A successful, new New York restaurant often comes down to the novelty factor. In such a trendsetting place, opening a restaurant that simply fits into an already established mold, however stalwart that mold may be, often translates in the public eye as laziness, or complacency in the owner. A business without passion is a doomed one. But a restaurant with a strong foundation – whether novel or simply status quo –, passionate ownership and a just little bit of je ne sais quoi has a footing for a well-trodden-on hot spot.

One such place is Williamsburg's new tapas and artisanal cocktail spot, Bar Celona. Though tapas is by no means a newly imported concept from Spain, the chic little small plates always carry with them slightly more style than a large plated entrée would. At least that's what fashion forward, owner Cynthia Diaz thought when she put together the program for Bar Celona.

Having spent time in the fashion industry, with Bar Celona, Diaz creates an environment that focuses on swank from the inside out. The stylish small plates tempt the eye in the way a sequin does when it catches light. The Fried Alfonso olives stuffed with soft sobrasada with a crunchy parsley crust is as rife with color as it is with savory flavour and layered texture; the mushroom and morcilla tostones with shallot confit on parsley oil sleekly move through your pallet like silk through the fingertips; and the scallop ceviche with fresh cilantro and pickled red onions is fresh and sassy like a summer dress.

Like the menu, the space itself is at once comforting, modish and indulgent. Oversized chandeliers hang majestically on the ochre ceiling, antique mirrors and gold accents set the glossy black walls aglow and the lush burgundy banquettes are met by varying baroque patterned Victorian style chairs. Bar Celona is more like a 19th century Bohemian salon crossed with a covert absinthe den than it is in any way similar to a traditional tapas joint.

In short, Bar Celona is a perfect place to imbibe and with a tremendous focus placed on the cocktailery, said environment makes sense. The artisanal cocktail menu has its basis in Spain but expands, like the menu, into a whole range of Latin Flavors. Those with a love of the savory should try the "Sea Monkey," a refreshing blend of plymouth gin, celery/apple juice, lemon, Anise del Mono, Fever Tree tonic water, and fennel salt; or the " Muy Sucio," a smooth mélange of vodka, olive brine, olive powder, olive oil, Serrano ham. While "The Howler" – a unique mix of white rum, cantaloupe, Castries peanut liqueur and lemon - will please those who shy away from piquant libations.