Most restaurant bar programs build the cocktails around the chef’s dishes, but here chef Casey Lane takes inspiration from head bartender Justin Pike’s pre-Prohibition-style cocktails, which feature house-made bitters and liqueurs. The result is a seamless transition from sip to bite—and bar seating that’s always at a premium.
The Drink to Drink: Braveheart, a Penicillin variation that was taken off the menu years ago but continues to be the most popular drink—it mixes blended scotch, lemon juice, ginger juice, cocktail honey and Angostura bitters.
Know Before You Go: Reservations are tough to come by, and space is limited at the bar. If you want a drink here, come during off hours like early afternoon on weekends—or as soon as it opens.
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