The wine dive's chocolate cake-flavored cocktail is $16. (Photo by Ilya Tatarov)

THE VIBE: Imagine an excitingly industrial space in a big Northern city - maybe an old factory or foundry - with its visible pipes, high ceilings and exposed bricks lovingly altered to accommodate and augment a new bar. Now imagine that none of that stuff was there before, and that the owners worked hard to give an ordinary Clematis Street bar some lived-in character. That's the Wine Dive, a "not-so-snooty" den of great cocktails, small and large plates, and more than 60 wines by the glass.

Directions, invite a friend

OTHER NOTEWORTHY LIBATIONS: The Blood Orange martini, a dead-sexy portrait in orange, and the Keep It Weird, a nod to the Austin, Texas rally cry and the space's individualism. And again - more wine than you can shake an empty bottle at.

BAR BITES: Chef Curtis Hillard and owner John Webb spent lots of time and money on tastings to create their menus, and came up with, among other offerings, a "Bar-Inz" menu, available from 4 p.m. to 2 a.m. every night. The falafel ($7) is not only delicious and touched with sesame dressing, but gorgeous; the generous walnut and blue cheese flatbread ($8) is addictive and the artisan cheese plates, with choices hailing from France, California, Italy, England and Ireland ($10 for three), all straight to your belly.

DEALS: Happy hour happens daily from 4 to 7 p.m., with 2-for-1 house white or red wines. They also offer $1 oysters on Thursday and Friday, and half-price select bottles of wine on Tuesday.

INFO: Wine Dive, 319 Clematis St., West Palm Beach; (561) 318-8821 ; mywinedive.com

T H E C O C K T A I L

Kick-Ass Chocolate Martini

3 ounces chipotle-

infused Tito's Vodka

(SEE NOTE)

1 1/2 ounce chocolate syrup

1 ounce Baileys Irish cream

Note: To infuse vodka, place 3 dried chipotle peppers, chopped, in vodka bottle and freeze overnight. Strain out the peppers and pour the infused vodka back into the bottle.

Combine all 3 ingredients over ice in a martini shaker. Cover and shake vigorously and strain into a martini glass or serve on the rocks