Executive Chef Misha Ryklin
Barcelona Fairfield
Chef Misha Ryklin’s culinary career has woven its way in and out of Spain for years. Long stays in the country were punctuated by returns to the States when he’d work with Paul Greico and at Buceo 95, a transatlantic back and forth that developed his skills and perspective. In the Basque Country, he found a bit of the edge and grit of his NYC Punk years hidden in the pintxo bars of Basque country. These bars represent a high-low dining culture as sure and protective of their culinary world as they are focused on bold flavor and technique. Chef Misha has now found his home at Barcelona Wine Bar in Stamford – where his ever changing menu reflects these ideals, in both presentation and flavor, his menu is bold and full of the craft of a Basque pintxo bar.
