The Bar Room
We’ve all had that dream: the one where we’re the doyen of a glamorous, perhaps historic home; one that’s festooned with books and framed art on the walls, and well-trodden oriental rugs underfoot, threadbare from generations trudging over it with a pre-dinner cocktail in hand (one that appears without direct request, made by an accommodating, almost mind-reading butler). The Bar Room at The Beekman conjures just that atmosphere. And adds in plenty of velvet upholstery for good measure.
While the drinks aren’t butler-made, they are bartender-made, and they’re very good. Cocktail-wise, there’s a list of concoctions named after famous phrenologists; a kind of cabinet of cocktail curiosities, if you will. The Orson Squire Fowler (Bombay Sapphire gin, aged rum, orange Curaçao, lemon, bitters and Carpano Antica) is particularly tasty. But that’s just the tip of the beverage iceberg at the Bar Room. You could spend a good few generations sampling your way through the list of Scotch and Cognac, aperitifs and digestifs, Japanese and American whiskey, brandy, beer and sherry. And that’s just naming a few things. It’s a vast and very tempting drinks list in its scope and quality.
It’s the kind of bar that encourages lounging – in the most elegant way. You want to embody a kind of Gatsby-esque loafing and luxuriating under The Beekman’s the nine-storey Victorian atrium (the space that Bar Room calls home). To help that along, there’s sustenance. Guests can indulge in spicy fried rabbit with fennel and lemon, or sole goujons with tomato vinaigrette if they’re in the mood for savoury bites. Apple tart tatin or crème
brûlée for sweet cravings. Once you’ve found a comfy spot, there’s really no reason to leave.