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Ravi DeRossi (Bourgeois Pig) probably didn't realize the trends he was about to start when he opened this East Village cocktail den in 2007. The first would be the Prohibition Era bartenders, complete with old timey vests and mustaches. The sophisticated speakeasy atmosphere was another. Bar patrons must give their name to the host, who will seat them when (or if) seats become available, which keeps the bar from becoming an overcrowded mess. The most important trend was the slavish devotion to the cocktails, from the carefully measured, freshly made ingredients to the specially shaped ice cubes. Whatever your poison, the bar probably has a complicated drink for it, like the Queen Palm, which matches Plymouth Gin with fresh-squeezed lime and grapefruit juice, pure sugar cane syrup and fresh coconut water. There is also a small plates menu including bites like pulled pork sliders and crisp pork belly over goat cheese polenta. The windowless bar is often filled with couples, who sit back in the luxe leather banquettes illuminated by candles and chandeliers.—Keith Wagstaff
Six-figure book deals are getting harder to come by, especially for food and drink projects. But the East Village cocktail den Death & Co. scored a $250,000 deal with Ten Speed Press last year. Toda... More »
Many of the week's food festivities have been canceled, but the show will go on for these celebrations. Wednesday, October 31 Sound and Cinema at Nitehawk Cinema: Nitehawk Cinema will screen Nosfer... More »
Tales of the Cocktail, the annual convention for what has come to be known as mixology, culminated in the Spirited Awards ceremony held at the Roosevelt Hotel in New Orleans on Saturday night. The the... More »
One of my favorite destinations in NYC. The wait can be quite bad some nights, but I always have an excellent time. Recommend the Jekyll and Hyde (whiskey drink) and the lobster 'sliders'. Great staff as well!
They only let as many people in as they have seats so that the mixologists don't rush in making your cocktail, which makes for a very civilized experience all the way around. It's first come, first served regulated, by a doorman who just looks like a dude loitering by the entrance - but he'll take your cell and buzz you back when there's space for your party if he has to turn you away. The specialty cocktail menu is long and diverse, so sample something new every time you go and be sure to get input from the waitstaff, who look like artist hipsters but really know their stuff.
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