Barrel Restaurant

Menu

Appetizers
Truffle Arancini Balls
Seared Tuna Tataki
Primavera flatbread

Cheese Boards
Standard Cheese Board
Deluxe Cheese Board

Fresh Salads
Fresh Burrata
Pear and Arugula Salad

Main Entrees
Miso Glazed Seabass
Bourbon Salmon Flambé
Truffle Pappardelle Pasta
Three Cheese Gnocchi
Linguini with Pesto
Pesto Branzino

Power Bowls
Salmon Power Bowl
Tuna Tataki Power Bowl

Information About Barrel Restaurant

About Barrel Restaurant

For Allison Sarbin Chlimper, owner of Barrel Restaurant in Hallandale Beach, FL, a career in hospitality began long before she opened her own establishment. Introduced to fine dining at just five years old, Allison was fascinated by the kitchens, chefs and the details that make a restaurant memorable. She went on to take culinary arts classes throughout middle and high school, but eventually discovered that her greatest passion lay not only in food, but in wine, hospitality and the art of making guests feel welcome.

Allison began working in the restaurant industry at 16, starting as a dishwasher in the mornings and hostess in the evenings before moving into waitressing. Along the way, she developed an interest in wine through tastings, pairing dinners and guidance from sommeliers. Her work at a fine-dining restaurant with a wine list of approximately 2,000 labels led her to pursue a sommelier license. After years of working in hospitality, moving between Israel and the United States, and raising a family in Florida, she began developing a vision of her own: a place where people could discover and enjoy good wine without feeling that an upscale dining experience was out of reach.

That vision eventually became Barrel Restaurant. In April 2022, Allison revisited the idea with her husband’s support and partnered with Chef David Benrey, whom she had come to know through his work at Street Kitchen. Their shared goal was to create a welcoming setting where guests could explore wine, enjoy thoughtfully prepared food and find something suited to their preferences and budget.

Barrel's menu is evolving, with a greater emphasis on fish, parve dishes and gluten-free options. The current selection includes Thai Tuna, featuring yellowfin tartare with avocado, cucumber, coconut milk and lemongrass; Peruvian Ceviche with leche de tigre, ají amarillo, red onion and sweet potato; and Hamachi Jalapeño with caviar and truffle. For main courses, guests can find Miso-Glazed Sea Bass, Ginger Salmon and Mediterranean Branzino, alongside seasonal dishes and other menu offerings.

While wine remains central to Allison’s original vision, Barrel is growing into a dining destination for more than wine enthusiasts. Guests under 21 are now welcome, making the restaurant an option for families as well. Saturday evenings may be better suited to adults later at night, when the atmosphere tends to be more grown-up.

Through Allison’s hospitality background and Chef David’s culinary guidance, the restaurant continues to develop its menu and broaden its appeal while staying connected to the idea that good food, wine and hospitality should be accessible to more people.

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