Every week, bar manager Adam Bernbach draws a new cocktail menu
that looks like a page out of a graphic novel. That kind of hand-crafted care carries over to his cocktails, too. The selection changes regularly, but unusual concoctions like gin with apple and bay leaf soda or bourbon with carrot soda blend surprisingly well. Bernbach will also make you rethink every Pimm’s Cup you’ve ever had with his version that uses cinnamon-infused Pimm’s and a housemade ginger soda as spicy as the curries at sister restaurant Doi Moi. The drinks are served in antique glassware or highball glasses fitted with rectangular prisms of crystal clear ice. The cocktails aren’t cheap—most tend to be $14—but I’ve never had one I wouldn’t order again.