Many diners already got a preview of Barra Barra earlier this year.
In February, Duncan and McCoy launched Barra Barra as a month-long residency inside Barbouni.
Inspired by the Basque Country, a region spanning northern Spain and southwestern France, the concept focused on pintxos, which are small skewered bites traditionally enjoyed alongside vermouth, cider, and cocktails.
The menu featured items such as the Gilda, which is a skewered combination of house pickles, anchovy, and olive, and the Spanish Tortilla, which is a potato omelet with confit onion.
The beverage program highlighted Basque wines, vermouths, and low-ABV cocktails.
During the residency, Duncan described Basque cuisine as product-driven and rooted in a relaxed, social style of dining.
At the time, Barra Barra was billed as a temporary pop-up. In hindsight, it was also a preview of what was to come.
“Many of you got a sneak peek without even realizing it,” the Sayeghs wrote. “When they took over Barbouni earlier this year with their Barra Barra residency, well that wasn’t just a pop-up—it was the first glimpse of a bigger idea.”
While details about Kaixo remain limited, the restaurant has been described as a concept inspired by the food, wine, and cultural traditions of the Iberian Peninsula.
The word kaixo (pronounced KYE-show) is the Basque word for ‘hello’.
