New York City is full of bars offering tried-and-true beverage staples. If you want to test out a watering hole with a few creative concoctions on tap, try a gastropub—a bar and restaurant that serves high-end beer and food. Carmen da Silva, who’s been a self-described New Yorker for going on nine years and currently serves as lead concierge at Tribeca Grand Hotel (2 Avenue Of The Americas, 212.519.6600), shares her top picks.
First up, she says Chef April Bloomfield’s two gastropubs—The Spotted Pig in the West Village and the Flatiron District’s The Breslin Bar & Dining Room “would certainly be among my top recommendations.” Chef Bloomfield is famed for her nose-to-tail menu at The Spotted Pig. At The Breslin, the UK-born chef has added cask beers and a chef’s table to the line-up, serving nose-to-tail pig dinners. “Although The Spotted Pig is still a walk-in only restaurant, The Breslin now takes reservation for any party size,” she exclaims. da Silva recommends The Breslin’s lamb burger, which she dubs “one of the best burgers in town.”
In Little Italy, Randolph Beer boasts a comprehensive craft beer selection—with 36 varieties of the bubbly brew on tap, including “a delicious bourbon stout.” The menu also has flair, and patrons may enjoy green curry mussels, fried chicken thighs and creative twists on Brussels sprouts. The ample-sized space is great for large groups and takes reservations.
For a cozy atmosphere, The Wren in NoHo offers a more limited farm-to-table menu, including jars of chicken liver mousse and smoked trout pâté, fried cauliflower and the restaurant’s famed burger. The list of beverages includes cocktails, wines and draft beers. This is the place for night owls, as The Wren’s open until 2 am Sunday through Wednesday and 4 am Thursday through Saturday, with the kitchen open until 1 am daily.
On the Upper East Side, The Penrose is “a true gem in an area with fewer casual dining options than lower Manhattan and a great choice for pre- or post-museum outings,” da Silva says. The Penrose carries bottled beers, as well as several beers on tap. For something a little stronger, this gastropub also has an extensive list of whiskey, bourbon and rye offerings. Food is served until 1 am.
Around the corner from Tribeca Grand, “I love Chef Shane Lyons' Distilled.” The Momofuku alum’s downtown eatery serves up New American fare (plus plenty of breakfast and brunch options), which are “a more refined version of gastropub fare—like steak with bone marrow garlic butter," da Silva says.