Today we’d like to introduce you to Dean Rovinelli.
Hi Dean, please kick things off for us with an introduction to yourself and your story.
John Corsi and I first crossed paths in 2012 at his authentic Neapolitan pizzeria, Pizza e Vino, right in the heart of Downtown Plymouth. We started kicking around ideas—and two years later, Barrio Cocina Y Tequileria was born. A vibrant, modern Mexican concept with heart, heat, and plenty of tequila.
We opened in September 2014, hoping for a quiet launch. Instead? A line wrapped down Forest Avenue before we’d even flipped the sign to “Open.” That was the moment we realized Barrio wasn’t just a good idea. It was exactly what this city craved. We’d tapped into something special.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The original space had plenty of character—but not much room to grow. We worked around a tiny kitchen and minimal storage as best we could, but we quickly outgrew it. When the space next door became available during the pandemic, we jumped at the rare opportunity to expand. The result is a more functional, inviting layout that better serves our team and our guests—and sets the stage for everything Barrio is today.
Today, the space is everything we envisioned—efficient, flowing, and full of the same fire and flavor that started it all.
Can you tell our readers more about what you do and what you think sets you apart from others?
We come from two very different worlds—construction and professional sports—but somehow ended up in the same place: the heart of the restaurant business.
John Corsi was a longtime residential builder with a sharp eye for design and a deep-rooted passion for hospitality. He traded blueprints for restaurant operations but never lost his knack for creating spaces that feel intentional and welcoming. Today, he pours that same energy into making each of his restaurants not just functional—but unforgettable.
I (Dean Rovinelli) spent 11 years playing professional baseball overseas after graduating from the University of Detroit Mercy. While playing, I started a small business importing Italian food to the U.S.—part hustle, part long-game strategy to one day open a restaurant of my own.
When John and I met, the vision clicked immediately. We teamed up and launched Barrio Cocina Y Tequileria—a high-energy, neighborhood-driven spot that blends bold Mexican flavors with a seriously fun atmosphere. It’s a place to eat, drink, unwind, and feel like a regular, whether it’s your first visit or your fiftieth.
What sets us apart? We’re not just restaurant owners—we’re builders, athletes, travelers, dreamers. We’ve built Barrio from the ground up, and we take pride in every detail: the layout, the cocktails, the vibe, the way our team feels walking in the door.
We’re most proud of creating a place where people want to be—a space that feels like part of the community, because it is.
Contact Info:
- Website: https://barrioplymouth.com
- Instagram: @barrioplymouth
- Facebook: @barrioplymouth
- Twitter: @barrioplymouth
