Barbacoa

There’s something satisfying about starting with the whole fish.
Every halibut is butchered in-house, giving our chefs complete control from the very first cut.
It’s not the flashy part of cooking, but it’s one of the most important.

We change our menu often, but we always keep the staples. You’ll never see these two go anywhere.
Some things just don’t need fixing.

Our take on the Philly Cheesesteak starts with beef that's been marinated for maximum flavour before being seared until beautifully caramelized. Finished with rich, creamy, and crunchy touches, every bite delivers the perfect balance of comfort and bold flavour. One bite, and you'll understand why this sandwich has stood the test of time.

A tale of two pours:

At Barbacoa, we’re pouring the Angeline Cabernet Sauvignon. A beautifully balanced California red with layers of baked cherry, ripe berry, warm spice, and a smooth, oak-kissed finish.

Looking for something lighter? Over at Barbaretta, the Angeline Pinot Noir showcases exceptional fruit from California’s top vineyards, offering elegance, depth, and the kind of easy-drinking character you’ll want to come back to again and again.

Our housemade ricotta got a new summer set!

It’s paired with compressed cucumber for intensity and translucence, heirloom tomato jam for deep umami richness, pickled pea tendrils, and sweet pea caviar developed through a 24-hour spherification process. Finished with smoked Maldon salt and herb oil, it’s a celebration of technique and seasonality.

A tropical twist on a whiskey sour, the Weekend at Glennys is layered with banana, pineapple, whiskey for depth, and tequila for a bright agave lift. Finished with silky egg white foam and a hint of Glenlivet to tie it all together.

The scallops got a summer facelift! Served with a smoked carrot puree, maple carrot ribbons, Barbacoa's famous bacon marmalade, and house made hickory sticks, these scallops could just be the new favourite!

What's your favourite scallop set we've had?

NEW MENU ITEM!

Our Montreal smoked dry ribs are crafted to perfection. Brined for 24 hours, smoked, fried and beautifully seasoned in our house made Montreal steak spice and finally finished in our cowboy candy bbq glaze.

Come try them out tonight!