Description
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
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