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At Barterhouse, Executive Chef Esteban Chacon offers a locally curated menu, re-creating a dinner party, sharing a creative blend of New American Cuisine in small and large plate formats. The open kitchen showcases sustainable, exceptional fare proving “not all ingredients are created equal.” EAT GOOD – DO GOOD The bar menu has ice cold local beer, plenty of fine wine, and top notch cocktail libations from tradition to modern day spins. The elevated bar is equally driven by thoughtful curation creating drinks for the dinner service or in the more lively environment of the lounge. The stunning design paying homage to historic Ybor is worth worth the trip alone to this Tampa hot spot.
Creative small & large plates pair with craft cocktails at this industrial-chic restaurant & bar.
Address and Contact Information
Address: 1811 N 15th St a, Tampa, FL 33605
Phone: (813) 542-1710
Website: http://www.barterhouseybor.com/
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Order and Reservations
Reservations: barterhouseybor.com
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Inventive American cuisine and craft cocktails star at this elevated-yet-cozy historic Ybor restaurant.
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Reviews
Caroline D
Booked a reservation for date night and the vibes did not disappoint. Chris our server was very attentive and kind. The hostess was also so nice ! The Christmas setup is cute, one side is more festive then the other so if you’re there for the decor definitely ask to be sat on the left side. We had the clover festive drink (without the egg) and it was perfect. Pigs on a date and the tuna wonton for apps were so tasty. We had the catch of the day which was a great presentation but the taste was okay. Overall definitely recommend, the atmosphere and service was great. The kitchen was a little on the slow end so make sure you don’t come starving. It was a busy Saturday night though so we were understanding.
… moreJohn Talbert
I can’t help but share what a VIP experience I had at Barterhouse Ybor. I had just enjoyed the craft at Sky Puppy Brewing and asked the owner if I could go sit at the bar at Barterhouse in a t-shirt and jeans and they said it was casual…so I walked down the block to see if it was busy. The hostess (missed her name, great service!) asked if I had a reservation, which I didn’t, or if I wanted to be seated at the bar. I asked if it was a full service bar (which she confirmed) and asked to see a menu. It had a curious diversity to it, and when I asked if the hostess had tried it, I felt she spoke truthfully that she loved the whole thing.
Fortunately I was sitting for dinner early (6:30) and I could see there were plenty of tables still available in the house, so I asked if a table (pref to bar) was open for a walk-in. Briefly thereafter, I was seated at a low table just inside the bar sitting just above two plush blue club chairs (pictured). Tonight I wasn’t in a hurry, and figured it’d be nice to recline.
As of this evening (12/13), the Barterhouse Ybor is serving a holiday pre-fix: the “Famous Christmas Experience”. Pick 4 from 4 (start/small/share/dessert) (pictured). The first three courses are a customizable mix of pastas and protein favorites mixed with highlighted chef specials. Being in a position to choose between the “shank” , “catch” and “steak” I asked my server about the size, kind, and cut. She said she would be happy to ask the chef… to which she did.
And about 10 min later Russell Hanson came and sat down to talk from the other plush chair at the table. He welcomed questions about the menu. The halibut, the Picanha steak, and then the pasta… he spoke generously of his prep and pride in the dishes. By the time I inquired about his flour to egg ratio for the pasta (I like to make my own too) he had invited me to the kitchen to make some. We walked from the floor to the benches in the kitchen where the flour and dough were laid out. I offered to crank and he gladly accepted; and over about 4 -5 passes he reduced the thickness of the pasta only twice (which seemed thick to me at the time). With an egg wash, piping, and then folding he cut 6-7 pieces out of about a 14″ dough. He moved to ask if wanted to order the dish, which I certainly accepted and went on to ask about dessert (“the of-course”).
Happened to be the pastry chef was transferring components of her desserts from molds to trays at a station just next to us, so I asked her myself. Given the invitation to suggest her favorite composition she suggested the “Sticky Fingers” (also pictured).
