Overview
Once beyond the imposing doors and russet wood facade, it becomes clear how this small, windowless, and dimly lit bar earned it's name. White marble, chandeliers, sconces, and low ceilings all help to create an atmosphere only the poshest funeral parlor could hope to match. Regardless of whether you warm to this cold decor it's hard not to be lured by the bar's exquisite cocktails each crafted with the care and expertise found in such temples to mixology as Pegu Club and Milk and Honey.
Why You Should Go
- It'll be hard not to impress your friends when you prise open the enormous front door and lead them into the darkened interior.
- The cocktails here aren't poured, they're delicately crafted. And the resulting concotions are consistently nothing short of extraordinary.
What You Should Know
- At risk of being a victim to its own hype wait times to get in can be extreme on weekends. To accommodate the host will take your cell and call you when a table becomes available.
- Be wary of dropping the owner's names (David Kaplan & Ravi DeRossi) you'll frequently find one of them at the door.
- Cocktail connoisseurs should be sure to check out Milk and Honey, Pegu Club, and Freeman's.
Outside Reviews
New York Magazine
Death isn?t a partner at this speakeasy-esque gem, but the creative twists on pre-Prohibition cocktails sure are killer.
