The Dead Rabbit
At The Dead Rabbit, an old New York vibe mingles with the Irish-American bar tradition, resulting in an upscale, rustic bar for the cocktail-swilling retro-hip.
The Parlor, located upstairs in the 185-year-old building, has a speciality drink menu created by award-winning bar manager Jack McGarry; it consists of 72 superb cocktails that come in antique, porcelain cups, inspired by historical recipes from the 19th century. Try a sophisticated Whiskey Daisy A La Fouquet, inspired by Fouquet’s 1896 book ‘Bariana’, or the indulgent Moselle a La Porter, galvanized by Henry Porter’s 1853 work ‘Cups and Their Customs’.
On the ground floor, the Taproom offers a more relaxed atmosphere, with a selection of craft beer, whiskey and bottled punch, as well as a gastro-pub menu available for lunch everyday.
Traditional Ireland is evoked, meanwhile, in a corner of the Dead Rabbit, where a little grocery shop stocks a variety of dry goods, spreads and tapenades, oils and vinegars, olives and pickles, tinned seafood, and hard-to-find Irish and British imports. Customers can enjoy the Irish delicacies in the Taproom alongside their drinks.