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.
Best Hair of the Dog
From the 2010 Best of New York issue of New York Magazine
So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).