Culinary Innovator: Chef Alex Dayton, Executive Chef at Barcelona Wine Bar

Article by Becky Fillinger, photos provided

Chef Alex Dayton

Chef Dayton says that his cooking is “Italian by architecture, Spanish by flavor” - sounds like a winning combination to me! Drop by the Barcelona Wine Bar at 508 Washington Avenue N in the North Loop for a glass of wine after work or an evening of tapas with friends. We talked to him about his career, the importance of using local ingredients and dishes we should all try once. How about Paella Salvaje Agnolotti or Seared Prawns? 

Q:  In your Linkedin profile, you refer to yourself a culinary innovator. Can you share with us how that philosophy has guided your extensive culinary career, from Aliment Pasta Company, Borough, The Dough Room and Red Wagon Pizza to leading the kitchen as Executive Chef at Barcelona Wine Bar?

A:  Culinary innovation, to me, is all about being thoughtful and intentional - looking at what I already have and asking, “How can I do this differently?” I’m not reinventing the wheel for the sake of it, but I do love taking familiar ingredients and pushing them somewhere new. Pasta’s a great example. It’s simple, but it gives you endless room to play - texture, shape, flavor. You can keep it classic or flip the script completely.

That mindset carries into how I build menus. I want dishes to be exciting, but they also need to make sense - both in how they taste and how they work in the kitchen. Right now, we’re using whey in our mussels dish - not just in the sauce, but in the stock too. Most people don’t think of whey that way, but it adds this beautiful body and depth. And when one ingredient can do more than one job, that’s a win - for flavor, cost, and sustainability.

I don’t believe in change for change’s sake. If it doesn’t make the dish better, it doesn’t belong. For me, it’s about keeping things clean, honest, and delivering food that resonates - all without overcomplicating it.

Q:  How do you approach creating a menu at Barcelona Wine Bar that balances traditional Spanish flavors with modern tastes and techniques?

A:  Every region in Spain has its own identity - its own history, ingredients, climates. Rioja eats potatoes all day long, Galicia eats shellfish. That contrast is what makes it so fun to work with. 

My background is rooted in Italian cooking, so that’s always going to influence how I build a dish. But lately, I’ve really enjoyed diving deeper into Spanish traditions - learning the ingredients, understanding the flavors, and figuring out how to make them my own. A lot of what you’ll see on my menu is a blend of both, while being rooted with a lot of Minneapolis elements. Maybe it’s a Spanish dish made with local produce. Or a pasta - very true to me - but filled with something like sobrasada, which is unmistakably Spanish.

Q:  You mention that the menu is rooted with many Minneapolis elements. Please tell us more.

A:  Absolutely - using local ingredients is one of our favorite things to do. We’ve got a few great partnerships going right now, and we’re always looking to build more.

We work with Peterson Craftsman Meats for some of our proteins - they provide beautiful cuts like loins and strips that really anchor a dish. Lowry Hill Provisions is handling a lot of our charcuterie at the moment, including a custom Fuet they’re making just for us. It’s one of my favorite Spanish salamis, but made right here. And then there’s Fletcher’s Ice Cream, which honestly might be some of the best ice cream I’ve ever had. Their lemon poppyseed sorbet on our menu is a total standout - it’s bright, refreshing, and people go nuts for it. 

At the end of the day, sourcing locally is as smart as it is rewarding. 

Q:  Given your background with Aliment Pasta Company and Flour & Water, how does your passion for pasta influence the offerings at Barcelona Wine Bar?

A:  I like to say my cooking is Italian by architecture, Spanish by flavor - that’s the balance I’m always chasing. Pasta will always have a place in my heart, so I try to bring that passion wherever it makes sense. One thing I’m especially proud of is the flour we use. We source it from Baker's Field Flour, one of only two stone mills in the Midwest. It’s locally grown and stone-milled, which is a traditional method that’s not super common anymore - but it makes a huge difference. The flour is fresher, more delicate, and actually holds onto more of its original nutrients. We use it in our focaccia and pasta dishes, and it really does something special to both. If you ever get a chance to work with stone-milled flour at home, do it. If not - come try the focaccia. It’s kind of magical.

Q:  Does the menu change seasonally at Barcelona Wine Bar?  If yes, what guides the seasonal changes?

A:  Definitely - especially this time of year – one of my favorite seasons to cook because it really lets us lean into how we think about food at its core: start with great ingredients and don’t overcomplicate it. When vegetables are at their peak, all they need is a bit of char, some good olive oil, and flaky salt. That’s it.

You’ll see that approach all over the menu right now, but one of the best ways to really eat the season is to try the paella verduras. We’re using local spring onions, asparagus, and peas - it’s fresh, bright, and exactly what spring should taste like.

Q:  For a first-time visitor, what do you suggest they order in terms of wine and food to get a good introduction to Barcelona Wine Bar offerings?

A:  This is always a tough one - mainly because you probably won’t get to try everything in just one visit. Our food menu is big, and the wine list is even bigger. One of my favorite things about our program is that there’s no “right” way to experience it. You can swing by for a glass of wine and some charcuterie at 5pm, or roll in with a group of six and order rounds of tapas all night. However you choose to join us, I always encourage trying something new each time you come.

Seared prawns

Patatas Bravas

Marinated Boquerones

Olive oil cake

But if it’s your first visit and you want a little direction, I’ve got you. Start with something classically Spanish, like the empanadas or the patatas bravas - they’re crowd-pleasers and rooted in tradition. Then branch out a bit with something like the Seared Prawns, which are one of my current favorites. If you’re hungry, the Paella Salvaje is a great way to experience how we work with local meat partners - and bonus: if you have leftovers, it's great refried with an egg the next day.

And of course, I have to mention the Agnolotti. It’s filled with ground pork and sobrasada and has been on the menu pretty much since day one. I might be biased, but I don’t think it’s going anywhere anytime soon.

Q:  Are there any upcoming projects or new dishes you're excited to introduce?

A:  Absolutely! There’s almost always something new in the works - especially since what we get from our local farm partners changes week to week. The menu ends up being a real-time look at what I’m excited about and what’s in peak season.

Right now, I’m working on a few spring and summer dishes, and the produce coming in has been incredible. One thing I’m especially fired up about right now is burrata - we’ve been on the hunt for the perfect one, and we finally found it. They’re smaller-format - think Italian bocconcini, but with that creamy burrata center. Right now, we’re serving them with spring sugar snap peas and a truffle chimichurri.

Q:  What do you hope guests take away from their dining experience at Barcelona Wine Bar? What’s the best way to stay current on your news? 

A:  What I really hope guests feel is that they can come back again and again - and whether they’re trying something totally new or sticking with their go-to favorites, the experience will always feel consistent, intentional, and welcoming. That kind of reliability, especially in a space that’s always evolving, feels rare - and I think it’s something really special.

The best way to keep up with what we’re doing is to follow us on social media and check out our website. We do our best to keep the menu updated so you can always see what’s new and what’s in season. Sign up for our newsletter and you’ll always have our latest news. Facebook Instagram