Beyond a pink neon sign that flickers ‘Psychic’, you’ll find a bar that will take you back to the Prohibition days of the US. Choose to have your fortune read or squeeze through the mingling crowd to the back of Employee’s Only for a table – like the original New York cocktail institution of the same name, this local off-shoot is a favourite among F&B folks to gather and unwind.
‘Authenticity’ is this watering hole’s calling card. Steve Schneider, a veteran with 13 years of experience and multiple accolades under his belt, is tasked with educating the bar team on the techniques Employees Only is famed for. The free-pouring style of crafting a tipple, for example, is one of the things fresh hires learn when they start as apprentices. And tucked at the back is the kitchen that issues out a Modern American menu – think hand-chopped steak tartare ($27) and bone marrow poppers ($15).
Read our interview with the guys behind Employees Only.