Try bartender Natasha David’s Absinthe Colada, a gutsy piña colada spin. It’s one of our #100best dishes and drinks of 2011. En savoir plus .
Try the sherry cobbler. Bar mgr Dan Greenbaum adds raspberries muddled w/ a wedge of lemon & a splash of simple syrup to Lustau Dry Amontillado sherry. It’s one of our #100best dishes & drinks of 2011 En savoir plus .
This bar specializes in pulques (made from fermented agave sap) and has a full menu with goodness like stuffed masa pockets known as Gorditas de Requeson O Papa Con Chorizo. En savoir plus .
The Queens Park Swizzle (aged rum, bitters, mint) here is one of our favorite cocktails of the year. Featured in Where to Eat 2011! En savoir plus .
Jason Mendenhall, the bar's mixologist, makes his own bitters, preserves and cola—try the San Fran Sprout, made with his soda and fernet-branca, an Italian liqueur. En savoir plus .
A standout cocktail is the Great Jones, a blend of Famous Grouse Scotch, Fee's Black Walnut Bitters and maple syrup served neat. En savoir plus .