The bar’s charm provides the perfect ambiance for savoring vintage cocktails.

vintage cocktails

American classics including handmade pasta.

handmade pasta

American classics including fresh seafood.

fresh seafood

American classics including premium steaks.

premium steaks

The bar’s charm provides the perfect ambiance for savoring handcrafted martinis.

handcrafted martinis

Place a martini glass in the freezer for a few minutes or fill it with ice water while you prepare the drink.

Chill glass

Add 2.5 oz gin and 0.5 oz dry vermouth to a mixing glass filled with ice (about 1 cup).

Stir gently with a bar spoon for 20–30 seconds until well chilled and slightly diluted — stirring preserves clarity and a silky texture.

Discard ice/water from the chilled glass and strain the mixture into the glass using a julep or fine strainer.

Express a lemon twist over the drink to release oils, run the peel around the rim, and drop it in as garnish.

Place a sugar cube in an old-fashioned glass; add 2 dashes angostura bitters and ~1 tsp water. If using simple syrup, add 1 tsp syrup and bitters.

Muddle the sugar, bitters and water until the sugar dissolves and a paste forms.

Add 2 oz bourbon or rye and stir briefly to combine with the sugar mixture.

Add one large ice cube and stir gently for 20–30 seconds to chill and slightly dilute.

Express the orange peel over the glass to release oils, wipe the rim with the peel, and drop it in as garnish.

Fill a mixing glass with ice (about 1 cup).

Add 2 oz rye whiskey, 1 oz sweet vermouth, and 2 dashes angostura bitters to the mixing glass.

Stir for 20–30 seconds until well chilled and slightly diluted.

Strain into a chilled coupe or martini glass.

Garnish with a cocktail cherry; optionally add a light lemon twist for aroma.

Add 1 oz gin, 1 oz Campari and 1 oz sweet vermouth into a mixing glass filled with ice (or build directly in an old-fashioned glass over a large ice cube).

Stir for about 20–30 seconds until well chilled and slightly diluted (or gently roll if built in the serving glass).

Strain into an old-fashioned glass over a large ice cube if stirred in a mixing glass, or leave as built.

Express an orange peel over the drink, rub the rim with the peel, and drop it in as garnish.

If you want a sugar rim, rub a lemon wedge around the edge of a chilled coupe and dip the rim in superfine sugar; set aside.

Add 1.5 oz cognac, 0.75 oz orange liqueur and 0.75 oz fresh lemon juice to a shaker filled with ice (about 1 cup).

Shake vigorously for 15–20 seconds until well chilled and slightly frothy.

Double-strain into the prepared chilled coupe to remove ice shards and foam for a clean presentation.

Garnish with a lemon twist or orange peel expressed over the drink.

dry vermouth

lemon twist (garnish)

bourbon or rye whiskey

sugar cube (or 1 tsp simple syrup)

angostura bitters

water

orange peel (garnish)

large ice cube

rye whiskey

sweet vermouth

cocktail cherry (garnish)

campari

ice (large cube or rocks)

cognac (or brandy)

orange liqueur (Cointreau or triple sec)

fresh lemon juice

superfine sugar (for rim, optional)

lemon twist or orange peel (garnish)

On a clean work surface or in a large mixing bowl, combine the all-purpose flour and semolina flour. Mound the flours and create a deep well in the center about 3 inches wide and 1–2 inches deep.

Prepare work surface and flours

Crack the 3 large eggs and the extra egg yolk into the flour well. Add the 1 teaspoon fine sea salt and 1 tablespoon olive oil into the eggs. Keep the walls of the well sturdy so the liquid doesn’t escape.

Add eggs and seasonings

Using a fork or your fingertips, gently beat the eggs in the center and gradually draw in a little flour from the inner walls of the well. Continue pulling in flour until the mixture becomes a shaggy dough and it’s difficult to incorporate more flour with the fork.

Incorporate the flour

Using your hands, gather the dough into a ball. Knead on the work surface for 8–10 minutes: press the heel of your hand into the dough, push away, fold it back, rotate, and repeat until the dough is smooth, elastic, slightly tacky, and springs back when pressed. If the dough is dry and crumbly, add up to 1 tablespoon water; if too sticky, dust with a little flour (up to 1–2 tablespoons).

Knead the dough

Shape the dough into a disk, brush lightly with a bit of olive oil to prevent drying, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes (or refrigerate for up to 24 hours). This relaxes the gluten and makes rolling easier.

Rest the dough

Unwrap the dough and cut it into 4 equal pieces. Work with one piece at a time, keeping the others wrapped. Flatten the piece with your hand or a rolling pin into a rough rectangle about 1/4 inch thick.

