High Water

Endereço: 23 Stoke Newington Road, London, Greater London, N16 8BJ, United Kingdom
Tel: +44 (0)20 7241 1984
website: View bar's website
Horário: Mon-Thurs 6pm-12:30am; Fri-Sat 6pm-1:30am; Sun 6pm-12:30am
Para entrar: Entrada livre
Estilo: Bar de coquetéis
Recomendado para: Coquetéis
Faixa de preços: Mediano
Comida: Não serve comida
Fundação: 2014
Proprietário: Durham Atkinson, Bobby Hiddleston, Maria Johansson

Imagens por: diffordsguide.com

Avaliação Escrito por Jane Ryan on 2014-11-23

Taking over the space of Bar 23 on Stoke Newington Road, High Water threw open its doors at the end of summer 2014. Briefly operating out of the old venue the team then shut up shop for several weeks, transforming the Dalston site into a classic-styled cocktail bar.

As the first of its kind to the area, High Water has drawn the London bar scene even further north and, thanks to its location, is very much a local's spot with a chilled ambience. Owned by Durham Atkinson, of Hops & Glory, Bobby Hiddleston, previously of The Dead Rabbit in New York, Maria Johansson, formerly of Milk & Honey, London and Barbarossa Inan of Hawksmoor, the bar is in very capable hands.

With a clear vision, this talented team have created a bar with nuances of a New York venue in one of London's trendiest areas. Inside the overbearing amount wood from the old site has been paired back and the exposed brick work takes centre stage. A small corner work station has been replaced with a stunning blue-tiled bar which comes much further out into the room, allowing guests to perch on wooden stools and chat to the team, and the back area has been transformed into a private hideaway.

Drinks come expertly made, not that we'd expect anything else from these bartenders, and the menu is a combination of classics and twists.

High Water grows busier each time we pay a visit, a sign that the locals are quickly discovering this new style of drinking from the usual rowdy bars along the street. Perfect service, a stunning transformed bar and tasty cocktails.

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