Beverage director Kevin Beary split the cocktail list into four distinct categories — From the Bar, From the Cold Room, From the Trolley, Low and No — built on classic references executed with modern technique, and every guest gets a dedicated bartender handling the whole experience start to finish. The signature pour is the Dirty Martini and a Half: Menaud vodka, extra-dry vermouth, olive brine, bay leaf, and blue-cheese deviled olives on the side, for $28.
David Collins Studio's design — smoked mirror, polished nickel, green velvet booths, low amber light — does the rest of the work, recreating an old-world glamour that doesn't feel like a theme. Reservations drop daily at midnight for the week ahead, which tells you something about demand for a bar that's only open five nights a week.
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