Divide and flatten

Using a pasta machine or rolling pin: If using a pasta machine, set it to the widest setting and feed the dough through 2–3 times, folding it in thirds between passes to build structure. Then progressively reduce thickness one notch at a time, feeding the sheet once or twice at each setting until you reach the desired thinness (~1–2 mm, typically two to three notches from the thinnest setting). If rolling by hand, roll thinly and evenly until the sheet is nearly translucent.

Roll out the dough

Lightly dust the sheet with semolina or flour, fold the sheet loosely into thirds (or roll up loosely) and slice to the desired width for tagliatelle (about 1/4 inch) or fettuccine (about 3/8 inch). For shapes like pappardelle, cut wider; for spaghetti, use a thin cutter or extruder. Unfurl the cut strands and hang them on a drying rack or lay them in loose nests on a lightly floured tray.

Cut the pasta

Let the pasta rest for 10–20 minutes to dry slightly; this helps it keep its shape when cooking. Fresh pasta can be cooked immediately if preferred.

Dry briefly before cooking

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Use about 4–6 quarts water for the batch.

Boil the water

Add the fresh pasta to the boiling water and gently separate any strands. Fresh pasta cooks quickly: cook for 1–3 minutes depending on thickness. Start checking at about 60 seconds—pasta should be al dente (tender but with a slight bite).

Cook the pasta

Before draining, scoop out and reserve 1/2 to 1 cup of the starchy pasta cooking water; this helps build a silky sauce and adjust consistency.

Reserve pasta water

Drain the pasta quickly and transfer to a warm pan. Add 2 tablespoons olive oil or butter and toss over low heat. If the pasta seems dry, add a splash of reserved pasta water (1–3 tablespoons) and toss until glossy. Add 1/2 cup freshly grated Parmesan and toss until the cheese melts into the sauce. Taste and adjust with salt if needed.

Finish with oil/butter and cheese

Plate the pasta and garnish with chopped fresh basil or parsley (about 2 tablespoons) and an extra sprinkle of Parmesan. Serve immediately.

Serve

all-purpose flour

semolina flour

large eggs

extra egg yolk

olive oil

fine sea salt

water (if needed)

coarse salt (for pasta water)

olive oil or butter (to finish)

freshly grated Parmesan

fresh basil or parsley (optional)

Pat the fish fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each fillet with the 1 tbs flour, shaking off any excess — this helps create a light crust and aids sauce thickening.

Prep the fillets

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 2 tbs unsalted butter. When butter foams and the pan is hot (but not smoking), add the fillets skin-side down if skin-on, or presentation side down. Cook undisturbed for 3–4 minutes until the edges look opaque and a golden crust forms. Flip carefully and cook 2–4 more minutes until just cooked through (internal temperature 135–140°F / 57–60°C for moist fish). Transfer fillets to a warm plate and tent with foil.

Cook the fish

While the fish rests, squeeze half of the lemon over the fillets and sprinkle with 2 tbs chopped parsley. Keep warm while you make the sauce and sides.

Finish with lemon and parsley

In the same skillet used for the fish, reduce heat to medium and add 1 tbs unsalted butter. Add the 3 minced garlic cloves and sauté for 30–45 seconds until fragrant but not browned, scraping up any browned bits from the pan.

Sauté garlic

Pour in 1 cup dry white wine to deglaze, stirring and scraping the fond. Allow the wine to simmer briskly for 2–3 minutes to reduce slightly and concentrate flavor.

Deglaze with wine

Add 1 cup low-sodium chicken or seafood broth. Continue to simmer for 4–6 minutes until the liquid reduces by about one-third.

Add broth and reduce

Lower the heat to medium-low. Stir in 1 tbs heavy cream, 2 tbs lemon juice, and 1 tbs drained capers. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1 tbs chopped dill or parsley. Taste and adjust seasoning. If you prefer a slightly thicker sauce, simmer 1–2 more minutes; for a silkier texture, swirl in an extra teaspoon of cold butter off the heat.

Finish the sauce

Spoon the warm garlic white wine sauce over the rested fillets just before serving.

Preheat oven to 425°F (220°C). Toss 1 lb halved baby potatoes with 1 tbs olive oil, 1/2 tsp garlic powder and 1/2 tsp salt on a rimmed baking sheet. Roast for 20–25 minutes, shaking the pan once, until golden and tender. Keep warm.

Roast baby potatoes

While the potatoes roast, steam 8 oz green beans or asparagus until bright green and just tender, about 4–6 minutes. Season lightly with a pinch of salt and a drizzle of olive oil or a small pat of butter if desired.

Prepare greens

Place two fish fillets on each plate with a portion of roasted potatoes and steamed greens. Spoon remaining garlic white wine sauce over the fish and garnish with additional chopped parsley and lemon wedges.