The other suggestion from the kitchen was to start with the “Pigs on a Date”, which came out with a much more meaty exterior texture than a bacon wrap and were served with a microgreens salad and honey chili glaze.
The steak came medium-rare as ordered. Not pictured was a roasted tomato w/bread crumbs – welcomed acidic compliment to the rich mushroom gravy.
The pasta was simple with butter and sage. Chives to garnish. It’s thickness (I critiqued in thought) gave it an “al dente” texture amid the soft piped filing, and more of a dumpling experience on the plate with the sauce. No complaints.
The dessert showed an incredible amount of finesse; the shell cracked open like a white chocolate klondike bar surrounding a gourmet cake. It was delicious.
Anyway, 10/10. Thank you to Russ and the whole staff, they were flawless tonight. I’d come back tomorrow and twice again every week…if I lived here. But I don’t. So thanks for the memorable night when I had one night in town. I recommend to all. Walk around Ybor, eat at Barterhouse.
… moreFortunately I was sitting for dinner early (6:30) and I could see there were plenty of tables still available in the house, so I asked if a table (pref to bar) was open for a walk-in. Briefly thereafter, I was seated at a low table just inside the bar sitting just above two plush blue club chairs (pictured). Tonight I wasn’t in a hurry, and figured it’d be nice to recline.
As of this evening (12/13), the Barterhouse Ybor is serving a holiday pre-fix: the “Famous Christmas Experience”. Pick 4 from 4 (start/small/share/dessert) (pictured). The first three courses are a customizable mix of pastas and protein favorites mixed with highlighted chef specials. Being in a position to choose between the “shank” , “catch” and “steak” I asked my server about the size, kind, and cut. She said she would be happy to ask the chef… to which she did.
And about 10 min later Russell Hanson came and sat down to talk from the other plush chair at the table. He welcomed questions about the menu. The halibut, the Picanha steak, and then the pasta… he spoke generously of his prep and pride in the dishes. By the time I inquired about his flour to egg ratio for the pasta (I like to make my own too) he had invited me to the kitchen to make some. We walked from the floor to the benches in the kitchen where the flour and dough were laid out. I offered to crank and he gladly accepted; and over about 4 -5 passes he reduced the thickness of the pasta only twice (which seemed thick to me at the time). With an egg wash, piping, and then folding he cut 6-7 pieces out of about a 14″ dough. He moved to ask if wanted to order the dish, which I certainly accepted and went on to ask about dessert (“the of-course”).
Happened to be the pastry chef was transferring components of her desserts from molds to trays at a station just next to us, so I asked her myself. Given the invitation to suggest her favorite composition she suggested the “Sticky Fingers” (also pictured).
The other suggestion from the kitchen was to start with the “Pigs on a Date”, which came out with a much more meaty exterior texture than a bacon wrap and were served with a microgreens salad and honey chili glaze.
The steak came medium-rare as ordered. Not pictured was a roasted tomato w/bread crumbs – welcomed acidic compliment to the rich mushroom gravy.
The pasta was simple with butter and sage. Chives to garnish. It’s thickness (I critiqued in thought) gave it an “al dente” texture amid the soft piped filing, and more of a dumpling experience on the plate with the sauce. No complaints.
The dessert showed an incredible amount of finesse; the shell cracked open like a white chocolate klondike bar surrounding a gourmet cake. It was delicious.
Anyway, 10/10. Thank you to Russ and the whole staff, they were flawless tonight. I’d come back tomorrow and twice again every week…if I lived here. But I don’t. So thanks for the memorable night when I had one night in town. I recommend to all. Walk around Ybor, eat at Barterhouse.
