Leif Huckman was midslumber when he first found inspiration: "I had a dream where I walked to a bar whose door sign read "Donna." I let it roll around in my head for a few days, and it felt right. It stuck. The dream, coupled with his longing to have a nearby spot that served both dependable cocktails and late-night snacks culminated in Huckman's new bar Donna, which opens tonight in South Williamsburg, Brooklyn. To fulfill his vision of an elegant but laid-back hangout with a Central American feel, Huckman - whose mother is Honduran - enlisted the Haslegrave brothers from the Brooklyn-based design firm hOmE for the interior's build-out. "It evokes both an Art Deco parlor room and a Spanish colonial cathedral," Huckman says of the décor. The dramatically rounded high ceiling - beautiful and impossible to ignore - disguises multiple layers of soundproofing, cushioning noise that might migrate upstairs to the neighbors. Bar stools are fastidiously and playfully tiled by hand in eight-bit patterns. Even the floors tell a story: Greenpoint's Tall Cotton Supply sourced the reclaimed pine salvaged from a 1906 Philadelphia apartment building. Like the décor, food and drink offerings are spirited and original. "The cocktail menu is lighthearted and approachable," says the bar manager Jeremy Oertel (of Dram and Mayahuel). Some of the drinks are stirred and boozy. Others are light and refreshing, and then I threw a couple oddballs in there just for fun. Basically, there's a tipple for everyone. Original concoctions include the subtly smoky Scarlet Fever: shaken tequila blanco, Mezcal, peach liqueur and lime juice, poured into a Champagne coupe and finished with a spicy salt rim. Of her approach to the developing the bar menu, the chef Jessica Wilson (of Prune and A Voce) explains, "I was influenced by Leif's upbringing and culture. I wanted to create flavorful, simple snacks that will keep you drinking, laughing and satisfied. T asked Wilson to share a favorite Donna recipe: "I picked Avocado a la Plancha because it's easy and delicious but would be decadent to serve at home." Avocado a la Plancha Serves 6 Half of an avocado is seared, then stuffed with oxtail pepper relish. Ingredients: 3 firm, ripe avocados 2 whole dried guajillo chiles 2 medium tomatoes, chopped 3 shallots, peeled and sliced in half 4 garlic cloves, smashed 4 dates, seeded 2-3 pounds of oxtails, trimmed of excess fat 1 teaspoon whole black peppercorns 1 teaspoon allspice berries 2 bay leaves 1/2 cup olive oil 2 quarts stock (beef, chicken or vegetable) 2 cups dry red wine 1 cup water 1 lime fresh oregano leaves salt pepper. Directions: 1. Season the oxtails generously with salt and pepper. Heat a large Dutch oven over medium heat, and add 1/4 cup olive oil. Brown the oxtails on all sides, about 10 minutes. Remove the oxtails and set aside. Add shallots and garlic to the pan, cook until softened, about 2 minutes. Add peppers, tomatoes, aromatics (place dates, peppercorns, allspice berries and bay leaves into a sachet) and browned oxtails. Cook for 2 more minutes. Slowly add red wine to deglaze the pan. Let wine reduce slightly. Add stock and water, bring to a slight boil. Cover and reduce heat to low, or place in oven at 275 degrees. Let simmer for 3 hours, or until oxtail is tender and nearly falling off the bone. Skim excess fat from stock as necessary. Once oxtails are ready, remove with tongs and set aside to cool. Pick meat off bone and transfer to a small bowl. Remove aromatic sachet from stock. Over medium heat, reduce stock by half. Let stock cool, then process in a blender. Transfer thickened mixture to a bowl. Fold in oxtail meat and season to taste with salt, pepper and lime juice. Set oxtail pepper relish aside. Slice avocados in half and remove pit. Heat a large sauté pan to medium high, and add remaining 1/4 cup olive oil. Lay avocados in pan, flesh side down. Sear until golden, about 4 minutes. Set aside on plate and season with salt and pepper. Fill avocados with oxtail pepper relish, and top with fresh oregano leaves. Serve immediately. Donna, 27 Broadway, Brooklyn. Open Monday to Thursday, 5 p.m. to 2 a.m.; Fridays, 5 p.m. to 4 a.m.; Saturdays, 4 p.m. to 4 a.m.; Sundays, 4 p.m.-2 a.m.. For more information, go to donnabklyn.com.