New bars

A roundup of recently opened bars.

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Teqa
Tequila and tacos are the focus of this Mexican cantina in Murray Hill. The 76-seat restaurant pays homage to its liquid muse with a chandelier crafted from 40 tequila bottles. Find more than 100 tequila selections, plus a bar menu from John Lermayer. The latter list includes classics like the margarita and signature concoctions, such as the Red Pepper Daisy (blanco tequila, red bell pepper, agave nectar, lime, soda) and the Voodoo Child (reposado tequila, vanilla, maple syrup, pineapple, lemon). Offset the booze with gussied-up tacos, like one stuffed with short ribs, vegetable slaw, jalapeo and cotija cheese. 443 Third Ave between 30th and 31st Sts (212-213-3223, teqanyc.com)

Bierhaus
Stationed a few blocks from Grand Central, this raucous second-story beer hall channels Munich's historic (and highly commercialized) Hofbruhaus. The suds all come from that famed German brewery, long communal tables make up the bulk of the seating, and dirndl-sporting waitresses weave through the throngs balancing sloshing steins and comically oversize platters of plump sausages and doughy pretzels. It adds up to a good approximation of the real Oktoberfest experience—touristy, loud and pretty damn fun. The tangible absurdity of the place breeds a when-in-Rome conviviality, fueled by live sing-along polka tunes (Wednesday through Friday) and the sound of heavy glassware bashing against the table. Fair warning: It's hard not to keep eating and drinking long past the point when your stomach has flown the white flag. 712 Third Avenue between 44th and 45th Sts (212-867-2337, bierhausnyc.com)

Paramount Bar
This sultry hotel bar channels old-school glamour with red velvet banquettes, crystal chandeliers and gold-speckled, Italian-glass pendant lights. Choose from classic cocktails or house specialties such as the Disco Punch, made with two kinds of rum, pineapple juice, orange juice and berries. On the weekends, a rotating lineup of female DJs take over the decks. The Paramount Hotel, 235 W 46th St between Broadway and Eighth Ave (212- 827-4134, paramountbarnyc.com)

West End Bar and Grill
Chef Jim Hanley, formerly a line cook at Jean Georges, turns out fancy bar snacks at this Hell's Kitchen gastropub. Expect dishes like lobster and steak tacos, braised-short-rib spring rolls and a house burger made with a proprietary Pat LaFrieda beef blend. The beer menu, meanwhile, offers a mix of commercial and craft suds, from Coors Light to Ommegang, while cocktails range from updated classics to fruity concoctions. The 86-seat space is outfitted with a long mahogany bar, antique French mirrors and a coffered wood ceiling. 813 Eighth Ave at 49th St (212-707-8986, westendnyc.com)

Lantern's Keep
At this boutique hotel bar, barkeep Meaghan Dorman (Raines Law Room) conjures the European cocktail scene of the 1920s and 1930s, when temperance drove American bartenders abroad. The intimate, candlelit salon features marble tables, pale-blue velvet chairs and Impressionist-style paintings of ballerinas. Expect classic cocktails like the Poet's Dream, a mix of gin, dry vermouth, Benedictine and orange bitters, and the Maison Charles, which combines muddled mint with lime juice and white rum. To eat, you'll find small plates—such as panfried chicken-liver crostini with sherry-braised onions, and seared sea scallop with porcini and foie-gras butter—dispatched from the hotel's Triomphe kitchen. The Iroquois New York, 49 W 44th St between Fifth and Sixth Aves (212-453-4287)

Industry Bar
This sultry, cozy bar—with a small stage, DJ booth, pool table and couches for lounging—is the newest venture from Bob Pontarelli and Stephen Heighton, the men behind Barracuda and Elmo Restaurant. 355 W 52nd St between Eighth and Ninth Aves (646-476-2747, industry-bar.com)

Jones Wood Foundry
The more refined side of British booze culture is reflected at this UES gastropub, helmed by veterans of Orsay and Raines Law Room. English brews like Fuller's London Pride share tap space with Belgian suds (Duvel Green) and a proprietary lager made by Red Hook's Sixpoint Craft Ales. Wine drinkers can explore a number of vino-based cocktails from Raines Law Room mixologist Meaghan Dorman, including the First Bloom (sauvignon blanc, elderflower cordial, lemon, club soda) and the La Vie En Rose (dry vermouth, grenadine, lime, club soda). Retire to the main dining room—featuring a wraparound button-tufted banquette, caged Edison lightbulbs and dozens of volumes of Shakespeare—for a full menu of soups, savory pies (steak and kidney, rosemary lamb) and mains, including bangers and mash. Soon the dressed-up tavern will offer afternoon tea service—complete with scones, seasonal jam and clotted cream. 401 E 76th St between First and York Aves (212-249-2700, joneswoodfoundry.com)

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