a journey through flavor.
Created by former colleagues and led by Chef Eric Spigner, Barro y Fuego celebrates the rich intersection of Latin American, Caribbean, Afro-Latino, and Spanish cuisine.
soft opening phase
soft opening phase
At Barro y Fuego, the menu features Latin American, Caribbean, Afro-Latino, and Spanish cuisine which can be described as a celebration of vibrant, sun-drenched flavours and a culinary journey through the Atlantic. This diverse menu represents a rich tapestry of cultural fusion, blending indigenous ingredients with European, African, and Caribbean influences to create a unique and exciting dining experience.
Frequently Asked Questions
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Beginning June 18th, we are open Thursday through Sunday from 5:00 PM to 10:00 PM. Brunch coming soon!
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We are located at East Dock (900 E. Clarendon Drive. Suite 100. Dallas, TX 75203) at the Southeast corner of the property closest to the Clarendon and Ewing corridor.
Parking is available in all three East Dock parking lots, including the lot directly in front of the restaurant, the shared lot near BITE Sushi and Lola's Cantina & Snacks, and the largest parking area located at the corner of Clarendon Drive and Viola Street.
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We’re launching Barro y Fuego with a focused soft-opening experience while building toward a fuller calendar of food, music, and community events.
⟡ Quarterly rotating menu
Our menu will evolve every quarter, showcasing seasonal ingredients and new interpretations of Latin American, Caribbean, Afro-Latino, and Spanish flavors.
☀ Brunch is coming
As we settle into our first year, we plan to expand into brunch service and create new opportunities to gather around food and hospitality.
❀ Patio programming & live music
Overlooking Cedar Creek and the green corridor shared with the Dallas Zoo, our patio offers a rare urban oasis. The passing DART trains, flowing creek, and open-air setting create a uniquely Dallas backdrop for dining, music, and gathering.
In short: year one is about establishing our culinary identity, building relationships with guests, and gradually expanding the full Barro y Fuego experience.
Locally owned, thought fully crafted.
Chef Eric Spigner is the culinary force behind Barro y Fuego, bringing a passion for bold flavors and cultural storytelling to every dish. Drawing inspiration from Latin American, Caribbean, Afro-Latino, and Spanish traditions, Chef Eric creates memorable dining experiences that celebrate the rich culinary heritage of the Atlantic world.
A familiar face in the Dallas culinary community, Eric spent eight years at Nova in Oak Cliff, where he worked alongside Barro y Fuego co-owner Robert Ramirez. His talent and creativity also earned him a spot on Food Network's Chopped, showcasing his ability to craft exceptional dishes under pressure.
Barro y Fuego was born from a shared vision among former colleagues who dreamed of creating a restaurant rooted in hospitality, community, and exceptional food. Together, they have created a space where guests can experience the vibrant flavors and stories that connect the Atlantic world.
