Booze Bulletin

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NEW OPENINGS

BAR VELO BROOKLYN: Interior Designer, Restaurateur and Brooklyn pioneer, John McCormick, along with NOBU alum, Vannesa Shanks, open their latest project in South Williamsburg nestled under the J/M/Z tracks. The design of the vintage-inspired bar offers a nod to 1930s-era cycling culture with an array of McCormick’s old jerseys, medals, and bikes on display throughout. The Diageo World Class nominee, Simon Crompton, skillfully raises the bar serving seasonal cocktails and elixirs, and the occasional medicinal component, to complement old fashioned favorites, in addition to their selection of biodynamic wine and craft beer on tap to eliminate waste. The food menu is filled with flavorful vegetarian dishes such as Lentil Walnut Pate (with Grilled Baguette and Cornichons) to start and hearty large dishes like Slow Roasted Tomato Fettuccini, and a Black Bean Burger (with Grilled Portobello, Avocado and Garlic Aioli) to follow. The day-into-night concept caters to the bustling borough-dweller offering coffee and light fare in the morning, early evening Happy Hour, and cocktails and food at night. Head there after 9pm on Thursday’s through Saturday’s, order a signature cocktail like the No. 4 (Hot Whiskey, Honey, Lemon,Ginger, Cloves, Candied Clementine), and enjoy the live music. View venue details…

DELILAH: NYC nightlife veteran Mino Habib reawakens the LES with the opening of his edgy restaurant and lounge on Rivington St. Open the large French glass doors and find an oversized communal table and plush banquettes set against exposed brick walls. As nighttime approaches, guests can head to the back bar and let loose by the DJ booth. The menu is filled with tasty Mediterranean-inspired shareable tapas and plates including Filet Mignon & Grilled Chicken Skewers, Spicy Lamb Sliders, and Grilled Octopus Salad. Renowned mixologist Rael Petit (Mulberry Project, Loft 45) created Delilah’s signature cocktails. Guests can sip on classic cocktails or try signatures exclusive to Delilah like the Mile High Club (tequila, Singani, agave, lime juice, yellow pepper, jalapeños, cilantro, and smoked paprika) or The Rivington On Fire (vodka, St. Germain, pomegranate, lime juice, agave-thyme syrup and burned chartreuse).  Large format cocktail punch bowls are also available for sharing.  View venue details…

MAXWELL’S CHOPHOUSE: Last night, Manhattan’s vibrant Nomad neighborhood welcomed the latest reincarnation of Maxwell’s Chophouse. Known as Boca Raton, FL’s first steakhouse, NYC’s new 126-seat dining destination showcases on-premise dry-aged USDA Prime beef and an outstanding wine list in a sophisticated old world club atmosphere. Mother-daughter team Babette Haddad and Melissa Haddad Malaga reprise their roles as the owners/operators, while Stratos Georgeadakis, formerly of the acclaimed Quality Meats, helms the kitchen.  The menu represents a classic New York steakhouse along with some intriguing distinguishing offerings that set it apart from the steakhouse pack.  Each of the menu’s meats – from Double Cut Lamb Chops to Whole Roasted Organic Chicken – can adopt a surf-and-turf persona by partnering with Lobster Tail, Crab Meat or Garlic Shrimp. The dramatic and ornamental space evokes the grand European tradition of restaurant décor with a color palette of black, crème and gold. The restaurant also houses a Wine Room with an impressive display of Maxwell’s 500+ vintage bottles; many sourced from the Haddad family’s private world class cellar.  Need a place to meet and mingle? The expansive bar boasts it’s own dedicated entrance where guests are invited to gather over an expertly crafted cocktail. View venue details…


IN OTHER BOOZE NEWS...

BRUNCH at DA TOMMY OSTERIA: The city’s newest Italian accented bottomless brunch debuts in the West Village.  The new brunch menu serves up popular all-American weekend favorites with an Italian-influence like Bistecca Uovo (aka steak and eggs) Frittata di Verdure (spinach and mushroom), and Pizza Carbonara (egg, bacon and cheese). However, the brunch’s showstopper is the Spaghetti Carbonara, made with the restaurant’s house made classic Roman pasta stirred tableside by Tommy into a 40-pound wheel of Parmesan to coat it with cheese and then tossed with eggs, cream and bacon.  YUM! Additionally, for $20 diners can take advantage of the bottomless cocktail option that includes two of Italian origin (a Negroni and Aperol Spritz made with Franciacorta), as well as the conventional Bloody Mary, and Mimosa. Brunch is served every Saturday and Sunday from 11am to 3pm. View venue details…

(Photos from left: Bar at Bar Velo Brooklyn; Mile High Club cocktail at Delilah; Maxwell's Chophouse interior)


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