Bar Celona Menu

Bar Celona Restaurant Review:

Set in an unassuming, almost industrial block of Williamsburg, Bar Celona oozes sex appeal once you step inside the 95-seat restaurant and bar. Owner Cynthia Diaz outfitted the space with sultry colors, a sleek fireplace, vintage furniture and a series of flamboyant chandeliers, thus creating an inviting atmosphere for a romantic dinner or precursor to a night on the town. The menu features Spanish-influenced tapas with a Latin American twist, such as scallop ceviche with cilantro and pickled red onions; paella negra; sautéed albóndigas with a spicy tomato sauce; and a roasted beet terrine with pistachio goat cheese, Granny Smith apples and watercress in a shallot-honey sherry vinaigrette. Stylish, artisanal cocktails were developed by Tad Carducci and Paul Tanguay of the Tippling Bros. to complement the menu, and include the Paellarhinha made with Leblon cachaça, fino sherry, red pepper-saffron syrup and lemon; and the Albino Old-Fashioned made with Death’s Door white whiskey, brandied cherries and grapefruit peel. The wine list focuses exclusively on Spain.