"This subterranean cocktail bar is a dimly lit respite from the city above, with an exceptional international whisky list, award-winning bartenders, and a stronger culinary program than it really needs to have. At cozy, candle-lit tables or at the marble bar, visitors sip Penicillins and Scotch-spiked daiquiris while awaiting soft-shell crab sandwiches and granita-topped oysters. Meals here should start with an order of fried brie sticks, rolled in pumpernickel crumbs; from there, it’s crucial to opt for the pasta on offer, whether it’s a pappardelle with seaweed butter and candied duck or a rigatoni with ‘nduja and kombu pomodoro." - Carrie Uffindell, Eater Staff
Jordan Hughes
