A new pop-up opened yesterday in the Grand Central District introducing locals to a cuisine that’s still relatively niche in the U.S., but widely enjoyed abroad.

Inspired by the Basque region, an area in Northern Spain and Southwestern France, Barra-Barra specializes in small, skewered bites called pintxos (pronounced PEEN-chos) in addition to a curated selection of vermouths, ciders, and Basque-inspired cocktails.

The pop-up will have a month-long residency at Barbouni, a Mediterranean restaurant connected to Baba at 2701 Central Avenue and known for its tinned fish and seafood plates.

Barra-Barra is led by Danielle McCoy and Andrew Duncan, who previously worked together at Baba. They are joined by friends and industry veterans Brennan Taulbee and Baba bartender Eleyah McCaw.

The menu centers on a social style of dining meant to encourage movement and conversation rather than long, seated meals.

Barra-Barra is led by Danielle McCoy and Andrew Duncan | Eddie Allen

“Everything in the Basque Country is very relaxed and rustic,” said McCoy in an Instagram post. “There’s no fussiness to it. It’s all about good food and good drinks.”

Two of the most iconic Basque dishes will anchor the menu throughout the month: the Gilda, which is a skewered combination of house pickles, anchovy, and stuffed olive, and the Spanish Tortilla, which is a potato omelet with confit onion.

Other options include the Bikini Sandwich, which consists of rioja-braised oxtail, mozzarella, and nasturtium; and Prawn Crudo with a red pepper ponzu, fried garlic, and roasted prawn aioli.

Additional items will rotate weekly, allowing the team to work with seasonal ingredients and explore variations on traditional preparations.

“We want to stick with the spirit of Basque cuisine and be respectful of that, while also using the freedom to experiment a little,” said Duncan in a conversation with St. Pete Rising. “It’s a very product-driven cuisine, so there’s a lot to work with.”

Barra-Barra’s Bikini Sandwich, which contains Rioja-braised oxtail, mozzarella, and nasturtium | Eddie Allen

The beverage program leans just as heavily into Basque tradition.

McCoy says guests can expect vermouths, ciders, and classic cocktails inspired by the region, along with a strong selection of low-ABV offerings.

Featured drinks include the Marianito, which contains vermouth rojo, gin, and Campari; a Kalimotxo Mind Eraser, which is a shooter of brandy, Mexican coke, red wine, and soda water; and a Cloister, containing gin, yellow Izarra (an herbal spirit often described as the Basque counterpart to Chartreuse), saffron, lemon, and grapefruit.

A small wine menu is also available featuring seven selections all from the Basque region.

The Barbouni interior has been lightly reworked to better reflect a traditional pintxos bar.

“We’re intentionally taking out the barstools as a part of this experience,” McCoy explains. “It’s actually pretty traditional for a local pintxos bar to encourage standing and socializing in that way.”

Barra-Barra’s Grill Pork Secreto with yogurt marinade, almond, burnt pineapple ketchup | Eddie Allen

“The entire menu is meant to be eaten with one hand, so you can have a drink in the other,” added Duncan.

The pop-up will operate through the end of February, serving guests from 5 p.m. to 10 p.m. Thursday through Saturday and 5 p.m. to 1 a.m. on Sundays.

Barra-Barra is walk-in only, with no reservations available.

While the residency is currently slated for one month, McCoy and Duncan say an extension into March, or future pop-ups elsewhere in St. Pete, could be possible.

“We’re really thankful to George and Debbie for giving us this opportunity,” Duncan says, referring to Baba’s owners. “Barbouni is a much-loved concept. We’re just bringing something new into the space for a little while.”

For updates on menus and operating hours, follow Barra-Barra on Instagram.