It's not easy surviving as a restaurant in Yorkville. Rents are steep, customers can be demanding, and the competition is relentless. Sure, there are a few institutions that have stood the test of time, like Joso's, which dates back to the 1960s, or relative newcomers such as Sassafraz and Sotto Sotto from the 1990s. But many newer concepts come and go, making it a noteworthy achievement that Bar Reyna has reached double digits, celebrating its 10th anniversary in 2026.

I couldn't help but look up the review of my first visit in 2016 when the restaurant had just opened. Back then, it felt more like a tapas bar focused on small plates. A decade later, while shareable dishes still dominate the menu, there are now larger, more composed offerings as well.

One such example is the chicken shawarma ($69), a massive platter that easily fed our table of five. Served with freshly grilled flatbread or romaine lettuce for the carb-conscious, it arrives piled high with grilled chicken alongside lentils, Turkish salsa (essentially chopped tomatoes with a dash of spice), tzatziki, and pickled turnips.

We all agreed the spice blend on the chicken captured those classic Middle Eastern flavours beautifully. Unfortunately, both the chicken and its accompaniments lacked seasoning, leaving the wraps tasting surprisingly bland. It's a shame because the freshly grilled flatbread was soft, warm, and absolutely delicious.

Any leftover chicken paired nicely with the truffle Turkish rice ($49 for a large), a dish bursting with freshness from an abundance of herbs including cilantro, mint, and parsley. Mixed with lentils, caramelized onions, and pomegranate seeds, the rice could easily stand on its own or serve as a base for additional protein. We added grilled shrimp ($16), which arrived as seven plump, well-cooked pieces that complemented the rice nicely. The only things missing were a discernible truffle flavour and, once again, a touch more salt.

In fact, some of my friends resorted to using the aioli dipping sauces from the Reyna frites ($12) to add extra flavour to their meals. The menu offers four versions of the fries: Spanish, Italian, Arabic, and Greek. The Italian variety is essentially classic truffle fries topped with shaved Grana Padano and served with a fragrant truffle aioli.

The Greek version, however, failed to distinguish itself. Rather than featuring the feta and oregano promised on the menu, it appeared to use the same base as the Italian fries, simply swapping in a rather lacklustre lemon-feta aioli. To be fair, I'm also not convinced these qualify as frites. They're so thin they resemble hickory sticks or potato frizzles more than actual fries. I like a little heft to my potatoes.

Surprisingly, the standout dish of the evening was the Reyna salad ($26). A vibrant serrano tahini dressing coated an impressive collection of vegetables including beet, cucumber, avocado, fennel, radish, tomato, quinoa, baby kale, napa cabbage, and radicchio. Fried chickpeas and crispy shallots added crunch, creating a dish packed with flavour, texture, and freshness. It was one of the better things ordered.

The Manchego croquettes (2 for $16; 2.5 orders pictured) were also excellent. Made with a creamy cauliflower mash enriched with plenty of Manchego cheese and served alongside dollops of Spanish aioli, they were rich and satisfying. Still, at $8 per croquette, they're not exactly a bargain.

I was glad to see the restaurant busy, although it was clear they were stretched thin. One server appeared responsible for the entire upstairs dining room, constantly running up and down the stairs while providing updates on delayed drinks and food orders. To his credit, he handled it with grace. On a Saturday night, Bar Reyna seemed to be operating at full capacity and bursting at the seams.

Looking back a decade after my first visit, Bar Reyna feels more mature and confident than its original tapas-focused incarnation. The menu has evolved, the crowds are still there, and in Yorkville, that's an accomplishment worth celebrating.