A note from Steven
When I had the opportunity to open a restaurant in 2012, we needed to come up with a name. It needed to encompass the community-driven food carts that came before it — Soupçon and El Sancho. The name needed to be as much about the food as the people. For those who don’t know, before Barrio, we were food carts on The Blacksmith’s outdoor stoop.
Two years later, our brick and mortar was born. Barrio meant neighborhood. Barrio felt like home. Barrio represented our old neighborhood in Tucson, Joel’s Mexican flavor profile, my training in southwest cuisine, and Bend, our hometown. This community kept our food carts alive through the worst recession we’d seen, and we'd continue to serve this community in our new downtown home.
My family and I have owned Barrio independently since 2013. The last 8 years have taught me so many things. I’ve learned to let go of the reins and let my staff take over. I’ve learned to take much needed breaks. I’ve learned bad reviews happen to good people. I've become not just a chef, but a business owner, a manager, an employer, and a mentor.
Somehow, I’ve even found time to be inspired. My wife, Amy, has taken me on trips all over the world—Spain, Mexico, and Israel—to name a few. I’ve been inspired by kitchens and cultures from Lanzarote to La Paz, and bringing those riches home to our neighborhood, to Barrio and Bend, has been a dream.
I’ve become a better dad to my 25-year old daughter, Paris, who worked at Barrio for many years and to my toddler, Reuben, who was named after my favorite sandwich.
I’ve always lived by the mantra “don’t let anyone work harder than you.” This was something my dad said to me when I was a kid. My determination won me high school championships and got me college scholarships, and paved the way to owning a business in my hometown.
But what happens when no matter how hard you work, it’s not enough, because the game’s completely changed?
There’s no denying that the playing field has changed. There’s no denying the fear, the anxiety, and the stress this pandemic has brought to anyone involved in hospitality or tourism. Letting go of my staff, many of whom have been with us since the beginning, and making choices has been excruciating on top of adapting to wholesale changes in how we do business.
Let me be clear: I completely understand and respect the need to close down our dining rooms. We made the decision preemptively, but that doesn’t make it any easier to let go of our staff, adapt to the delivery app technologies, and forecast what the future holds for us.
Instead of welcoming our neighborhood in, we’re asking them to call us, place an order, minimize contact, and wait curbside for their pick up.
We need to stick together, now more than ever. We believe in continuing to support our neighborhood. We believe in serving you the comforts, creativity, and flavors of Barrio that we’ve collected from around the world—in your home.
We believe in innovation. We’ve put ourselves on every delivery app there is, we’ve added online ordering, curbside pick up, and we’ve put our hot sauces and hats on our takeout/delivery menus. My message to other businesses is to be innovative, too. It won’t work if you don’t try.
Knowing that we all need more comforts at home, we've created a"$60 Family Meal for 4" that includes a salad, side, choice of paella or tacos, and churros for dessert. We've also created a "$25 Date Night In" option for couples. Our small team is taking orders, preparing food, and keeping the restaurant beautiful for the day you’re able to return.
There has been some silver lining. I’ve had a lot more time with my son, Reuben. I’ve spent every morning with him since childcare’s been cancelled. He’s kept my mind occupied with visits to our neighborhood duck pond, watching birds fly and wheels spin, and swinging. We got fishing poles and strung our rods backwards. I realize I have a lot to learn outside of the kitchen. A hobby other than cooking would be nice.
If it weren’t for this pandemic, I wouldn’t have had this time with my son. When I leave for work in the afternoon, Amy tells me that he asks her to read his Little Golden Book, I Love You Daddy, over and over again.
Okay, it’s time to get back to the line.
All my best,
Steven