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Inspired by a popular tapas bar in Spain, this addition to Boerum Hill's culinary scene showcases a global pantry of preserved foods, from Lebanese bastyrma to Turkish fried eggplant and Latvian smoked sprats. Since ingredients arrive jarred, canned, smoked, salt-cured, or air-dried, most of the "cooking" is done with a can opener. The sampling theme extends to beverages, with more than thirty wines by the glass. — Rob Patronite and Robin Raisfeld