Kiara Hernandez
We visited Barterhouse during the Christmas pop-up and had such a fun night! The moment you walk in, you’re greeted with twinkling lights, wrapped presents hanging from above, and beautifully decorated Christmas trees — it truly feels like a winter wonderland in the heart of Ybor. The holiday cocktails are creative and delicious, with super cute festive cups that instantly put you in the Christmas spirit!
The food lived up to the hype too — shareable appetizers and elevated entrees that paired perfectly with cocktails. We loved the vibrant atmosphere and attentive service, which made the evening feel special. It’s a must visit holiday pop-up for a festive night!
✨ Highly recommended for a cute holiday date or a fun night with friends. Anyone who loves a good Christmas vibe with great eats and drinks! ✨
… moreThe food lived up to the hype too — shareable appetizers and elevated entrees that paired perfectly with cocktails. We loved the vibrant atmosphere and attentive service, which made the evening feel special. It’s a must visit holiday pop-up for a festive night!
✨ Highly recommended for a cute holiday date or a fun night with friends. Anyone who loves a good Christmas vibe with great eats and drinks! ✨
Tammy Lilly
As soon as I walked in, I was greeted with a high energy, very sweet hostess. Too bad the vibe did not carry on through the dinner. The atmosphere was nice, but not as expected did not look like what was on the website. The menu was also different on the website versus at the restaurant. Everything is à la carte. The menu had very limited options shared seating, not much privacy. I’m glad I had the experience but will not return.
… morenikki k
Nothing like they show online. They were out of almost everything including just a Pinot Grigio. The shrimp and grits were horrible, no grits at all. The server handed us a hand written list when we asked for just a red blend wine, the list had only one so she definitely could have just said that. The drinks looked nothing like they do online. So expensive for such a crappy experience and food. Never again.
… moreRican Marie
Just left there and my goodness i had such a amazing experience. This isn’t first time there. I’m not sure if its new staff or what, but it was amazing. Waiter was so helpful and informative. I had a tasting menu and every dish was better than the last. Will def go back and recommend to everybody.
… morecassandra perez
Came in for date night and we had such an amazing experience from the food to the staff.
Mimi the bartender was such a sweet heart , made me the cutest delicious mocktail and recommended great dishes. Shout out to Ryan & Allwell for the amazing hospitality. Will be back soon !
… moreMimi the bartender was such a sweet heart , made me the cutest delicious mocktail and recommended great dishes. Shout out to Ryan & Allwell for the amazing hospitality. Will be back soon !
Louis Meyer
Took the wife for her Birthday dinner thinking upsacle and classy. We did not get that here. No one was there at the front when we arrived with reservations. Only noticed us when we started looking around. Kinda has that lazy remodel feel with odd seating choices. Seems our server was kinda new and not well versed. Ordered the Masters pimento app and it really good on presentation and taste. Dinner come out and it didnt meet the standard for what we were paying for and expecting. The wife got 3 chicken tenders on some soupy mashed potatoes with gravy. Nothing special at all. The porkbelly and gnocchi I recieved was good but served on a plate with chipped edges. At that point, we just ate and left. Nothing good to remember for this Birthday sadly.
… moreTA Martin
Tucked away in West Ibor, Barterhouse is a luxury experience for all to enjoy! An upscale experience with a touch of southern cuisine and hospitality always seems to find me! My bestie and I enjoyed, fried gnocchi with a gourmet house-made, tomato-based cream sauce, gnocchi and pork belly, short rib with mashed potatoes, gravy, and speciality cocktails for dessert! Perfect space for a Girls’ Night Out, a dinner with colleagues, or a quick bite alone; customer service is 10/10 to boot! I couldn’t be more thankful for such a warm, exquisite experience during my first visit to Tampa!
… moreMelissa Harvey
Superb. Definitely a gem. I don’t usually write anything in reviews, but this restaurant was an experience. “Allwell”, gave us a great description of the food and it was phenomenal. We had the grouper and wagyu steak. They had craft drinks. So much I would like to say, but I’m not a good writer. We definitely will go back.
… more