New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best Hair of the Dog

  • Rye

    247 S. 1st St., nr. Havemeyer St., Williamsburg; 718-218-8047

    When Williamsburg’s newest brown-booze specialist commenced brunch in the fall, barkeep Sother Teague threw out the rule book. Instead of forested Bloody Marys and watered-down mimosas, his $8 brunch-exclusive cocktails are designed, on the one hand, to pair well with breakfast food and, on the other, to retoxify. (There’s even a drink called the Retox.) Fresh-squeezed juices are prevalent in the Buck’s Fizz (the forefather of the mimosa) and Painkiller (pineapple, O.J., and rum with coconut water). Eye-opening spices identify the Red Rooster (like a Bloody Mary, but with Sriracha, and no celery). Teague muddles all fresh ingredients to order, and everything pairs well with eggs—or Rye’s signature meat loaf.

Join the Discussion

Read All Comments | Add Yours

Recent Comments On This Article

From the 2010 Best of New York issue of New York Magazine

Advertising
Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

Here’s the challenge in assembling our annual “Best of New York” issue: You have to eat a lot, shop a lot, dance a lot; you have to find clever ways to pry secrets out of strangers, and to shake down your friends, lovers, mothers, colleagues, and assorted gossip­hounds and bargain-mavens for fresh intel.

Read More...