Worldwide icon-chevron-right North America icon-chevron-right United States icon-chevron-right New York State icon-chevron-right New York icon-chevron-right Grand Army

Grand Army

Bars, Cocktail bars Boerum Hill
4 out of 5 stars
4 out of 5 stars
(6user reviews)
 (Filip Wolak)
Filip WolakThe Surfliner at Grand Army
 (Filip Wolak)
Filip WolakArrowhead LTD at Grand Army
 (Filip Wolak)
Filip WolakBoquerones, ricotta and smoked-shrimp toasts at Grand Army
 (Filip Wolak)
Filip WolakGrand Army
 (Filip Wolak)
Filip WolakGrand Army
 (Filip Wolak)
Filip WolakGrand Army

At first glance, this Boerum Hill cocktail bar doesn’t look particularly lofty—through shaggy red Chilean-print curtains, you’ll find a curved wood bar, whitewashed brick walls and unfinished wood floors, with blue-painted stools adding small pops of color—but the talent behind the joint damn sure is. The all-star owners include Mile End’s smoked-meat savant Noah Bernamoff, Rucola’s Julian Brizzi, Prime Meats barman Damon Boelte and notable food photographer Daniel Krieger. Despite such heavy-hitting clout, the watering hole operates with a low-key, neighborly ease, though with microgreen toasts and coupe-glass quaffs instead of burgers and beers.

ORDER THIS: Boelte’s potent cocktails ($13) are inspired by old American railroad lines, like the Kansas City Southern, a smooth blend of bourbon mellowed by sweet turbinado syrup and mint sprigs, served in a silver mug over heaps of crushed ice. The orange-flower water, grapefruit and lime juices make the Trans-Siberian go down as easily as lemonade on a hot day, but the vodka and Aperol add a sneak-up booziness at the finish.

GOOD FOR: Your next cocktail-bar Instagram session. Boelte’s as quick to grab a flashlight—literally —to help you take a better iPhone photo as he is with a drink suggestion or ingredient primer. And the bar is full of picture-ready curiosities, from the Technicolor prints on the walls to the twee mignonette-filled eye droppers (salty ponzu, fiery jerk) that accompany the impressive selection of shucked-to-order oysters. Those eye-catching details are unsurprising, with lensman Krieger on board.

THE CLINCHER: Along with those beautiful bivalves, wd~50 alum Jon Bignelli turns out snacks that, though devoid of Dufresne-esque foams and beads, definitely show off those highbrow roots. Raw-bar items ($8 Santa Barbara uni, $9 Spanish cured mackerel) are joined by an economical spread of “fancy” toasts ($5 each), crowned with stuff like smoky, meaty boquerones with zingy salsa verde, and creamy shrimp mousse with pickled ramps and zucchini. It’s the soft spot between relaxed and refined, just like Grand Army itself.

By: Ariel Kanter


Venue name: Grand Army
Address: 336 State St
Cross street: at Hoyt St
Opening hours: Mon–Wed, Sun 5pm–1am; Thu–Sat 5pm–2am
Transport: Subway: A, C, G to Hoyt–Schermerhorn
Price: Average cocktail: $13. AmEx, MC, V.
Do you own this business?
Static map showing venue location

Average User Rating

4.2 / 5

Rating Breakdown

  • 5 star:4
  • 4 star:1
  • 3 star:0
  • 2 star:0
  • 1 star:1
1 person listening

I came to this bar with a friend for happy hour after hearing good things. The drinks were absolutely delicious and the sauce they had to go on the oysters was mind blowing (little droppers of different types of sauces). The bartender was really nice and attentive and since my friend isn't keen on cocktails, tried to find the perfect combination for her. My only qualm would be that only beer and wine have happy hour, none of the cocktails do. I get cocktails and happy hour are not one in the same but maybe one signature cocktail or a few dollars off would bring me back here more often. I loved the ambiance and the setup so I wouldn't say that the prices would prevent somewhat frequent visits.

Steamed mussels are microscopic!

If this place didn't highlight seafood so much I wouldn't have bothered to write a review but..C'mon. Are you serious?! The oyster fork was too big! Sure, they'll give you 25 mussels but I couldn't even fight with them all and didn't get through half of them before I gave up. I'd rather 10 nice sized mussels that I can enjoy.

When I asked the server over I told him they were way too small to navigate. I asked him (Ethiopian-looking dude) has anyone else ever commented on the size of the mussels? He said, "nope." That's gotta be a lie. It HAS to be.

He wouldn't do anything to make my experience there a bit more pleasurable. He was utterly inflexible. I ordered it and I had to pay for it. That sucks.

Warm and cozy vibes, great cocktails, dollar oysters.... The perfect addition to Boerum Hill, and the perfect combo of supercool and laid-back. Plus, a fireplace in winter! Love it.