Experience Craft Tequila, Latin American Food, and Pan-Cultural events in a fun casual atmosphere. Dayton Salsa Project to perform Saturday June 15 at Bar Granada re-opening.
In case you’re wondering, pan-cultural = multi-cultural. While tequila is decidedly Mexican, Bar Granada plans to showcase a variety of cultures and talent.
The Dayton Salsa Project will play at Saturday’s re-opening. A perfect way to introduce Bar Granada’s craft tequilas and Latin Arepas Grille. The casual atmosphere, delicious food, and high energy music will have you dancing, whether in your chairs or on your feet. The band starts at 9p, the cover charge is $8 per person.
In the style of beer tasting rooms, Bar Granada will not employ servers. Two large arrows hung from the ceiling instruct patrons where to order food and drinks. You’ll need to pay separately for each, since they are separate businesses.
The walk-up bar features a selection of superior craft tequilas, cocktails, 6 draft beer taps, wine, and soft drinks. The Latin Arepas Tropical Street Food offers arepas, empanadas, tacos, bowls, nachos, and salads. Food and drinks are ordered and paid for separately. (gluten free, vegetarian, and vegan options available)
The patio is lovely, and not filled with heavy equipment, in spite of looking like the Main Street bridge project has invaded it. Since it’s on the east side of the building, you’ll be able to enjoy it without sunglasses.
Bar Granada’s walls are currently graced with the photography of artist in residence Jen Hunter, a self-taught travel and art photographer based in Dayton along with the paintings of Glenn Scott (yes, the tattoo artist).
Bar Granada offers a multi-cultural experience and will send you home with more than full bellies.
A tiny bit about “craft” tequila: This is not the to-kill-ya that made you swear off the stuff in college. It is made from blue agave in Mexico. The pineapple like core is baked, crushed to extract the juice, then fermented and distilled. The resulting clear spirit is “blanco”. Tequila matured in wood becomes either reposado after two months, anejo after at least a year, and extra anejo, which is aged even longer.
There’s a lot more to it than that. Ask the bar staff, they’ll tell you all about it.
