A collaboration between Sasha Petraske (the architect behind New York’s Milk and Honey) and long time employees Michael Madrusan and Lauren Schell, The Everleigh brings a new style of bar and bartending to our door.
Challenging but not impossible to find in its Gertrude Street home (above the site of the forgotten Dante’s restaurant), its entrance belies its interior refinements. A stunning long marble bar accommodates drinkers keen on engaging the bartenders while the rest of us retreat to leather bound booths.
‘Classic cocktails from the golden era’ is a phrase that has been misused in many forms. But it belongs more appropriately here than any other bar in the city. Daisies, fixes, fizzes, old fashioneds, sours and sazeracs form the basis of the pinnacle of the elusive ‘golden era’ and are made to standards at The Everleigh that are beyond anything you’ve likely ever experienced.
If you have doubts, take these measures into consideration: all juice is squeezed fresh, not that day, not that hour, but as your drink is made; there’s no ice machine because they freeze and hand cut all the ice that is used for shaking and serving drinks; speed pourers are omitted for fear of tainting the drinks. They’re little things that maybe only the best bartenders will appreciate, and as such, are baseline standards at The Everleigh.