Booze Bulletin

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NEW OPENINGS

CHERRY POINT: Chef Julian Calcott (most recently of The Spotted Pig), Garret Smith, and Vincent Mazeau open a fresh neighborhood restaurant in the heart of Greenpoint. Located in a former 1930s Polish butcher shop, the intimate 57-seat space that utilizes salvaged materials, features an open kitchen, exposed brick fireplace and a communal chef’s table. International influences and compelling techniques add a new dimension to Chef Calcott's familiar, flavorful menu. The menu features Snacks like Everything-Seasoned Nuts, an extensive selection of house-made charcuterie, sharable plates, such as Steak Tartar (with candied garlic served atop a wild-mushroom purée with potato chips), and larger plates including Pan-Roasted Poisson (with baby sorrel, grilled fingerling potatoes in ramp dressing). The wine list, curated by Garret Smith in collaboration with Bill Finch, wine director at Vinegar Hill House, features approachable and unique selections from small producers, averaging under $50. The cocktail menu incorporates seasonal and unexpected elements into timeless and nostalgic libations, like the Cherry Point Sour (smoked scotch, fresh lemon, and a splash of red wine) and Bosque Fernando (mezcal, Byrhh, fresh lime, and hopped grapefruit bitters). View venue details…

IZI: A fun and modern izakaya, opened last week at the W New York – Times Square. Robert McKinley, whose notable projects include The Surf Lodge, Ruschmeyer’s, and Tijuana Picnic, designed the 26-seat yacht-like hideaway. Highlights from the menu includeHamachi Poke with Crispy Rice and Avocado and Korean-inspired Sticky Fried Chicken which is twice fried until shatteringly crispy and glazed in a sticky sauce of nam pla with Thai chilies, tamarind, ginger, and peanuts.  Sushi chef Mike “Boo” Lim, formerly of Sushi of Gari, helms the inventive sushi bar. BR Guest beverage director Richard Breitkreutz, formerly of Eleven Madison Park and Craft, showcases a curated list of boutique Japanese whisky such as Yamazaki Distillery’s Hibiki Harmony and their rare 17-year, as well as whiskey from distillers across the US. Additionally the beverage program features an extensive sake selection, Japanese beers, and seasonal cocktails. View venue details…


BOOZY POP-UPS

THE CLUMSIES POPS UP MAY 18 at MACE: Award-winning Athens bartender, Dimitris Dafopoulos of The Clumsies bar team (#22 of the World’s 50 Best Bars), will be conducting a pop-up bar at Mace on Wednesday, May 18 from 8pm-1am. Dimitris, who is also a founder of Three Cents Artisanal Beverages, is well-known as a specialist in “Long Drinks” and a science-junkie and physics and chemistry enthusiast, always searching for new techniques in bartending. He’ll be showcasing 4 of his cocktails for this night only, each $14:

  • The Hit – Highball Gimlet: Tanqueray 10, grass cordial, Three Cents Pink Grapefruit Soda, olive.
  • The Past – El Draque: Blend Light Rum, mojito cordial, acidity, edible mint toothpaste.
  • The Present (Mace tribute) – Nuts and Stones: Tobala mezcal, Bourbon, salt, roasted coconut and pandan leaf soda.
  • The Future – Unknown Pleasures: Hennessy V.S., St. Germain, carob coffee, Three Cents Tonic Water

LEBLON CACHACA’S ‘ROADTRIP TO RIO’: Tonight and again on Sunday LEBLON Cachaça kicks off its Road Trip to Rio tour with #LeblonOClock Happy Hours, celebrating the start of its three month adventure across three continents culminating in Rio this August. The brand will tour across the United States, Europe and Brazil in LEBLON's CaipiMoblie, sponsoring Developing Minds Foundation fundraising events, a charity that supports education in two of Rio's largest favelas, Rocinha and City of God.
#LeblonOClock Happy Hours


MORE BOOZE NEWS

BOTTOMLESS BRUNCH at JUE LAN CLUB: This weekend the popular Chinese restaurant housed in the famed Limelight building launches a new bottomless brunch. For just $34.95 guests can choose between unlimited classic Bloody Marys, Lychee Bellinis, Mimosas or screwdrivers, an appetizer, an entrée (like the Beijing Chicken with Red Bean Sauce and walnuts or Shrimp Egg foo Young) and even dessert! With the warm weather here to stay (we hope!) dine al fresco in Jue Lan Club’s lush Imperial Garden surrounded by trees. View the full brunch menu...

ROOFTOPS OPEN at PHD TERRACE & PHD ROOFTOP LOUNGEBoth the Dream Midtown and Dream Downtown open up their outdoor spaces for the season beginning next week.

  • PHD Terrace at Dream Midtown: Located on the 15th and 16thfloor of the hotel, the bi-level rooftop boasts over 1,500-square-feet of outdoor space and is open seven days a week serving refreshing cocktails, large format pitchers and small bites, perfect for small groups and summer entertaining, or a quick happy hour after work.
  • PHD Rooftop at Dream Downtown: This outdoor garden has uninterrupted views of the Hudson River and Empire State Building, bespoke cocktails and delectable small bites prepared by Chef Mike Armstrong.

NEW BOOZE MENU at E’S BAR: To toast its 2nd Anniversary, the UWS bar introduces a new Spring cocktail menu courtesy of General Manager Marc Baehre. The new collection of cocktails includes a Peach Mule, Strawberry Bourbon Sour, e's Margarita and Violet Collins, all for just $10. Head there for a night of entertainment any day of the week as e’s Bar boasts over 150 board games, hosts Trivia Tuesdays and a weekly Sunday Jam from 3pm - 9pm with a DJ that takes requests for songs from the 1960's - 1999. View venue details...

NEW FOOD MENU at LUCKY BEE: Since the opening earlier this year, Chef Matty Bennett’s Southeast Asianmenu featured a variety of dishes prepared with the sole use of electric induction and butane stoves. Things are heating up even more now as the Lucky Bee officially has gas! This week they launch a new summer menu utilizing their new stovetop, ovens and grills featuring items such as the Coconut Braised Short RibsWhole Fried Fish and Sour Orange Curry of Atlantic Char. View venue details...

(Photos from left: Mace by Scott Gordon Bleicher; PHD Terrace by Edward Menashy; Cherry Point courtesy of Cherry Point)


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