From the owners of Raines Law Room in the Flatiron District comes Dear Irving, a cocktail bar with an old-fashioned sensibility. Walk through the 1950s room with its mid-century furniture and view of the street, and push past the beaded curtains of the Roaring ’20s room to get to the Abe Lincoln room. That’s where the best seats in the house are, high-backed leather bar stools with access to the affable bartenders. The Screaming Viking is an unexpectedly soothing concoction of aquavit, Palo Cortado, Cherry Heering and ginger; the Radio Nowhere is an applejack Negroni with Byrrh instead of vermouth. The small plates fulfill all the requirements of great bar food—fatty, salty treats like crispy, thick pork belly slices with pastrami spice—dishes that ask for one more drink to wash them down.
Cocktail Bar Info
Dear Irving’s Rebel Isle
- ½ oz lime juice
- ½ oz Orgeat
- ¾ oz Campari
- 1 oz pineapple juice
- 1½ oz El Dorado 8 Year Rum
- freshly grated nutmeg
- pineapple leaf
- Combine all ingredients in a shaker. Briefly shake with ice.
- Strain into a tall glass, top with pebbled ice.
- arnish with freshly grated nutmeg and a pineapple leaf.
Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.
This story appears in the print issue of April 2015.
Like what you read? Subscribe today.