Proletariat
When Jane’s Sweet Buns operated out of this St. Mark’s storefront several years ago, Proletariat was known humbly as ...
Donostia
This tiny East Village tapas bar is a shrine to sherry and the Basque tradition of the pinxtos taverna—the ubiquitous ...
Vazac’s Horseshoe Bar
Truly a relic of another era, Vazac’s (aka 7b, aka Horseshoe Bar) is a hodgepodge of old man dive, hipster haunt (the ...
Momofuku Ssäm Bar
Cocktail menus within the Momofuku empire tend toward equal parts classic, almost-classic and brand-new, deploying ...
Alder
This casual cousin to wd-50, is where bar manager Kevin Denton adopts chef Wylie Dufresne’s playfully experimental ...
Narcissa
A relative newcomer, Narcissa has quickly become a much-needed wine destination in the no man’s land that is northern ...
Blue & Gold Tavern
Cheap as hell and universally likable, Blue & Gold is named for the colors of the Ukrainian flag. Its owners hail ...
Lucy’s
Lucy has been bartending at Lucy’s before it was called Lucy’s. Most nights, the Polish owner is still there popping ...
Boilermaker
As its name alludes, there’s nothing fancy about Boilermaker, the East Village venture of West Coast bartender Erick ...
Pouring Ribbons
Above an ungentrified little stretch of Avenue B, Pouring Ribbons is a labor of love from Joaquín Simó and Alchemy ...
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Featured Recipe
Cardinale
This riff on the Negroni alters the ratios slightly and swaps Campari for slightly spicy Contratto Bitter and sweet vermouth for dry, making for a more complex and all-around drier cocktail.