Plate

firm white fish fillets (cod, halibut, or sea bass)

kosher salt

freshly ground black pepper

all-purpose flour (for light dusting)

unsalted butter

lemon

fresh parsley, chopped

garlic cloves, minced

dry white wine (Sauvignon Blanc or Chardonnay)

low-sodium chicken or seafood broth

heavy cream

lemon juice

capers, drained

fresh dill or parsley, chopped

salt

black pepper

baby potatoes, halved

garlic powder

steamed green beans or asparagus

Remove steaks from refrigerator and pat dry with paper towels. Leave uncovered on a rack for 30–45 minutes to come to room temperature; this helps them cook evenly.

Bring to room temperature

Generously coat both sides and the edges of each steak with kosher salt (approximately 1 tablespoon per side distributed) and then sprinkle the black pepper, garlic powder, and smoked paprika evenly on both sides. Pat seasoning lightly to adhere.

Season steaks

In a small bowl, combine the unsalted butter (room temperature or slightly softened) with half the smashed garlic cloves and three thyme sprigs. Mash slightly with a fork so the butter incorporates aromatics. Reserve remaining garlic and herbs for basting.

Prepare butter mixture

Place a heavy-bottomed cast-iron skillet or stainless-steel pan over high heat for 5 minutes until very hot. Add the high smoke point oil and swirl to coat the pan; it should shimmer but not smoke heavily.

Preheat pan

Carefully place the steaks in the hot pan without crowding (work in batches if needed). Sear undisturbed for 2½–3 minutes to develop a deep brown crust. Flip and sear the second side for 2–3 minutes.

Sear steaks

Reduce heat to medium. Add the prepared butter, remaining smashed garlic cloves, remaining thyme sprigs, and rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks continuously for 1½–3 minutes, spooning the buttery juices over the top to flavor and finish cooking.

Baste with butter and aromatics

Use an instant-read thermometer to check internal temperature: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For 1¼–1½-inch thick ribeyes, expect medium-rare after sear + 1–3 minutes of basting. Remove steaks from pan when 5°F (3°C) below target (carryover will raise temp).

Check doneness

Transfer steaks to a warm plate or cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

Rest steaks

If desired, spoon any pan juices and melted butter over the steaks. Sprinkle flaky sea salt and chopped parsley. Serve with lemon wedges on the side.

Finish & serve

bone-in ribeye steak

smoked paprika

fresh garlic cloves, smashed

fresh thyme sprigs

fresh rosemary sprigs

high smoke point oil (canola, grapeseed or avocado)

flaky sea salt

lemon wedges

Place the martini glass in the freezer for at least 10 minutes or fill it with ice water while you prepare the drink to ensure it is very cold.

Chill Glass

If using a lemon twist, use a peeler or paring knife to remove a long, thin strip of peel, avoiding white pith. For olives or onion, thread them onto a cocktail pick. Reserve.

Prepare Garnish

Fill a mixing glass with large ice cubes until nearly full.

Measure 2.5 oz London dry gin and 0.5 oz dry vermouth using a jigger and pour them into the mixing glass. Add 1 dash orange bitters if using.

Stir the mixture with a bar spoon for 20–30 seconds (about 15–20 revolutions) until well chilled and slightly diluted. Stirring keeps the texture crystal clear.

Empty the martini glass of ice water or remove it from the freezer. Using a strainer, double-strain the chilled martini into the glass to keep out small ice chips.

Garnish with 3 large green olives on a pick or a lemon twist expressed over the drink and dropped in. Serve immediately.

For a cleaner, colder vodka martini, optionally shake: fill a cocktail shaker with ice, add 3 oz premium vodka and 0.5 oz dry vermouth. Shake vigorously for 8–10 seconds and strain into the chilled glass. If you prefer silky texture and clarity, stir vodka and vermouth in a mixing glass with ice for 20–30 seconds instead.

Garnish with a lemon twist or olives as preferred.

Prepare the base as a gin or vodka martini (stir or shake per preference). Before stirring/shaking, add 0.5 oz olive brine to the mixing glass or shaker along with spirits and vermouth.

Stir or shake with ice until well chilled (20–30 seconds stirring, 8–10 seconds shaking). Strain into the chilled martini glass and garnish with olives.

Make a classic stirred gin martini but garnish with a cocktail onion instead of olives or a lemon twist.

Serves one. Adjust proportions proportionally for multiple cocktails. Taste and adjust vermouth level: increase vermouth for a wetter martini (more aromatic), decrease for a drier martini.

Use top-quality spirits and very cold glassware for the best experience. If you prefer a very dry martini, rinse the glass with vermouth and discard excess before pouring the spirit.

Vintage Cocktails

Handmade Pasta

Fresh Seafood

Premium Steaks

Handcrafted Martinis