We Say...
The most anticipated bar opening in New York in recent years, The Dead Rabbit is headed up Sean Muldoon and Jack McGarry, the duo who previously made Belfast's Merchant Hotel Bar one of the most awarded bars in the world. Their new bar's identity is inspired by another Irish immigrant, John Morrissey, a bare-knuckle fighter who led the Dead Rabbit gang in the mid 1800s in this area of New York.
Set in a four storey early 19th century redbrick building with exposed beams and vintage prints adorning the walls. The ground-floor Taproom offers craft beers, bottled punch and a large whiskey selection. Upstairs The Parlor focuses on cocktails presented in an impressive bound menu come book loosely based on Herbert Asbury's 1928 reprint of Jerry Thomas's Bartenders Guide. Listing 72 drinks by the nineteenth century's most celebrated bartenders, each painstakingly researched to ensure historical accuracy, these are presented under headings such as 'Bishops', 'Sours and Fizzes' and 'Sling and Toddies' following by the tale of Manna-hatta. Sustenance is offered as a daily lunch in The Taproom and small plates in The Parlor.
There's an O.C.D.-like attention to detail at The Dead Rabbit.
last reviewed: 13/03/2013
