Reviews Jim Barbarie's Restaurant

We have been going to this restaurant since I can remember and never been disappointed..... Last night we were a few ladies from church to celebrate our friends birthday. We had an amazing time. Our waiter Chris - the absolute best and their staff fantastic and attentive. They didn't miss a beat. The food was perfect! they didn't make a mistake and it was outstanding.

Good and service was great.I would recommend Antonio as my waiter. He does not get paid enough. But would say to go here

Jim Barbarie’s has been serving Danbury, CT for fifty years. A fish and steak house that also serves pasta dishes and sandwiches, it attracts a large crowd from regulars to travelers passing through. We saw as many NY and NJ plates on cars heading in for dinner. Upon entering, diners are asked if they have a reservation. If the answer is no, you are seated in the bar room. A yes response gets you into one of the two dining rooms. Apparently a lot of people don’t have reservations as the bar tables and then stools filled up quickly after our arrival around 6:30. The one photo I grabbed of the dining room seen on the way to the bar had only two booths filled despite their doing good business on a Saturday evening. There was another full table in the second dining room. We were brought a regular and special menu and asked if there was a special drink menu. I ordered a French Martini that was made with a citrus vodka, Chambord and pineapple juice, and asked to substitute the vodka for gin, as no martinis on the menu had traditional gin as a component. My partner ordered the Manhattan made with bourbon, vermouth and bitters. The bartender asked if he wanted rye or bourbon and if he wanted it with ice or neat. One French Martini was gin and Chambord with little to no pineapple juice, and the second was gin and pineapple juice with little to no Chambord. One pink the other yellow. Both were good just different. All the drinks were well made in pour and flavor, but our first round wasn't brought to us until after our appetizers came to the table. From what I gathered they’d been sitting on a station for awhile. Appetizers: The six Littleneck Clams on the half shell from the raw bar menu were incredibly fresh, sweet and tender. The accompanying cocktail sauce was perfectly balanced with grated horseradish. The “Rhode Island Style” fried calamari was one of the least favorite spins on this common app for both of us. We thought we’d try it, but the garlic vinaigrette on the menu along with cherry peppers was missing, and a variety of hot peppers dominated the plate making the calamari secondary. They do offer a traditional choice. One staff member came out with two fresh warm rolls and whipped butter which he dispensed throughout the room. Good density in the roll and bread is always appreciated. Mains: One regular menu item, the Sea Scallops Barbarie’s and one special menu item, Pork Shank Osso Bucco. The latter wins for price and flavor. Excellent choice when available. Even though the menu said it was served over mashed potatoes, he was asked if he’d like rice or a baked potato. I suggested he stick with the mashed potatoes as conceived. My scallops, described as baked with sautéed mushrooms in a brandy cream sauce, brought our server back to ask if I wanted the scallops fried, broiled or baked. I said the menu said the scallops were baked. She said, the chef wasn’t sure you wanted them baked. I said, well, this is how the dish is described, so yes. I chose a baked potato as my side. We chose parmesan peppercorn dressing for our salads. Plating wise, the aluminum foil could be left off of the potatoes. The scallops served seemed to be a mix of things in how they were cooked. I would say they were prepared like fried, with no mushrooms and dollops of a creamy sauce on top of each. The right ceramic dish was used, but I thought it would be hot and bubbling, all melded together in the sauce. The good news is the scallops were like the clams, really fresh and tender as well as plentiful, with maybe 8 in the serving. I took most of the breading off, but it was well seasoned and the right texture. Barbarie’s excels in seafood quality but their prices for an add-on lobster tail and King’s Crab Legs are high, though I’ve noted before in my reviews the price difference between King Crab Legs on the west coast vs. the east coast is tremendous. Choosing pasta I would have tried chicken carbonara and my partner the filet mignon grinder. Next time we’re in the area, we’ll try these and order more Littlenecks.

Outstanding. Prime rib headquarters. Excellent service. Paul was very attentive. Salad Clams casino appetizer Drinks Coffee and dessert all hit the spot. We are happy puppies.