NYC Restaurants

This neighborhood cocktail bar is also offering a lively take on modern bar food. Nick Pfanerstill, formerly of Dovetail and Alberto Miranda, of Rouge Tomate, have created a playful menu and drinks designed to break the rules. Look for things like The Little Shrimp Roll packed with plump tiger shrimp dressed with spicy remoulade sauce on an old bay butter toasted Hawaiian roll. Truffle Queso, described as the trashiest fondue in the city, arrives studded with preserved perigord truffles and accompanied by whispy potato and taro roots, assorted crudités, and toasted baguette. Larger plates include Cured Yellowtail in a spicy aguachile of freshly juiced pineapple, cucumber, serrano peppers, and ginger; 4-Hour BBQ Cabbage made with smoked butter and slowly roasting until tender and then charred on the griddle; and Nobody’s Burger made with two smashed and griddled patties topped with cheddar, shaved lettuce, and “special sauce”. Classics are split between "kinda classic" and "kinda not." On the classic side, there is Carbonated Cosmo with citrus infused vodka, contreau and cranberry, while on the "not" side is Heart So White with mezcal, rhum agricole, cashew-coconut milk and lime.   The space, with its Nobody Told Me neon sign, features white-washed brick, white oak tables and cushioned leather banquet seating.

- Thomas Rafael