In Iceland, where bargoers favor frosty Einstök ales, the lava-like, deep-fried Camembert at Nauthóll(Nautholsvegur 106, Reykjavik
354-599-6660), topped with raspberry jam, dried cranberries, and a mustard vinaigrette, counters the chill. See the recipe for Nauthóll's Fried Camembert »
The Bel-Air Club
Amid the celebrity clientele at the Hotel Bel-Air's Bar & Lounge(701 Stone Canyon Road, Los Angeles; 310/909-1644), the real head-turner is the house club sandwich: a triple-decker stack of thick-cut bacon, maple-glazed turkey, ham, Gruyère, tomatoes, lettuce, and a fried egg slathered in herb mayo. See the recipe for Hotel Bel-Air's Club »
In Spain, the stopgap to late-night dinners is bar snacks like patatas bravas—fried potatoes slathered with pimentón-spiked tomato sauce and mayonnaise; the atmospheric Bar Mut in Barcelona (Calle Pau Claris, 192, Barcelona, Spain; 349/3217-4338) serves an exemplary version. See the recipe for Bar Mut's Patatas Bravas »
At Café Roldós in Uruguay's Mercado del Puerto (Montevideo, Uruguay; 29/151-520), a blended drink of sparkling and still wines goes with crustless buttered sandwiches of bibb lettuce and proscuitto-like bondiola.