These see-and-be-scene hotspots combine the best eats, drinks and digs.
I'm glad brothers Michael and Pat teamed up. Michael's exotic, extra-creative touch (aka Blackbird) and Pat's straightforward cooking (aka Signature Room) make a great pair. With cocktails. Try the semi-strange but delicious pickle tots with thin strips of chicken bresaola and pink yogurt or the sepia noodles made from cuttlefish. Pork belly doesn't suck either.
Make a week night reso for 4 or more, or grab a seat early at the bar for cocktails and apps. Loved the homemade ricotta and pastas, 600-day prosciutto, veal chop and nice wine pairings.
Chef-crafted cocktails, crusty pizzas made with house-milled flour and farmer's market-driven share plates in a gorgeous, airy setting
The scene is nuts here, but at least it's lively. Chef Poli's a top chef - standouts are pork belly bocadillos (little brioche bundles of Joy), Greg's meatballs (to share) and creamy filled, piping hot croquettes. Wash it down with the spicy/not too sweet Turista kegged cocktail.
Come for happy hour at the bar for creative cocktails and snacks like olives, bacon-wrapped shrimp, fois, and whole wheat flatbreads.
Long lines on weekends so come early for dinner and stay a while for pre-Prohibition cocktails and small bites - scallop/shortrib, squash blossom, etc. Movie night Sunday coming soon!
Love the cocktails (sazeracs and plain old martinis especially), cauliflower, goat pizza, homemade bread and butter. I don't love the crowds - so I come extra early, extra late, on random days, or I hover and grab seats at the bar. And then don't leave.
Upstairs - a 1920s-era French saloon meets classic Chicago steakhouse with oysters, dry-aged chops, tartare and more. Also great for martini business dinners a la Mad Men. Downstairs, a quieter, secret lounge with cozy chairs, more accessible bar, great sazeracs.