Cafe Barcel in Nyack celebrates its first anniversary this evening with live music, special dishes created by chef Tim Trombley and toasting with cova (Spanish "champagne"), courtesy of the house. Owner/host Nadia Alexander and her personal assistant Victor Alex Francisco will be on hand to greet customers. 

The joint should be jumping. Guests are advised to reserve ahead even for a 5:30 p.m. or 9 p.m. seating. Customers can eat at the bar-- the padded stools are comfortable.

Trombley was promoted to head chef from sous chef two months ago when former executive chef Kevin Reilly moved to a newly opened sister restaurant in New City called CB Kitchen & Bar. Trombley was previously sous chef at Relish in Sparkill.

Tonight's occasion will be marked by Trombley with many of Cafe Barcel's Spanish, Mediterranean and Purto Rican influenced dishes along with gnocchi, hanger steak and one of the chef's favorite American dishes-- liver and onions with truffled whipped potatoes, soft glazed bacon and sweet onions.

At the head of the menu's popularity list

Among the especially popular dishes on Cafe Barcel's current menu, chef Trombley said, are wild-mushroom ravioli ($17) and a burger with Manchego cheese and roasted sweet onions on a brioche roll accompanied by spiced fries ($14). 

The menu is deep in seafood with the best seller being Shrimp a la Plancha with plantains, hot and sweet pepper and garlic; this dish is available as an appetizer or as a main course ($15 or $22). Popular as appetizers are tuna tartar ($14) and mussels ($12). A big hit when it appears on the blackboard as a special is Branzino.

Tonight's dessert list is headed by the crowd favorite bunuelos with chocolate ganache. The list includes spiced vanilla creme brulee with poached seckle pears, molten chocolate cake with rum raison, butterscotch and vanilla ice cream, cheesecake crepes and a cobbler. All desserts are home made and are priced at $8.

Bar-only snacking food includes tapas, cod fritters and empanadas at $6 each or all three at $15. A cheese plate is available, too.

The restaurants is known for its daring beverages as evidenced by "Running with the Bulls" and "Too Hot to Handle Cider."  Running With the Bulls is made from blood oranges,  Sevilla St. Germain and Zardetto Prosecco ($14).  Too Hot to Handle Cider is a combination of Maker's Mark bourbon, apple cider, cinnamon clove, spices and ginger ($12).

The restaurant will switch to a winter menu shortly that will include a new pork dish and a different version of roasted chicken than the one now offered.

Prior to opening Cafe Barcel, Alexander had pursued a Wall Street career but she is not a stranger to the restaurant business. Her father was a chef at prominent New York City restaurants, her sister and brother-in-law own a Manhattan restaurant and her brother is employed as  a chef in Rochester, New York. 

Art displayed on the restaurant's walls is available for purchase. Half the proceeds go to the artist; the other half is donated to the Rockland Family Shelter.

The restaurant's name is short for Barceloneta, the Puerto Rican town that was formerly home to Alexander's family. Barceloneta was named after a neighborhood in Barcelona, Spain said by the Discovery Channel to have the third best beach in the world.

Cafe Barcel, located at 162 Main St., Nyack, is open seven nights a week for dinner. 845-535-3133. www.cafebarcel.com.