Restaurant Review: New York, New York

BlackTail


Like The Dead Rabbit Grocery and Grog, which takes its name from the Irish gang that terrorized Lower Manhattan in the mid-1800s, the newest place from Jack McGarry and Sean Muldoon commemorates another piece of NYC history. BlackTail transports you back to Prohibition, when planes adorned with black tailfins—full of thirsty Americans en route to Cuba—flew directly over Pier A Harbor House. The bar, on the second floor of Pier A, offers a hardbound book of drinks, organized by style and glassware: highball, punch, sour, old-fashioned, cocktail. A Cuban classic, the daiquiri will welcome you in the form of a frozen amuse. Munch on a Cubano sandwich stuffed with confit rabbit leg, roasted pork shoulder, rosemary ham, Swiss tomme and dill pickles, or snack on the crispy fried plantain and yucca chips. But don’t miss the Rum & Cola, spiked with Italian amaro and a glug of Champagne.

Check out one of BlackTail‘s cocktails by Jesse Vida, the Alexander.

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