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World-Class Cocktails Take Center Stage at The Dead RabbitThe Dead Rabbit Brings Old-Time Taste to the Financial District
Travel back in time and raise a glass to the Financial District’s newest watering hole, The Dead Rabbit, a long-awaited bar that pays homage to New York’s 19th century Irish influence. Sounds stiff? The two-story space—separated into a tap room, cocktail parlor, and dry goods grocery—is anything but, except for a historically-accurate cocktail list crafted by renowned mixologists Sean Muldoon and Jack McGarry, who made the move from Belfast’s The Merchant Hotel (winner of the “World’s Best Cocktail Bar” in 2010) to spend nearly 18 months developing more than 70 cocktails with ingredients and names that you won’t find anywhere else in the city. (Think “cups and cobblers” made with wine and sorbets, slings and toddies, juleps and smashes, and an impressive selection of absinthe-based drinks, to name a few.)
The bar itself is a decorated relic from this earlier era, a dark wood space filled with antique photos and artwork, housed in a landmark-preserved row house built in 1828. Score a seat at the bar in the tap room, which boasts more of a pub feel (with occasional live Irish music), or head upstairs for a more sophisticated atmosphere, where you can order inventive cocktails (most are $14) and six varieties of communal punch served in a large bowls with vintage teacups ($55/4 people, $75/6, $90/8).
If you’re hungry, sample traditional British and Irish dishes like Fish & Chips ($15) and Steak & Stout Pie ($15), or a traditional hamburger ($8) for lunch in the tap room. Or, try some small plates and raw bar options in the tap room and upstairs parlor, which are available from noon to 2 a.m., with offerings ranging from scotch egg ($7) to a half-dozen oysters ($18).
Regardless of what you order, everything old is new again at The Dead Rabbit, and with such a large menu, we’re already looking forward to our next visit.—CASSIE KREITNER
The Dead Rabbit | 30 Water St. (at Broad St.) | 646-422-7906