In the heart of Notting Hill, an avant-garde culinary odyssey awaits at this groundbreaking restaurant, redefining gastronomy with its unique Mexican-Japanese fusion cuisine.

An experience of its own, Bar Verōnika offers a curated menu of craft cocktails, an extensive selection of old and new world wines, along with a variety of small plates.  

Double Chicken Please is a Lower East Side restaurant & cocktail bar inspired by the exploration and experimentation of traditional drinks and dishes in the spirit of hacking design. The Coop at Double Chicken Please offers inventive craft cocktails that deconstruct, redefine and rebuild iconic dishes into liquid form such as the Japanese Cold Noodle, Cold Pizza, Key Lime Pie, NY Beet Salad, Mango Sticky Rice and others.

Ophelia Lounge in NYC presents a captivating experience perched atop the historic Beekman Tower. This cocktail lounge boasts a remarkable 360° greenhouse terrace, offering unparalleled views of Manhattan. The space is a testament to custom design and culinary excellence, featuring a 5-star menu available year-round.

The Press Lounge offers some of Manhattan’s most beautiful and dramatic panoramic views. Refined elegance comes in subtle luxuries: a glass walled interior space, seasonal cocktails, an extensive wine list, seasonally inspired small plates and informed and welcoming service. Situated atop of the Ink48 Hotel, the Press Lounge is the sister venue to PRINT. Restaurant, owned and operated by Adam Block. Opened in 2010, it quickly became recognized as one of Manhattan’s finest rooftop lounges; Frank Bruni, of the New York Times, wrote that the Press Lounge was “without question, one of the city’s most attractive rooftop bars”. In the same year, New York Magazine recognized it as New York’s “Top New Rooftop Bar,” ABC News.com rated it as one of the top 22 rooftops in the world, and Urban Daddy named the Press Lounge as the Perfect ’10 .

Discover The Campbell, a timeless bar in Grand Central Terminal, where Jazz Age glamour meets contemporary style. This historic spot, once financier John W. Campbell's private office, boasts Florentine-inspired design with hand-painted ceilings and a grand stone fireplace. Choose from The Campbell Bar, exuding old-world luxury; The Campbell Palm Court, an indoor oasis; or The Campbell Terrace, an elegant outdoor veranda. Enjoy classic and modern cocktails, alongside a menu of sophisticated bar fare. The Campbell is a perfect blend of history and modernity, offering a unique escape in the heart of New York Cit

One of New York’s iconic bars from the cocktail empire of Milk & Honey's Sasha Petraske, Little Branch stays true to its speakeasy style, stashed away in a basement with brace-wearing bartenders and live jazz trios belting out tunes on the upright piano. Cocktails, made to the same exacting standards as when the bar first opened, follow the theme with the likes of perfectly balanced Sidecars and Aviations. Ice is chipped off large blocks, glasses are chilled and wash lines are picture perfect. Darker than even most bars of this nature, with just candlelight to help navigate the menu, this place oozes a cosy and intimate atmosphere, something the booth seating only encourages.

From the up-tempo retro tunes to the brightly lit, lived-in digs (whitewashed brick, tarnished marquee “A” on the wall), this Milk & Honey offshoot proves a breezy evolution of the form. The tucked-away Chinatown haunt, inherited by acclaimed M&H alums Sam Ross and Michael McIlroy, keeps the same bespoke protocol as its forebear: At the brushed-steel bar, suspender-clad drinks slingers stir off-the-cuff riffs to suit each customer’s boozy preference. A call for a citrusy, whiskey-based quaff yielded the Paper Plane, a bittersweet balance of bourbon, potent, herbal amaro, grapefruit-like Aperol and lemon juice that deftly hit on the fruity nose without being cloying. A barstool comrade, looking for something a little sweet, a little spicy and with a lot of tequila, found every criteria met with the Torch Light, brimming with honey and lime notes and pepped with a vinegary back-of-the-throat kick of hot sauce.