Arnold Erik Wong (E&O), Phil West (Range, Third Rail) and barman Carlos Yturria (A-16, Range, Absinthe) have delivered a classy, day-to-night bar with upscale snacks, like caviar and oysters. Read more.
Daniel Parks and Justin D’Olier are heading up the project as managers, offering crafty tiki drinks like a mai tai on the rocks, and the “bird of paradise” made with passion fruit whipped cream. Read more.
