DEAD RABBIT

Referencing the street gangs of old New York with its name, Dead Rabbit is what we imagine a bar would have felt like in the Victorian Era, except for the patrons in slim-fit jeans and beanies while the others rock skinny ties and fedoras. Dead Rabbit topped the “Best Of” lists from Forbes, NY magazine, Eater, and Zagat across categories not solely reserved for the brew-loving crowd. The Tap Room on the first level evokes the atmosphere of an old Irish pub, while the Parlor Room upstairs is the more sophisticated, table service sister. Head bartender Jack McGarry (of London’s Milk & Honey) researched and read about cocktails from the 1850s for a year before ever picking up a shaker. The result is an extensive list of drinks that not only taste delicious but tell a story, too. A food menu is available, but you’ll be too busy journeying through the city’s cocktail history at the bar to notice.