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Monkey Bar alum Jason Walsh is behind the stick at this small-plates-and-cocktails den in midtown, equipped with a square wood bar, black-leather banquettes and a projector for screening black-and-white movies. Find updated quaffs like a Thyme and Tonic (thyme-infused Oxley and London Dry tonic) or a Smoked Sidecar (Lapsang souchong–infused cognac, Cointreau, lemon juice), as well as classics like a mai thai, chilled with ice from a vintage, hand-cranked grinder. Balance the booze with Asian bar bites from chef Anunya "Kwan" Clarke (Añejo Tequileria), including pork dumplings and Thai chicken wings.