Pomo 0217 bar casa vale uldf6g

Restaurateur Nate Tilden—best known for his part in Clyde Common, Olympia Provisions, and Spirit of ’77dreams big. Characteristically, not only did Tilden (and his business partners) open four more restaurants in 2016, but he also physically helped build them—personally welding shelving, furniture, and a black steel chapa griddle for various projects. When his half-baked Honky Tonk Taco joint on Division tanked after only three months, we wondered if the charming DIY’er was spreading himself too thin.

Early meals at his most recent undertaking, Bar Casa Vale (at the corner of SE Ninth Avenue and Pine Street) seemed to point in that direction. BCV is a sherry bar with Spanish drinking food and “big-ass flames and glazed tiles.” A month in, during the slow, icy dregs of late fall, servers still couldn’t navigate the spirits list—a big deal for a sherry bar. Food was way off: greasy, burnt hearth-roasted cauliflower to mouth-puckering rabbit escabeche. The space was, and is, a bit of a puzzle. A long, 20-seat bar, backed by beautiful, turquoise arabesque tiling and friendly bartenders, sits opposite a walled-off sunken dining area with none of the atmosphere and all of the drunken din.

But a recent visit showed promise. BCV might offer fare more ambitious than an Olympia Provisions salami board, but it’s still a bar through and through: not a Spanish restaurant like Toro Bravo, and certainly not Ataula. Appropriately, drinks are at its heart. Tilden’s well-assembled crew has clearly dug into the literature. Pan-Latin cocktails, from a Cynar-fueled Argentine Julep to a sweet, sherry-forward Amontillado Cobbler, are now dispatched with the excitement and hospitality of a great, footloose pintxos spot. The Spanish-heavy wine menu is a blast to peruse, and if you’re looking for a starter sherry from the 30-bottle list, we liked the caramel-buttery, dry Valdespino Palo Cortado.

Pomo 0217 bar casa vale uldf6g

The food still needs fine-tuning and an all-around salt check, but there are some solid, drink-friendly finds for carnivores. Meaty, charred octopus with chorizo-fried hearth potatoes, bloody rare Painted Hills steak with chimichurri, and crispy pig snout draped in bitter black garlic harissa, served nostrils and all, make the cut.

Winter is a hard time to open, period. We’re excited for the warmer months, when BCV’s light-strung patio opens, hopefully electrifying this Barcelona-in-spirit watering hole, built for smoky eats, crushed-ice highballs, and vivacious crowds.

Show Comments
In this Article

Editor’s Pick


$$$ Spanish 1818 NW 23rd Pl

Ataula brings the best of Catalan and Spanish cuisine with to the Alphabet District in Portland with chef Jose Chesa's creative takes on Iberian classics like paella and wine-friendly tapas.

Editor’s Pick

Toro Bravo

$$ Pacific Northwest, Spanish 120 NE Russell St

Chef John Gorham imports the rowdiness of a tapeo in Andalucía to his Spanish-inspired east-side eatery. There’s a little French and a pinch of Northwest thr...

Editor’s Pick

Bar Casa Vale

$$ Spanish 215 SE 9th Ave

BCV is Clyde Common restaurateur Nate Tilden’s take on an authentic sherry and tapas bar. Wood smoke permeates the menu, from crispy game hen in tangy mojo s...

Editor’s Pick

Olympia Provisions

$$ Mediterranean, Pacific Northwest, Sandwiches 107 SE Washington St.

Since 2009, salumist Elias Cairo has been forging the resurgence of American charcuterie, spreading his pork-proud gospel to the epicurean edges of the count...

Editor’s Pick

Clyde Common

$$$ New American, Pacific Northwest 1014 SW Stark St

Set in the ground floor of the Ace Hotel, Clyde Common has a tastefully informal chic vibe—and the bar serves the best negroni in town, barrel-aged into some...