"Slipping into a booth at this hotel hideout is like slipping back in time; one encounter with the table side cocktail service proves it. Many diners spring for some of the house favorites (think quail egg-topped beef tartare with gouda or prime bone-in ribeye), but start with a round of martinis. Drinkers can fashion the classics here, but most opt for the signature version du jour: the “Nice New Outfit,” with London dry gin, dry and blanco vermouth, verjus, kummel, and celery bitters." - Nicole Schnitzler
