Henry’s Bar Barcelona — Dive right in
Barcelona’s Poblenou district is an unlikely place to find a dive bar like Henry’s but in just a few months Sen and Carlos have more than found a home for their creation. Now, loyal regulars and delighted first-timers alike stream in for cocktails, cheeseburgers and everything in between. It turns out that the simple dive bar formula of good drinks, good food, and good people can more than thrive wherever it is in the world.
Much like you might not expect to find a dive bar in Barcelona, you might not expect the story behind it. Sen and Carlos, from London and Spain respectively, both found themselves working in bars in New York before making the decision to return during COVID. America was where they fell in love with the dive bar concept, the unique atmosphere that it creates, and the relationships that customers build with their bartenders. Barriers to entry in The Big Apple meant that a much better place to realise the dream of their own place was in the Catalan capital and here, lower rents and a thriving culture of hospitality seemed a dream fit. Three months in, their passion project is working out better than they could have expected.
The pair have designed everything about Henry’s as a nod to that American dive bar culture with a stunning long bar as you walk in complete with stools, a rarity here in Spain. Further in you’ll find booths and tables with outdoor seating in the summer too. Sen says that the walls are ‘too bare’ for now but the bills on the wall behind the bar are already stacking up and in time you can see that it’ll be a place filled with memories.
The atmosphere is all important but don’t be fooled into thinking that drinks and food have been neglected here at Henry’s. They are instead the very essence of what makes this such a complete package and the owners have worked hard to curate a menu that’s simple but caters for all tastes and moods. You can of course sit and sip at a straightforward beer but spritzs and frozen margaritas headline a menu of reasonably priced more adventurous drinks. These come in at just €7 and drop down to €5 during the week before 8PM.
Cocktails were always going to be a big part of the offering and chatting to Sen, it was a pleasure to hear just how proud she was of the menu she has created. We had a fascinating discussion about the challenges of innovating in the market with house cocktails to wow customers whilst also keeping things approachable. The ‘Whisky Shiit’ is her personal favourite and combines whisky, shiitake, Ume, and sherry for a wild concoction.
The pair do say that food was never meant to be ‘the main event’ at Henry’s but given the quality of everything on offer, you wouldn’t know. The kitchen is the one place where they do have help and together with their chef they have put together a menu of American classics with Spanish twists sneaking in from time to time.
The cheeseburger, as you would expect, is the headline act and is pleasingly simple. A high-quality smash burger with house pickles, onions, burger sauce, and an all-important potato roll makes for the perfect meal for the environment. It’s not going to win any awards for innovation but is just the right size to actually fit in your hand and there is just enough flavour from all of the different elements to enhance the flavour of the meat but not overpower it. The thing that makes it stand out from other offerings in Spain is the potato bun. Imported all the way from the US, Carlos insisted from the outset against serving brioche which is most common here due to the inevitable sweetness that it brings to the meat.
From the nibbles I also had fried pickles, bravas fries, and pulled pork croquetas and this trio perhaps best sums up the US-Spanish fusion that Henry’s have created in their food offering. I was beyond excited to spot fried pickles, an absolute favourite of one of my New Jersey friends and not something that I have ever been able to find outside of America. They’ve got that perfect spicy kick and a sriracha mayo dip to counter it. Most importantly, I would challenge you to find them anywhere else in the city and realistically you might struggle to dig them out in the whole of Spain.
Bravas fries and pulled pork croquettes bring that fusion I was talking about a step further. Patatas bravas are, of course, one of Spain’s most famous dishes and every chef under the sun has their own personal preference on how to make the sauce. Here, it is served not atop potatoes like normal but American fries and the spiciness comes not from a blended chilli paste but Frank’s Red Hot Sauce, another American food favourite of mine. Croquetas are another one of those things that you’ll find in every Spanish tapas bar but these incorporate some classic pulled pork to bring more flavour than you normally ever find. They ooze just as you’d expect and are a far throw from the frozen ones you get all too often here in Spain.
Sen and Carlos really have achieved something fantastic with Henry’s and they might just be at the start of an emerging dive bar culture here in Barcelona. Equally, they might not be and I don’t actually think that that matters. Already, they have a group of loyal regulars and the very nature of the place means that you are unlikely to only stop by once…
