WHY HERE: High-end remixes of bar snacks are a trend that’s here to stay, and we’re not mad about it. Here, Chef David Barzelay’s candied bar nuts come studded with brassicas and whispered with Meyer lemon, while chicharrones are given a cacio-e-pepe-inspired twist with popcorn, pecorino cheese and black pepper.
WHY NOW: It’s nice to find a bar that can nail both the snacks and the sips. Both menus change frequently, so you’ll never get bored. In 2019, it will launch a cocktail tasting menu to give drinkers an even more curated experience.