Each week, the barkeeps at this subterranean haunt add a new “captain” to the menu. That would be a special cocktail designed for adventurous tastes. This spirited experimentation has yielded quaffs ranging from a Negroni made with cocoa nib-infused Campari to a riff on Vietnamese pho featuring Thai basil and lemon-charred scallion syrup. Read more.
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