Seed Library

Ryan Chetiyawardana, a.k.a. Mr. Lyan, is a bit of a legend in the bartending world, winning multitudes of awards for his approach to the no-waste cocktail movement (his former bar in London didn't even use ice) and even praise for his hot take on microwaved Manhattans. He made his stateside debut in D.C. some years ago and, last fall, expanded with a second location of his London bar in midtown Manhattan, where word of Mr. Lyan's koji-fermented and snail-brine tipples is spreading fast. 

NY's Seed Library is nearly identical to its London counterpart, down to the name and hotel location—this time inside the basement of the Hotel Park Ave. The interior damn near mirrors the incredibly swanky 1960s lounge stylings of its former, with rust colored corners and a soundtrack supplied by vinyl. But New Yorkers have embraced it all the same, as signatures include a highly drinkable, unfiltered martini that leans on the humble potato for a sweet, almost coconutty-like finish, and an incredibly fun update on a whiskey sour known as the koji hardshake with savory miso that drinks smooth with the addition of cream, sugar and an egg white. The toasted marshmallow that sticks right out of the glass adds a waft of sweetness with each sip.

It is easy to get cerebral here, with willing bartenders who are more than ready to share how enzymes from a sheep's pancreas factor into the grape-forward shepherd's delight cocktail, or why a touch of snail was the needed balance for a blackberry and lemonade drink (though it is a bit hard to discern). Lean on their suggestions and work your way through one of New York's most experimental bars of the year.