After shuttering for two weeks in July 2014, Chez Sardine shook its Asian influences to reset with a more playful snack menu and a heavier concentration on cocktails. Chef Mehdi Brunet-Benkritly remains in the kitchen to dispatch elevated bar bites like black-garlic deviled eggs, herbed french fries with maple-mustard aioli and cod fritters with lemon mayo. The mid-20th-century space now has a larger bar run by Wisco alum Brian Bartels, who whips mint soft-serve ice cream into cocoa and cream liqueurs for the Black Pepper Grasshopper.
|Venue name:||Bar Sardine||Contact:|
183 W 10th St
|Cross street:||between W 4th St and Seventh Ave South|
|Opening hours:||Mon, Tue noon–midnight, Wed–Sat noon–2am, Sun noon-midnight|
|Transport:||Subway: 1 to Christopher St–Sheridan Sq|
|Price:||Average cocktail: $13. AmEx, MC, V|