Hell's Kitchen hops-heads should appreciate this English-inflected gastropub, where craft beers—Coney Island, Delirium, Old Speckled Hen—flow from 12 taps. The casual, 120-seat space employs the well-worn old-timey aesthetic, with walls covered in antique book pages and a remake of a British telephone booth in the back. Bar snacks include liver pâté, pickled sardines and deviled eggs pickled in beet juice, while a heartier menu, featuring plates like braised short-rib ravioli, fish-and-chips and a cast-iron rib eye, is available in a rear dining room.
Inspired by the combination of old and new architecture in Hell’s Kitchen, Mandy Oser has stocked this wine bar’s 80-strong international list with a combination of established classics and less common selections from up-and-coming producers. The design, too, mixes past and present, with a look that includes a wine wall modeled after the neighborhood’s iconic fire escapes. A small menu from chef Amorette Casaus (El Quinto Pino), meanwhile, includes a house-cured duck banh mi and cheese and charcuterie plates.
This Hell's Kitchen watering hole packs a lot of glittery, pseudo-Victorian personality into a small space. Patrons can sip cocktails off the backs of sexy centaur mannequins, or park at the bar while bopping their heads to tunes from various DJs during weekly theme nights.
Hell’s Kitchen has long been a dead zone for civilized bars, but this sunny paean to American microbrews is an oasis. There are 20 beers on tap and two cask ales artfully listed on signboards according to provenance and potency. The thoughtful selections include Dogfish Head’s peachy Festina Pêche Berliner Weisse and Victory’s Bags Packed Porter, a toasty treat rich with coffee and chocolate. The low prices (all 14-ounce servings cost $5) and expert curation suggest that the ’hood’s notorious bar drought may finally be easing.
City folk can party honky-tonk-style at this country-western gay bar. The 74-seat spot is outfitted to look like a Wild West bordello, complete with red velvet drapes, antler sconces and rococo wallpaper. Throw back a shot and wrangle yourself a mate, or chow down on hearty grub like Texas red chili or Angus beef burgers. Don't miss the entertainment—performances by bartenders dancing in cowboy boots add to the raucous vibe.
From after-work drinks to killing time around Times Square, this subterranean surf shack is a solid card to play when faced with all manner of midtown conundrums. Though there’s kitsch aplenty, including colorful bathing suits strung up on the walls, the under-the-radar drinkery has its bona fides in order: Classic surf bands warble over the speakers, six wave-bashing flicks (including Endless Summer) play on loop, and friendly barkeeps serve the type of dangerously drinkable quaffs you’d expect at an oceanside watering hole. Sample a bright array of rhum arrangé (house-infused rums), or cool off with the “frozen Corona”—a grown-up slushie with beer, vodka, triple sec and lime.
Visit South Africa via Hell’s Kitchen at this urban-rustic wine bar (the name’s pronounced “shai shai”). High wood-beam ceilings held aloft by thick cypress-tree logs shelter a bustling pre- and posttheater crowd. Pick from about 100 South African wines served in beakerlike carafes (we like the Tumara Malbec with notes of vanilla), and explore a menu that ranges from the familiar (oysters) to the outré (ostrich tartare).
Jack the Horse Tavern
Sitting on a leafy corner off Brooklyn Bridge Park, Jack the Horse Tavern is the embodiment of Brooklyn Heights chic: cool and picturesque with vintage flair. The brainchild of husband-wife duo chef Tim Oltmans (Tabla) and Micki Schubert, the restaurant touts airy storefront windows that peek onto a charming colonial streetscape of brick homes and shuttered windows while inside, a soft jazz soundtrack bids diners to ease into their surroundings and stay awhile. Upgraded pub grub rules the day at this refreshed take on a local tavern, with flourishes highlighting the natural elegance of seasonal produce. The farm fresh beet salad ($10) is a harmonious symphony of red, golden and candy cane beets accented with goat cheese and a bitter hum from spindly twirls of cress. On the more indulgent side, a unique take on macaroni and cheese ($9) serves corkscrew cavatappi in a smoldering smoked gouda sauce. On the entrees front, a well-charred flatiron steak ($29) is another fine example of the restaurant's upgrade of classic fare. The accompanying dollop of tarragon-flecked béarnaise is a classic bistro pairing for steak, while the prototypical steakhouse side of creamed spinach is surprisingly light here, barely kissed by a drape of melted butter. Crunchy flakes of sea salt give the dish a tactile quality that makes the meal a fully sensory experience. A side order of garlic-chive potato puree ($6) is perfectly silken with a green garlic flavor that evokes the verdant scents of a ne
Venue says: “Don’t miss the knock-out happy hour from 5:30 until 7:00 every day. Chef’s select oysters for $1, Old Fashioneds, Mac & Cheese, beer & wine.”