Bar 25
Offering Prohibition-era craft cocktails and a thoughtfully composed menu of Mediterranean and Middle Eastern-inspired street foods to match, Bar 25’s new second location (38 State St., Newburyport, Mass., 978-255-3322, bar-25.com) is the latest spot from owner and restaurant industry veteran Reza Rahmani. After about two years running the original Bar 25 in the small Massachusetts town of Ayer, Rahmani, a native of Iran who came to the United States as a child, purchased the former Ceia Kitchen + Bar in downtown Newburyport with the goal to expand on his eatery’s unique concept. Rahmani and chef Joe Messina will often collaborate on providing their own unique spins on traditional Middle Eastern foods that make up much of Bar 25’s menu. Items include everything from multiple variations of hummus to “mini shawarmas” the size of street tacos, featuring hand-pressed naan cooked to order with your choice of lamb, saffron chicken, fried chicken or shrimp. For larger-portioned entrees, there is the 24-hour braised beef short rib, served with roasted potato, heirloom cauliflower and a parsnip demi glace; as well as the octopus, served a flash fried purple potato, crispy soppressata and a chimichurri mayonnaise. The basmati rice dishes, as well as the kebabs, with lamb, saffron chicken, shrimp or Meyer lemon swordfish, are among the best-selling items too. The Scene recently caught up with Rahmani.
How long has Bar 25 been around?
We opened the doors [in Newburyport] on May 12. We took possession of the location in December 2020. Bar 25 in Ayer opened on Dec. 17, 2018.
What makes Bar 25 unique?
The menu is kept very simple at both places. We don’t go overboard on a large number of items but instead concentrate on making them as good as they can possibly be.
What is your favorite thing on your menu?
My go-to is the barberry rice with either a lamb or chicken kebab, [and] if I’m really hungry I’m getting the fried haloum [breaded halloumi cheese with marinara and tzatziki] as an appetizer.
What is something that everyone should try?
We do what we call the street fries. They are fries that are topped with shaved rib-eye, real truffle oil, onion strings, pecorino and homemade tzatziki. They are a fan favorite.
What celebrity would you like to see eating at Bar 25?
I would have to say Bill Belichick.
What is an essential skill to running a restaurant?
I think it’s being able to create a balance between everything that you do … and understanding that there are so many moving pieces and that nothing is ever set in stone. The biggest thing is having a balance in the relationship with your employees. I wouldn’t be anywhere without the great employees that I have.
What is your favorite thing about being on the Seacoast?
The sense of community and the overall draw here. … Downtown Newburyport has everything from gift shops and boutiques to great restaurants and cafes. Even when we were working on opening this space in January and February, I was astonished by the amount of traffic coming through here.
— Matt Ingersoll
Photo courtesy of Bar 25.
