"The Tusk Bar serves smart remixes of cocktails you already know: There’s a play on a Bloody Mary made with soy and Clamato and a martini mixed with shallot vinegar. The food menu comes from the team behind Wildair and includes a shrimp cocktail, chickpea fritters with Thai basil aioli, and a passionfruit pavlova. The bar is part of a trio of projects at the Evelyn Hotel, with a restaurant and cafe to come. It’s quiet here, making it good for meetings, gossiping, or both." - Eater Staff
Eric Medsker/the Tusk Bar
