A near-decade after it opened, Bar Raval is still buzzing — all day long. Around the sinuous mahogany Gaudí-ish bar and communal oak-barrel tables, you’ll find guests digging into breakfast sandwiches, midday pintxos, late-night tapas and all manner of drinks in between (like $5 cava until 5 p.m.). Raval maintains a fluid sense of relevance through its tight, modern cocktail program. Bar manager Élise Hanson is currently embracing new-school drink concepts such as fermentation, sustainability and sessionable low- and no-ABV sips.