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"A pioneering molecular-mixology bar from Tony Conigliaro that still feels illicit and grown-up rather than gimmicky; signature cocktails include a Prairie Oyster reimagined with a spherified tomato-juice “yolk” in a ceramic shell bathed in horseradish vodka, oloroso sherry, pepper sauce, celery salt and oyster leaf, while the menu of Pine Kirs and plates like jamón ibérico complement the discreet, slightly illicit vibe that has endured since 2009." - James Hansen