Tag Archives: American

The New Black: NOIR NYC exudes a 1930s supper club vibe with modern touches

28 Jul

NOIR, the upscale restaurant and nightclub that opened in the old Nikki Beach space in June, hearkens back to its early 20th-century origins, first as an opera house and later as a speakeasy. The design attempts to recreate the old-school glamour of Sinatra’s hey day with tile flooring, marble staircase, dark wood banisters and leather banquettes. The elegant dining room takes up the first floor, while the glitzy lounge area comprises the second story.

The bar program features $220-to-$300 punch bowls that contain 20 servings and a premium spirits cart offering top-shelf Cognac and whiskies, including Scotch, which can be pour over a signature Macallan ice sphere.

The drinks menu highlights handcrafted cocktails ($15) developed by award-winning mixologist and beverage director Adam DelGiudice, who previously worked at the Florida Room in Miami’s South Beach. The list features twists on classics and original concoctions, including the Manhattan En Noir, made with rye whiskey, vermouth, Port, Grand Marnier and bitters, and the Five Point Sour, mixing Domaine de Canton ginger liqueur, applejack, lemon juice and a float of red wine. NOIR also offers an extensive wine list.

I started with the Garden Variety, which blends vodka, muddled strawberries and basil, balsamic vinegar, lime juice and white pepper. The cocktail perfectly balances the fresh fruitiness of the strawberries with the acidic tang of the lime juice and vinegar. Plus, the basil and pepper exude herbal and spicy aromas.

I also tried the sweet and floral Lavender Aviation, made with gin, maraschino liqueur, lemon juice and house-made lavender syrup, as well as the tart and refreshing Ghost of Mary Pickford, comprising light rum, lime and pineapple juices, and house-made grenadine.

The cuisine—from Michelin-starred chef Jean-Yves Schillinger—combines American and French elements. Items include salmon and arugula flatbread pizza, Kobe beef sliders, red snapper with Asian sauce, and salmon, tuna and steak tartares, the last of which is topped with raw quail yolk.

NOIR is definitely the place to take a date, meet colleagues for drinks or host an extravagant birthday party in Midtown. Whatever the occasion, it’s sure to impress.

© 2012 Amber Drea and New York Drinkie. Unauthorized use or duplication of images and text without express and written permission is strictly prohibited. Excerpts may be quoted, provided that clear credit is given to Amber Drea and New York Drinkie with links directing to the original content.

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Ahoy, Mateys: A new bar sails into Brooklyn to deliver punch bowls and Belgian brews

9 Feb

On a frigid Friday night in February, my husband and I dared to venture south of Grand Street to a new bar aptly dubbed The Drink on Manhattan Avenue in East Williamsburg. We came in out of the cold and were greeted by a blast of warm, humid air filled with the aroma of hot, cinnamony apple cider. Mismatched furniture, nautical knickknacks lining the off-white walls and the still-standing Christmas tree in the corner added to the homey vibe.

Flea market finds evoked Grandpa’s dusty library.

The well-lit place housed a healthy crowd huddled near the bar and scattered among the five or six tables. Luckily there was an open stool at the end of the counter, and I took a seat. I asked for a cocktail menu, which listed only punch bowls for $43 a pop that contain roughly 10 drinks. The venue does serve one punch by the glass—The Old Gunwhale ($6)—comprising Maker’s Mark Bourbon, fresh grapefruit juice, chamomile tea syrup and spiced cranberry bitters. The mug full of fragrant pink liquid, though iced, warmed my tummy.

The Drink’s hand-crafted cocktails feature fresh juices and herbs, as well as house-made tinctures and syrups. Other punch bowl include the Perfect Storm, mixing Coruba dark Jamaican rum, lime juice, green tea syrup, ginger syrup, Angostura bitters and soda, and the Resolution, blending Juvé y Camps Cava, Pierre Ferrand Cognac, apricot nectar, lemon juice and cinnamon syrup. A few patrons had opted for the super-sized portion, and a lovely fellow named Lee offered me a cup from his punch bowl, which he was sharing with a friend. They’d chosen the Charter, a concoction of Espolón Blanco Tequila, lime juice, ginger syrup, salt tincture, cassis syrup and soda, which was quite tasty—sweet and refreshing and you could barely taste the Tequila. Dangerous!

In addition to the punch bowls, The Drink offers three different Hot Toddies ($7), made with Scotch, orange and clove; Bourbon, lemon and cranberry; or Jameson Irish whiskey and smoked green tea. The delicious odor permeating the room came from the mulled Wassail Cider ($5), featuring apple cider, tart cherry, apricot and either Barbancourt rhum or Bourbon. Of course, The Drink also serves any cocktail upon request. The beer list comprises mostly Belgian labels (each $10 a bottle), such as La Botteresse Brune, a strong brown ale brewed with sage. There is also a variety of German, Australian, Japanese and American beers. The bar was out of Schlenkerla ($9), a smoked light lager from Germany, so my husband chose Full Sail Brewing’s Session Black lager ($5) from Hood River, Oregon. The Drink pours beer on draft as well.

With the quality of the cocktails and the beer selection, it’s not surprising that this place involves Brooklyn heavyweights like Frank Cisneros of Dram lounge, Will Jones of Spuyten Duyvil tavern and Matt Lang of Fette Sau BBQ. I’m not sure what they keep in this barrel, but I bet it’s something good.

© Amber Drea and New York Drinkie, 2011. Unauthorized use and/or duplication of images and text without express and written permission is strictly prohibited. Excerpts may be used, provided that clear credit is given to Amber Drea and New York Drinkie with links directing to the original content.