Kashibas Sushi Kashiba and Cheng Biao Yangs Country Dough, the Pike Place Market neighborhood seems more like a local foodies oasis again.