Photos: Michael Tulipan
The East Village has a history with oyster saloons. Now, there is one you can try called Down & Out recalling the end of prohibition while keep cocktail prices pretty tame by New York standards in the $14-$16 range.
Bar Manager Madison Barker is paying tribute to the city’s immigrant population with cocktails inspired by George Orwell’s memoir, Down and Out in Paris and London. Drinks include Night in the Saloon with chamomile tea infused rye with lemon peel and thyme served in a julep cup; The Patron with brown butter fat washed bourbon, pumpkin spice, bitters; Mon Ami with saffron infused gin, blanc vermouth, orange bitters; and The Dirty Tea Cup with tequila, mezcal, lapsang souchong tea, lime and activated charcoal.
Bar Manager Madison Barker (L) and Owner Joshua Richholt (R)
Also on hand, around 250 whiskeys from around the world, as well as a vintage bottle collection dating back to the pre-prohibition era. Visitors will also find a selection of fresh oysters. Owner Joshua Richholt, who formerly owned The Wick and The Well in Brooklyn, is sourcing all the sustainable seafood himself, visiting producers in the Northeast to taste many varieties of oysters himself.
Diners will find Yennicotts from Meg Dowe raised in Little Peconic Bay, NY; Wet Smacks from Maine Ocean Farms in Recompense Cove, ME; Mere Points from Maquit and Mere Point Bay, ME; and Topsiders from Glidden Point Oysters in Damariscotta, ME. Also on the menu are wild caught jumbo shrimp and sustainably raised Jonah Crab Claws, both served with housemade fresh horseradish aioli and cocktail sauce, plus specialty tinned seafood, housemade Whitefish Salad; Salad Niçoise with quail eggs, new potatoes and anchovies, and a Crab Roll with chunky crab meat and dill in an absinthe dressing.
This is the perfect spot for some food and drink after a hard day’s work. The bar is also featuring live jazz.
Down & Out is open daily from 4pm to 2am at 503 E. 6th Street, New York, NY
For more information, visit downandoutnyc.com