Profile

Bow-tied barkeeps run the show at this velvet-seated Parisian spot in midtown’s Iroquois Hotel. There are four types of ice cubes to add life to the vintage 1920s cocktail list; the Poet’s Dream mingles gin, dry vermouth, Benedictine and a splash of orange bitters, and the Maison Charles is a refreshing mix of muddled mint, white rum and lime juice. Classic drinks are made well, too, and served on romantic marble-topped tables with dripping candles. Tidbits from the Triomphe kitchen—sea scallops, artisanal cheeses, pan-fried chicken liver crostini, and the like—round out the snack menu. — Bryan Walsh