NoBarChefs
Allowed
Thedownstairsbar
se rvesclassiccocktailsonly,
most of themfromvintage
G&Tmenus.“I don’t wantthe
brainchildsofbartenders
togetinthewayofthebeautiful
diningroom,” says partner
St.JohnFrizell.OYSTERS
ROCKEFELLER
The trick to this herby,
buttery classic is
not to overcook the
oysters, says Kim.
We want the dish to
be light with an
lement of freshness.”WEDGE SALAD
The molasses-
glazed bacon is
housemade, and so
is the clabbered
creamintheblue-
cheesedressing.MONTAUKCLAMSKIMSINO
Kimaddsa littlekimchee
tohertakeona G&T menu
mainstay, clamscasino.
(Herhusbandcoinedthe
nameinherhonor.)
TURF MARTINI
This old riff on the martini gets
a dash of maraschino and
absinthe, and it comes in a
V-shaped glass—albeit one that’s
smaller and shorter than those
you may remember from the
Appletini era. “It’s time to revisit
that shape,” says Frizell.WHISKEY SMASH
It’s in the first cocktail manual by
Jerry Thomas, it’s on the original
G&T cocktail menu, and it’s one of
the first drinks Frizell learned to
make during his time at Pegu Club.PINK LADY
No Cosmo joke, the original Pink
Lady (gin, applejack, lemon juice, egg,
and a dash of grenadine) was much
drier and more delicious than what
the drink became in later years.Photographs by Melissa Hom