. "1"^^ . "5"^^ . "Been meaning to get here for a long time and now I feel really very dumb for not making it earlier. Two minor gripes: \n\n1) No food service. I don't care that much because I like having a place committed to doing a single thing at a high level, but I imagine it would make it tough to stick around for hours putting down cocktails and then have to find a way home. Even a charcuterie & cheese board would go a long way, but then they'd need more staff since these drinks are not of the \"free-pour-then-blast-of-soda-gun\" variety. \n\n2) It's won't win Design of the Year awards. This wasn't a million dollar renovation. It's not Versailles. It feels sort of like a house in declining condition that just happens to have a bar stocked with rare whiskey and even rarer bitters. I also don't love the location (but really mostly because I don't live there). \n\nBut so what? They give a damn about technique. Juice is as fresh as it gets. Nice glassware. They respect garnishes. They take risks on recipes and actually pull them off. The truth is that more often than not a drink with a lenghty ingredient list is probably going to be terrible. Wasn't the case here. The One for Angus was a striking negroni variation with black pepper. That aggresive but balanced note of savoriness is simply not something that most places can pull off and have it be palatable. Ditto the cayenne and ginger in the Autumn's Ghost. And if you are in the mood for a classic they aren't about to make a mess of those either. Oh and they don't price gouge. \n\nOn top of all that the beer list is impeccable. Rare DFH stuff, choice seasonal picks and simply way more draft lines than a cocktail bar needs. I'm not seeing a downside here and I hope this place is a raging hit."^^ . "2013-12-18T00:00:00"^^ . "6"^^ . . . "1"^^ .