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Every so often, an establishment lands in a certain neighborhood like a flying saucer — and what Kurve was to the East Village, the tapas bar Bar Celona undoubtedly is to Williamsburg’s South Side. Cynthia Diaz, the 27-year-old owner, has worked with her mother (a designer) to turn a former glue factory into something vaguely akin to the meatpacking’s APT. What really shines here are the drinks by Tad Carducci and Paul Tanguay of the Tippling Bros., who also put together the list at Mercadito Cantina. There are two commendable savory options: savory options: a “gazpacho” spiked with Akvavit, sherry, and yellow Chartreuse; and a Paellarhinha that contains cachaça and sherry, but tastes mostly like a fresh pepper thanks to red-pepper saffron syrup. Also interesting, if you don’t mind a bitter take on the old fashioned: a version of the drink made with grapefruit and non-aged whiskey (if you haven’t tried whiskey before it has been aged in the barrel, it’s as clear as white tequila and tastes vaguely like oyster). — Daniel Maurer