BCN is airport shorthand for Barcelona, the city where owner Ignacio Torras and chef Luis Roger were both born and trained. Roger, who came to Houston from Girona, worked under Ferran Adrià at elBulli and taught cooking in Catalonia before taking over this kitchen. The setting is a 1920s white stucco bungalow on a quiet street near Richmond Avenue, hung with pieces from Torras's own art collection, including Picasso owl jugs. The cooking respects tradition and then sharpens it: char-grilled octopus over silky pommes purée, Iberian suckling pig with a shattering crust and red wine sauce, and a tarta de Santiago brightened with lemon marmalade. The wine list is all Spanish, and a whole section of the menu is devoted to gin and tonics.
What to expect
- Parking is valet only.
- Dress is business casual; many guests dress up for a special night.
- The room is small, quiet and softly lit, good for conversation.
- Private dining rooms are available for groups.
What to order
- Char-grilled octopus with pommes purée
- Iberian suckling pig
- Tarta de Santiago with lemon marmalade
- A gin and tonic from the dedicated list
- Luis RogerChef
- Ignacio TorrasOwner
- 1920s stucco houseSetting
- All-Spanish listWine