The Feed first look: Booker and Dax

  • Photograph: Lizz Kuehl

    Dave Arnold at Booker and Dax

  • Photograph: Lizz Kuehl

    French Colombian at Booker and Dax

  • Photograph: Lizz Kuehl

    Liquid nitrogen at Booker and Dax

  • Photograph: Lizz Kuehl

    Lady of the Night at Booker and Dax

  • Photograph: Lizz Kuehl

    Lady of the Night at Booker and Dax

  • Photograph: Lizz Kuehl

    Bottled Manhattan at Booker and Dax

  • Photograph: Lizz Kuehl

    Bottled Manhattan at Booker and Dax

Photograph: Lizz Kuehl

Dave Arnold at Booker and Dax

The far-out experiments of the wizardly Dave Arnold, French Culinary Institute's director of culinary technology, have long informed the work of boundary-pushing bartenders and chefs like Don Lee and Wylie Dufresne. Now, Arnold and David Chang give his boozy tinkerings a room of their own with Booker and Dax. The tech-forward cocktail joint, housed in the former Momofuku Milk Bar space next to Ssm Bar, opened last night. Here, glasses are chilled with a pour of liquid nitrogen and winter warmers are scorched with a Red Hot Poker, a rod with a built-in 1,500-degree heater created by Arnold himself. Sip one of those hot concoctions, like the Friend of the Devil (Campari, sweet vermouth, rye, Pernod, bitters) or French Colombian (Pernod, lemon juice, brown sugar, cinnamon). Arnold will also focus on new techniques for creating fizzy drinks, like the Gin and Juice, made with Tanqueray gin and grapefruit juice that is clarified (a process that removes the solids) in a centrifuge and then carbonated with Carbonator Cap System or Arnold's CO2-pressurized cocktail shaker. The spot, named after Arnold's two sons, was born out of a partnership with Chang to launch a culinary equipment company under the same name, and will feature Momo-style snacks, like the signature pork buns, Cheeto-like ham puffs and (coming soon) french fries. 207 Second Ave at 13th St (entrance on 13th St) (212-254-3500)