The Citiblog

The Tusk Bar Arrives at The Evelyn Hotel in the Flatiron District
December 21, 2023, 1:39.57 am ET


Photos: Eric Medsker

Hospitality veteran Nick Hatsatouris and his Ninepin Hospitality Group have opened The Tusk Bar, an oyster and cocktail bar located off the lobby of The Evelyn hotel in Flatiron.

The Tusk Bar aims to offer a joyful and spirited night out for New Yorkers and visitors alike, with seafood-focused dishes from acclaimed Chefs Jeremiah Stone and Fabian Von Hauske. The Tusk Bar is the first of three openings in the former Benno spaces, including BRASS, a fresh take on a brasserie that doesn’t adhere to the classic playbook, and the street facing Ninepin Café, set to open in early 2024.

Reimagined classic cocktails are centered around small production spirits, such as the Ambrosia Punch, a milk punch-style drink with Monkey Shoulder whisky, cognac, pêche, citrus, green tea, and honey; and the Pastel Sour, a pisco sour riff with Caravedo pisco, bergamot, Thai basil, citrus, and egg white.

Innovative martinis are also being offered like the Mignonette Gibson with Fords Gin, Dolin blanc, shallot vinegar, black pepper, and a pickled onion garnish; and the Oceanside Vesper with Boatyard gin, Grey Goose vodka, Lillet, nori, samphire, and a sea bean garnish.

A trio of mini martinis, meanwhile, come with a fresh oyster perched on top. They include the Horse Collar with vodka, horseradish, beetroot, and ginger; the Old English with gin, cucumber, and black pepper; and the Tropicana with tequila, Fresno chili, and passion fruit.

(L-R) Nick Hatsatouris, Jeremiah Stone, Fabian von Hauske, Vincent Edwards

Jeremiah Stone and Fabian Von Hauske, the Lower East Side chef duo who established themselves as leaders of New York’s culinary scene with Contra and Wildair, serve as The Tusk Bar’s culinary partners, developing a menu in tandem with Chef de Cuisine Vincent Edwards, who comes to the project from Momofuku Ssam Bar.

Guests will enjoy small, snackable plates, like the King Crab “Club” Sandwich with butter lettuce, tomato, onion, avocado, and jambon Parisien; a Gilda Bowl with Spanish olives, Cantabrian anchovies, piparras, and pickled onion; and Live Scallop Crudo with caper leaves, lemon, and breakfast radish. Von Hauske’s sweet indulgences include an ode to Nick Hatsatouris’ mom’s passion fruit pavlova with classic flavors of vanilla cream, passion fruit curd and crispy meringue.

Led by the all-female, Brooklyn-based Islyn Studio, The Tusk Bar space has been transformed into a Deco-leaning cocktail lounge. Inspired by a classic upscale Parisian apartment, the space embraces historic features and layers on subtle curves, artful textures, and vintage elements to create a highly residential and eclectic feel. Cheeky artwork, a taxidermied ostrich, and an Art Deco-inspired golden wall mural by Erika Langstroth are intertwined throughout the space.

The Tusk Bar is open daily from 4 p.m. – Midnight and is located inside The Evelyn Hotel at 7 E 27th St, New York, NY. For more information, visit