Bar Moro Comes Alive

Feel Good Eating

People have a personality; restaurants have a vibe.

I always look for the vibe when eating out. I want good food, but I also welcome a relaxed, upbeat air in which to enjoy it. A restaurant’s vibe includes location, size, seating, accessibility, kitchen and wait staff, table arrangement, chairs, bar design, tablecloths, napkins, serving pieces, menu, colors, art work, light, sound level, restaurant name, and more.

Yes, a lot goes into the vibe. Some got it; some don’t.

Bar Moro is the Whole Package

I say all this to preface my recent visit to Bar Moro on Wydown in Clayton (formerly Billie Jean’s).

I was dining with Robin and JC on Saturday evening after Bar Moro’s grand opening the night before. All was calm and running as smooth as a Swiss watch. (Actually, the menu in rooted in Spanish-Moorish-Iberian cuisine.)

Despite the limited size of Bar Moro, (1,000 sq. feet), the wait staff moved seamlessly throughout the space. Owner Ben Poremba was “working the tables,” which brought back fond memories of the famed restauranteur, Vince Bommarito, who was master of the art.

No Stone Left Unturned

Within the original, black-painted walls there’s the usual attention to detail that comes with a Poremba restaurant. (The whimsically decorated bathroom is worth a stop, even if you’re doing nothing more than powdering your nose.)

The wait staff was well orchestrated from the Italian sommelier, to the amiable servers, to the young people busing tables. Food and drink arrived quickly, tastefully prepared, and impeccably served.

Ben has created a feel-good vibe, as he always does with his various endeavors. From the look, feel, and taste of things, his latest venture is off to a good start.

Here I pose with Robin and Chef Ben Poremba, Ben is a three-time recipient of the James Beard Semi-Finalists award. The Botero Horse statue at the intersection of S. Hanley and Wydown is also depicted in the mural above. (It’s in the corner of the painting behind my head; sorry about that.)

Remember Poremba

Despite the hurly-burly of the opening weekend, owner Ben Poremba took time out to sit and chat. The culinary wizard has already put his stamp on such restaurant favorites as Elaia, Olio, Nixta, Benevolent King, and a number of other enterprises that make up Bengelina Hospitality Group.

Plans are underway for a first-of-the-year opening of Deli Divine in Maxine Clark’s Delmar Divine.

The 1,000 ft. space seats about 36-40 patrons, plus a street side patio. Wine connoisseur Luciano Racca is knowledgeable and a friendly visit.

Look for appetizers, tapas, entrees, lots of fish, charcuterie, and divine deserts.

Pan con Tomate with anchovy. Robin has made this dish a few times and we always enjoy it. Glad to see Ben has one on the menu.

Gamba (shrimp)

Beef with Leeks. Whether you’re a leek lover or not, you will fall for this incredibly delicious vegetable and beef entrée.

Ramon Pena Small Scallops “Silver Line.” The tinned seafood from Spain and Portugal (called conservas) is tender and awesome.

Clever Name

When I asked about the inspiration for the name Bar Moro, Ben explained that the food is inspired by Moorish cuisine. (From your high school history, you’ll recall they were the North Africans, who invaded Spain around A.D. 700, and ruled for nearly 400 years.)

What’s more the petite café is located in the Moorlands area of Clayton, and Ben’s family comes from Morocco. Sounds like there’s “Moor” than enough reasons for the name. 🙂

All’s Well That Ends Well

(From top left) Flan de Cafe with coffee and cardamom; Soufflé de Queso with traditional Basque cheese cake with tonka beans; and Tart de Xocolata, chocolate tart with toasted breadcrumbs, olive oil, sea salt, and espelette pepper. Be sure to leave room for one, or more, of these exquisite desserts.