Bar Raval is still buzzing, all afternoon and well into the night, continuing to do as it has done for a decade. Around the sinuous mahogany Gaudí-ish bar and communal oak-barrel tables, you’ll find guests digging into midday pintxos and late-night tapas. A deep selection of vermouth, sherry and amaro has become stronger and better under the supervision of bar manager Bex Figueiredo. Raval maintains a fluid sense of relevance through its tight modern cocktail program, guided by sustainability and locavorism. Produce comes from owner Grant van Gameren’s Prince Edward County farm.