Adam N.
Yelp
High end craft, low key atmosphere, all-out deliciousness
The Argos Inn has one of the most wondrous cocktail bars I've ever visited - at least as good as the best places I've been to in New York City (and I'm pretty obsessive about food and drink in general). The bar room is warm and inviting -- relatively quiet with really comfortable antique chairs arranged into intimate groupings (I honestly don't know how they get any turnover in the place). The bar itself is this amazing zinc thing with beautiful wooden details. But the real highlight is the cocktails and the people serving them.
Hand-crafted strikes me as a generally ridiculous term for a cocktail, but the drinks at the Argos do actually merit the moniker, both because of the bartenders and because of the drinks themselves. They make their own spectacular collection of fruit and herb extracts, they singed a lemon peel before dropping it into my drink, they choose precisely between probably 10 different amaros for different drinks.
For all of the fanciness and the vast array of options, the bartenders are super approachable and low pressure - they seem to be genuinely focused on helping you figure out what you'd enjoy. That said they are also serious craftspeople who are really into their work. You could see this in watching them make the drinks. I also saw it when they were able to answer my questions, like "How do you make the milk punch clear?" Answer: the milk solids curdle and bind to the tannins in the wine, making it easy to strain the bitterness out along with the solids.
The current seasonal drinks menu this fall/winter was Twin Peaks themed: One night, I had "Fire at the Sawmill," with blackberry over a virtuosic combination of smokiness and fresh cut wood flavors. Another night, I had "Ask the Log," a delicious and unusually fruity gin drink with apricot and bitters that made it hard to pace my drinking. But, pace myself, I did, with home made "shrubs" -sodas made with slightly vinegary combinations of extracts like strawberry-basil, pear-chai, and honeydew-jalapeno - heaven.
To borrow Michelin's phrasing, it's "Worth a journey."