Raval Tapas Bar Brings Spanish Culture to Jersey City


At Raval Tapas Bar & Cocktail Lounge in downtown Jersey City, the spirit of Barcelona comes to vibrant life in the latest concept from Restaurant Development Group (RDG), the successful team behind Lucky 7 Tavern and Satis Bistro. A reflection of the trendy Barcelona neighborhood that is its namesake, Raval is a contemporary tapas bar and cocktail lounge set on two floors. The upstairs restaurant and tapas bar (30 dining/20 bar) and downstairs (seats 40) will serve executive chef Michael Fiorianti’s menu of modern Spanish fare for dinner and brunch. Nightlife sparks in the intimate space after dinner with handcrafted cocktails and house-made sangrias. RDG Ltd. imagined every design detail to transform the space into the optimal environment for guests to dine, drink, and socialize, from day into night.

At Raval, just as in Spain, the tapas culture is meant to provide a festive soirée that everyone is a part of, evoking convivial conversations, spontaneous socializing with strangers, and unexpected encounters with friends old or new. Guests will feel transported to Barcelona via the experiential atmosphere featuring a dramatic, hand-tiled Gaudi Park Güell-style winding bench, dim lighting, communal tables, and evocative décor elements. An eclectic mix of European music will rotate with DJs performing regularly.

The Raval team includes chef Michael Fiorianti (OX, Les Halles), chef de cuisine Ed Radich (OX and Restaurant Associates), general manager Oz Kolar (Bice Chicago) assistant manager, Ryan McEnerney, and RDG Partners, Michael Garcia, Geza Gulas, and Andrew Siegel. The RDG partners opened Satis Bistro in 2010, pioneering Jersey City as an upscale dining destination.

Already critically acclaimed for his European cuisine at Satis Bistro, Fiorianti traveled to Barcelona this past fall to immerse himself in the food and culture, so that he could apply inspiration and deep knowledge to Raval’s modern Spanish menu, including:

Tapas: tortilla española omelette of onion, garlic, and chorizo with pan tomate; patatas bravas crisp potatoes, spicy bravas sauce, and roasted garlic allioli; albóndigas lamb meatballs, toasted pine nuts, saffron tomato sauce; jamón bellota Spain’s famed 5 J’s Iberico ham; and chef’s selection of cheeses and sausage, ham, and cured meats.

Media Raciones: rabo de toro madeira braised ox tail and parsnip; canelones de conejo braised rabbit leg and mushroom crepe, porcini rabbit demiglace; brandada de bacalao baked salt cod brandada, tomato preserved lemon, and olive sauce; pulpo gallego spanish octopus, fingerling potatoes, garlic, and smoked paprika.

Raciones: pescado a la plancha seared market fish, hazelnut romesco, radish and snap pea slaw; secreto iberico de bellota famous bellota pork secret steak a la plancha, salsa verde; paella de mariscosbbomba rice with market shellfish and seafood.

Raval offers guests two full bars that featuring an extensive menu of more than 80 Spanish wines covering more than 20 regions of Spain; handcrafted signature cocktails developed by mixologist Joe Donohue (Kolo Klub), dominated by a variety of special Gin and Tonics, along with several house-made Sangrias and Spanish ciders.


News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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