Jungle Bird
Bar · Chelsea ·
Tropical cocktails & Southeast Asian-California fare; live jazz
Tropical cocktails & Southeast Asian-California fare; live jazz
"The second floor of Jungle Bird is the best place in Chelsea to host the kind of cocktail party that says “I’m wearing a $200 white T-shirt to my birthday party!” Like the bottom floor, the upstairs space has a mirror-backed cocktail shelf that gleams behind a marble-top bar. Big windows and wall-to-wall velvet booths complete the scene." - will hartman, bryan kim, neha talreja
"Jungle Bird is the best all-purpose bar in the area. It's a nice-looking place, with leather banquettes and tropical plants spread throughout, but you can show up in shorts and flip-flops if you want. Also, there's an upstairs section with a second bar, so there's plenty of room for groups. If you're planning a birthday hang that includes all of your third-tier acquaintances, bring everyone here, and get some food, like Taiwanese-style fried chicken. Drinks start around $17—which is, unfortunately, very reasonable for the area—and they're made with nerdy ingredients like matcha and chili oil." - bryan kim, matt tervooren
"A lot of summer drinking have elaborate tropical themes, but Jungle Bird is really just a comfortable cocktail bar in Chelsea where some of the taps happen to be shaped like golden peacocks. And—in a neighborhood where it can be hard to find a normal bar—that’s part of what makes this place recommendable. We like to sit on the streetside patio and order rum drinks the color of Skittles. Join us." - Hannah Albertine, Bryan Kim
"A boozy, chill den from the same team that launched the cocktail revolution, offering inspired takes on tropical drinks; the menu was developed through an intensive creative process in which the founder and his partner spent weeks testing and refining cocktails, producing a tightly curated selection the creator describes as a labor of love." - AFAR
"A New York City bar whose beverage director, Krissy Harris, uses chocolate bitters with bitter-chocolate and cinnamon notes to add depth to classics like the old-fashioned and has sought smoky, salty bitters to recreate a smoky, salty old-fashioned profile." - Dominique Pariso
