

3

"A tiny, artful pocket bar with fuchsia lighting and an idiosyncratic soundtrack, serving conceptual, playful cocktails in maximalist glassware; menu highlights include half‑dozen oysters dressed with roasted bay leaf oil and theatrical drinks like one built from Chartreuse, a hogo‑forward Jamaican rum blend, and falernum presented in oversized ceramics. The place skews too‑cool in aesthetic but delivers memorably weird, gleeful cocktails—try the dirty martini made with Paranubes aguardiente, dry vermouth, bay leaf oil, and seawater." - ByJordan Michelman