We weren’t all that bummed to hear of Zipi Zape’s closing, since Mercat will soon open an outpost in Williamsburg, and it turns out it isn’t the only Spanish restaurant coming. We’re told that former fashion consultant Cynthia Diaz will turn a former glue factory into 95-seat Bar Celona in April. Tad Carducci and Paul Tanguay of the Tippling Brothers are responsible for cocktails, and chef Jordy Lavanderos (a Jean Georges alum who briefly showed off his avant-garde leanings at Secretes in the East Village) will create “authentic tapas with Latin twists” (Diaz is Dominican). Chef Lavanderos already has some sample items to share.
Stuffed Piquillo Peppers with Goat Cheese and Herbs over a Spicy Tomato Sauce
Scallop Seviche with Fresh Cilantro and Pickled Red Onions
Mushroom & Morcilla Tostones with Shallot Confit on Parsley Oil
Garlic Shrimp with Chorizo Juliennes and Guindilla Peppers over a Sherry Wine Sauce
Fried Alfonso Olives Stuffed with Soft Sobrasada with a Crunchy Parsley Crust
Untados Diversos — Foie Gras Pâté & Smoked Mackerel Pâté with Cherries, Chipotle Chutney, and Shallots Confit served with Tostones
Paella Negra with Seafood, Chicken, and Chorizo
Sautéed Albóndigas with Spicy Tomato Sauce
When the time comes, we’ll bring you shots of the interior, said to contain a marble bar, low-set tables, and, um, benches suspended by gold chains!
Bar Celona, 118 S. 4th St., nr. Bedford Ave.
