After 10 years’ tenure at 1500 S. Lamar, chef Daniel Olivella folded his tapas restaurant, Barlata, and sold it to Laila Bazahm, most recently of Eberly. On Friday, May 12, Bazahm will unveil El Raval, named for the diverse, vibrant neighborhood in Barcelona where she once lived and worked.
The menu at El Raval is divided into sections based on the ingredients: tapas come from the sea, the barnyard, or the garden. There’s also a section dedicated to “los intocables,” the classics like croquetas and patatas bravas. Larger shared dishes include Bazham’s interpretations of paella and Arroz Negro y Uni, a squid ink rice dish with cuttlefish, nduja, and sea urchin. Across the menu, Bazahm incorporates flavors from various regions, including Filipino escabeche, Bengali spices, and French vadouvan masala, a reflection of the namesake neighborhood’s multicultural ethos.
“El Raval is a neighborhood that celebrates diversity and cultural exchange. The different languages spoken on the streets, the various festivals celebrated throughout the year and the wide range of cuisines available all speak to its richness and complexity,” Bazahm explains.
The bar menu is curated by Moe Aljaff, founder of Two Schmucks bar in Barcelona, and features a wide array of wines and sherries, primarily Spanish in origin.
El Raval’s hours are Sun.-Thu., 4–10pm and Fri.-Sat., 4-11pm.
This article appears in May 5 • 2023.