The subterranean lounge at Andaz Fifth Avenue is doing just fine, thanks, despite the fact that it doesn't have a name yet. While the spot isn't technically open, the heat-seeking Fashion Week crowds have already declared it one of the places to be, with preopening parties on the books through the bar's official debut on September 20. They're drinking old-timey cocktails The Cellar Door (Pimms No. 1, lemon, bergamot syrup, Sailor Jerry Spiced Rum, and St. Elizabeth Allspice Dram), the Mexican Firing Squad (Herradura Blanco Tequila, lime, pomegranate molasses, and Angostura bitters) from a list developed by dapper mixologist Toby Maloney, and nibbling on plates from a kitchen that's not so much "open" as it is "occupying a very large corner of the very large room."
Ingredients for the (say it all together, now) shareable small plates come from the same farms and purveyors as its upstairs sibling the Shop think whiskey-friendly fare like veal meatballs, roasted spot prawns en papillote, soft-boiled eggs with chorizo. But unlike the Shop, the cellar bar has a strict no reservations policy if you want a seat at one of the fourteen-foot-long, single-slice Claro walnut bars, you'll just have to wait in line. Check out the cocktail and food menus below, and take a sneak peek at the space in our slideshow.
The Bar in the Cellar, Andaz Fifth Avenue, 485 Fifth Ave., at 41st St.; 212-601-1234