Julie Reiner of Flatiron Lounge’s much-anticipated new cocktail bar, Clover Club, opens Wednesday after a private party tomorrow. As Rob and Robin have it, fried oysters and pressed cheesesteaks will be served at the circa-1892 mahogany bar — other menu items include steak tartare, a charcuterie plate, a lamb-and-goat-cheese burger, and molasses-and-cumin-rubbed “chicken drumettes” with Roquefort fondue. The 78-seat Victorian-inspired lounge will sell wines by the half-bottle and Brooklyn beers as well as international varieties. What we really care about, of course, are the cocktails, so it’s with trembling hands that we post the drinks list here. Bit of trivia: The illustrations of women straddling cocktail glasses are similar to the ones on the Submercer’s menu— they’re from an old cocktail book titled Bottom’s Up. The drinks, mercifully, are a buck or two cheaper.

Clover Club drinks list [NYM (PDF)]

There’s been a bit of intrigue about who’s behind the imposing wooden door of Death & Co., the two-week-old cocktail lounge and restaurant recently mentioned in the Times’ piece about not-so-secret secret bars. Though already slammed by a Friday-night crowd that has forced them to keep a waiting list, first-time owner David Kaplan and his partner Ravi DeRossi (who told us he was tripling the size of his other bar, the Bourgeois Pig) were perfectly willing to do roll call. No, the Reaper is not a partner: Head bartender Philip Ward of Pegu Club and Flatiron Lounge is joined by dapper drinksmiths Brian Miller (Pegu), Jim Kerns (Pegu and Freemans), and another chap who currently works at two high-end restaurants known for their cocktails (no truth to rumors that a Milk and Honey alumnus is involved). The startling lineup isn’t the only thing we came back with: We also scored the new drinks and dinner menus (the chef is the motorcycle-riding Frenchman Jacques Godin, former owner of B3). As for the cocktails, we’ll leave aside Kaplan’s claim that “it’s been 100 years since anyone made a cocktail worth a damn” and say merely that, from a newfangled old-fashioned that incorporates smoky mescal, agave nectar, and a flamed orange peel to a hot buttered rum made from butter that’s whipped and spiced in-house, their twists on the classics are worth a hot double damn. —Daniel Maurer

Death & Co., 433 E. 6th St., nr. First Ave.; 212-388-0882
Cocktail Menu
Dinner Menu