Golden Ratio

A Clinton Hill Bar, Opening Tonight, Turns Food Scraps Into Cocktails | Eater NY

"A Clinton Hill cocktail bar built around produce and restaurant scraps, this 50-seat spot from Redwood Hospitality applies a seasonal-restaurant ethos to drinking with a menu of 32 options—16 with alcohol and 16 without—crafted from greenmarket produce, foraged ingredients, and byproducts from sibling spots. Leftover bread from Laurel Bakery becomes a bread distillate, citrus peels from Place des Fêtes are turned into an aromatic, and a collaboration with nearby Acid Spirits enables quick, small seasonal batches. The Fir cocktail riffs two ways ($21 with alcohol; $16 without): the spirited version distills fresh fir needles into a clear, aromatic base for a martini-style drink with clarified grapefruit, while the zero-proof take simmers the needles into a piney syrup, pairs it with a nonalcoholic distillate made from leftover grapefruit peels, and turns it into a soda. A tight food menu from culinary director Daniel Martignon leans vegetable-forward, with a smoked sunchoke profiterole ($11), crispy hake ($24), and a hasselback potato ($9) already stealing the show on Instagram. Seating spans lounge chairs up front, a six-seat bar, dining tables, an eight-top booth, and a standing communal counter in back; more than half the space is held for walk-ins, with reservations on Resy. The name nods to both the classic 1:1:2 cocktail formula and the Greek phi, a harmony the team is chasing in the glass—without the hush." - Melissa McCart