Casa Rubia has only been open for about a week, and judging by the crowd on the night we visited, they already have an audience. The restaurant was absolutely packed, with a very young, energetic crowd who seemed to be having a great time.
Located next door to Bar Raval in the former Martine’s space, Casa Rubia comes from Grant van Gameren, Hailey Burke, and chef partner Zach Smith, formerly chef de cuisine at Bar Raval. The inspiration is Galicia and northern Spain, with a menu that still feels very much like a tapas restaurant, although there is a greater emphasis on seafood, meats and steak.
The room hasn’t changed dramatically from its previous incarnation, although the addition of white tablecloths gives it a slightly more polished feel. Tables are small and very close together. We were seated upstairs in a particularly tight corner, so “cozy” would probably be the kindest way to describe it.
The energy is definitely lively. In fact, the noise level was extremely high, making conversation difficult. There was also quite a bit of smoke from the wood fired cooking, and by the end of dinner our eyes were tearing. A skylight upstairs was opened, presumably to help with ventilation, but unfortunately that also left us quite cold. Hopefully these are some of the early growing pains that can be addressed as the restaurant settles in.
The menu leans heavily Spanish, as does the wine list, along with a small selection of cocktails. I was surprised not to find the classic tomato rubbed bread that I always enjoy. Their version uses sweet peppers with a garlicky cream, but unfortunately the peppers tasted more sour than sweet to me. I also found several of the dishes heavier on salt than I prefer.
There were highlights. The sweet potatoes were very good, and our Galician steak was simply prepared and cooked a beautiful medium rare. Although quite fatty, it was tender and full of flavour.
What impressed me most was the hospitality. The servers, hostesses and management could not have been nicer. When they noticed that we had left portions of a couple of dishes, they genuinely wanted to know why. We answered honestly, and without our asking, they removed those dishes from the bill. They certainly didn’t have to do that, and I thought it said a lot about a new restaurant that is listening to its customers and clearly wants to get things right.
Casa Rubia is only a week old, and every new restaurant needs time to find its rhythm. Based on how packed it already is, I suspect it will have no trouble finding its audience. It’s young, buzzy, crowded and energetic, and for diners who enjoy that kind of atmosphere, there is plenty of appeal.
It wasn’t entirely my kind of dining experience, but I appreciated the warmth of the team and their willingness to listen. I wish them every success as they settle in and evolve. Happy dining,
Happy Dining,
Shanea
10/03/2026
