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Latin American, Caribbean Restaurant Baro Opens In Fairfield

The ceviche and anticuchos bar looks into the kitchen at Fairfield's newest restaurant Baro off the Post Road, and lets patrons watch as food gets made. Photo Credit: Alissa Smith
This is one of several community tables, where small groups could be seated together while dining at Baro in Fairfield. Photo Credit: Alissa Smith
In the entrance to Baro, is a mural painted especially for the new Fairfield restaurant from a Danbury painter. Photo Credit: Alissa Smith

FAIRFIELD, Conn. – Two brothers are bringing the Latin American and Caribbean flavors they grew up with to the Fairfield restaurant scene.

Opening a restaurant is not new to brothers Juan and Richard Reyes, who, with their family, own three other restaurants in Danbury, including the Spanish-themed restaurant Mezon.

But for Baro in Fairfield, they wanted to open something different, using the flavors they grew up with and creating a space that was interesting.

And with a ceviche and anticuchos – a Peruvian-style kebab – bar, Juan thinks that they have managed to do that. “I love to sit at the bar and watch the chef make the food,” he said.

Juan likens the food to high-style Caribbean street food where almost all the food is prepared in a tapas style, so patrons can share and try a bit of everything.

“This was meant to be a high energy space,” Juan said, adding that he hopes features like the ceviche bar and the community tables will encourage the patrons to talk to one another. “We thought why not bring that style of eating – tapas small plates – that’s becoming very popular and put our spin and our flavor profile behind it.”

The restaurant officially opened last Sunday after a friends-and-family soft open. It is currently open for dinner service only, but Juan says that so far, the response from the community has been positive.

Word of mouth has been very kind to the new restaurant, he said, with first-time customers are telling their friends to go. “To me there is no better compliment than having a guest leave with a ‘wow’ experience,” Juan said.

Besides the food, Juan says he is most excited about the cocktails, all of which are based off traditional drinks such as mojitos but use liquors and flavors from South and Latin America. Everything, he says, is fresh and made to order, and eventually they hope to start making their own infusions for the cocktails.

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