When modern
bar owners reference the past, it’s usually to evoke an era of tippling more civilized and fanciful than our own. Not so at this highly anticipated rough-and-tumble saloon (opening December 21st) from acclaimed barman Sean Muldoon, who ran Belfast’s award-winning bar at the Merchant Hotel. More scalawag haunt than speakeasy, the spot takes its name from the dead rabbits that 19th-century New York gangs would pin onto sticks to intimidate enemies. Down a slug of Irish
whiskey with a side of craft brew on the first floor, outfitted with a mural of the Civil War’s hard-drinking 69th Regiment. At the
cocktail parlor upstairs, sample from a list of 72 libations inspired by the creations of America’s father of mixology, Jerry Thomas. The Red Cup is a brilliantly ruby cobbler—a type of fruity drink popular in Thomas’s day—composed of calvados, port wine, cucumber and red currant. The menu of small plates tends toward heavy English fare: Scotch eggs, Welsh rarebit, steak-and-stout potpie. In the fashion of Emerald Isle pubs with shops attached, a tiny grocery offers homemade pickles, vinegars and jams to purchase on your way out.
30 Water St at Broad St (no phone yet)