Members of the team behind Little Italy's Crudo Cevicheria & Oyster Bar is repurposing the nearby space previously occupied by La Taqueria Tijuana to launch Barra Oliba, a Spanish eatery dedicated to using only clean oils.
Fernando Montiel, Fernando González and Eduardo Bustamante previously launched two locations of their modern Mexican taco shop La Taqueria Tijuana, including an outpost on Kettner Boulevard in Little Italy that closed earlier this year. In 2022, the crew took over the 1,333 square-foot space previously occupied by iDessert by Jean-Phillippe, which shuttered in September 2021 after six years in business, to open an upscale, Baja-style Mexican seafood restaurant named Crudo Cevicheria & Oyster Bar.
Eduardo Bustamante is now branching off with new partner Ernesto Casillas, a Tijuana restaurateur, and redesigning the former La Taqueria Tijuana space on the base floor of the Instrata Apartments building in Little Italy. Barra Oliba will be a Spanish bistro that will not use any common seed oils, which are known to cause inflammation and other health issues.
Meaning "oil bar" in Spanish, Barra Oliba will use olive oils sourced directly from Spain for its menu of Spanish tapas and entrees, including the famous paella and other rice dishes. Expect items like tortilla de patatas Spanish omelettes and pulpo a fiera grill octopus. The space will be repurposed to offer seating for 30 inside with an onsite raw bar and al fresco patio. There will also be a selection of Spanish wines, sangria, and beer served in smaller sizes.
