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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 Regal Gold Rush mingles bourbon, honey, grapefruit and lemon, and the Tritter Rickey is a mix of gin, lime, mint, Absinthe and seltzer. Classic drinks are made well, too, and served on romantic marble-topped tables with dripping candles. Tidbits from the Triomphe kitchen—escargot, artisanal cheeses, pan-fried chicken liver crostini, and the like—round out the snack menu. — Bryan Walsh