Barsa's bartender explains concept, talks about future

Bartender James Groetzinger.

Barsa is now on my list for great new places to take my friends from out of town.

It's in the spot that was previously occupied by Shine and officially opened Jan. 6. It has that perfect, city-chic vibe without being overly pretentious. It also has a parking lot, which totally gives it Brownie points.

I spoke with James Groetzinger, who has lived in Charleston for only eight months. Yet he already knows how to charm his customers.

Q: How's it going?

A: Great. We had a big first weekend! A lot of people were anticipating our opening.

Q: What's the concept here?

A: We're a Spanish tapas and lounge, and Barsa is actually short for Barcelona. We're featuring plenty of Spanish snacks, wines and beers.

Q: What beverage has been popular for this first week?

A: Our sangria! The red sangria has Tempranillo, and the white one has Cava. We sell them by the glass.

Q: Any cocktails of note?

A: We have a few specialties on the list now. We've decided to start simple. The Naranja Fresca has been popular. It's made with Hendricks Gin. Also the Chai 43, featuring black Chai and Liquor 43 (which is Spanish) is spicy and great for this time of year. Tonight we're also offering a few specials. We have a grapefruit mojito with palm sugar. We also have a Maker's Mark cocktail with muddled pear, cinnamon syrup and ginger. It's nice and wintry.

Q: What wines and beers are folks ordering?

A: Everything. I've been surprised at the variety.

Q: What about the tapas menu?

A: The kitchen is open till 1 a.m., which is key. So far, people love the lamb meatballs, the romesco dip and the pinchos. My personal favorite is the chicken confit. We plan to start offering a Sunday brunch.

Q: Any other future plans for Barsa?

A: Definitely some live music, maybe Latin or jazz, and we've also talked about a big screen and showing some independent films.

Q: What's your own bartending background?

A: I've been in Charleston just eight months. I've worked at the Liberty Taproom in Mount Pleasant and Fish. I still work at Fish in addition to Barsa. I actually came from a family of mixologists. My father was in this business before I was even born.

Q: So far, what places do you love in Charleston?

A: I guess since I'm new I've been going to some touristy spots. I love the Rooftop Bar. I've eaten at High Cotton, Amen Street -- now I want to try SNOB.

Q: Who's a celebrity you would love to have served?

A: Frank Sinatra. I know the words to every one of his songs.