The buzz: The Commons community mall has transformed its top floor into a casual pop-up restaurant and bar just in time for winter. Open only on Fri-Sun till Feb 2017, Barisa's food comes from the trusted team behind Roast on the same floor.
The decor: Barisa makes the most out of its open-air space to deliver a low-key, backyard-like setting. Bean bags strewn across the lawn, string lights and a lengthy bar table all contribute to a friendly communal vibe. Though relatively modest, the third-floor views are particularly spectacular at sunset.
The food: While Roast is all about simply flavored comfort food, Barisa takes a more experimental route. Here, chef Johnny Liu and team roll out a small menu of tapas-portioned dishes with Middle-Eastern and South-American influences. Start with the fresh oysters with grapefruit yuzu mignonette and shiso or cornmeal-crusted fried oyster with cilantro remoulade, cucumber relish and pepper jam (B150/piece). The piri piri-marinated grilled chicken comes with a smoked tomato sauce (B150) while the lamb tenderloin features a zesty blend of citrus yogurt, salsa verde and chili oil (B200). We especially like the perfectly-roasted octopus (B250) with tangerine sauce and salsa verde. Don’t miss the desserts, whether the mojito ice cream sandwich (layers of mint and rum ice cream in between lime cake, served with lime curd, B150) or chocolate ombre (B200), which features dark, milk, white and dolci chocolate mousses, chocolate genoise, cherries and salted hazelnut ice cream.
The drinks: Drinks take a fruity route, from the non-alcoholic Bramble (blackberry, juniper and rosemary (B140) to the boozy starfruit margarita (B280) and sangria (B280). In keeping with the menu's global influences, the winter-spiced old fashioned blends tequila with winter spiced Grenadine and smoky cinnamon (B280). They also serve wine at B300 by the glass.
Why you should care: No doubt, Barisa does the most interesting food of any Bangkok rooftop bar. It also attracts a way more local clientele.