“It evokes both an Art Deco parlor room and a Spanish colonial cathedral,” Huckman says of the décor. The dramatically rounded high ceiling — beautiful and impossible to ignore — disguises multiple layers of soundproofing, cushioning noise that might migrate upstairs to the neighbors. Bar stools are fastidiously and playfully tiled by hand in eight-bit patterns. Even the floors tell a story: Greenpoint’s Tall Cotton Supply sourced the reclaimed pine salvaged from a 1906 Philadelphia apartment building.
Like the décor, food and drink offerings are spirited and original. “The cocktail menu is lighthearted and approachable,” says the bar manager Jeremy Oertel (of Dram and Mayahuel). “Some of the drinks are stirred and boozy. Others are light and refreshing, and then I threw a couple oddballs in there just for fun.” Basically, there’s a tipple for everyone. Original concoctions include the subtly smoky Scarlet Fever: shaken tequila blanco, Mezcal, peach liqueur and lime juice, poured into a Champagne coupe and finished with a spicy salt rim.
Of her approach to the developing the bar menu, the chef Jessica Wilson (of Prune and A Voce) explains, “I was influenced by Leif’s upbringing and culture. I wanted to create flavorful, simple snacks that will keep you drinking, laughing and satisfied.” T asked Wilson to share a favorite Donna recipe: “I picked Avocado a la Plancha because it’s easy and delicious but would be decadent to serve at home.”
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