Done up like an opulent bordello (dark walls with golden trim & lions head pendants, beaded chandeliers, benches hanging from gold chains), BC's tapas menu comes from a Jean-Georges alum and runs from goat cheese-stuffed piquillo peppers, to grilled octopus salad, to pates of foie gras and smoked mackerel. Cocktails, designed by the Tippling Bros, break into three categories: exotic "G y Ts" using house tonic; a fruity hodgepodge of "Variedades"; and savory "Gastros" like the aquavit/sherry/tomato/cucumber Gazpacho, furnishing you with a legitimate excuse to fall asleep in your soup.

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Check the full menu at BarCelonaLoungNYC.com