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It gets so cold in eastern Turkey, where Drunken Horse owner Azman Dayakli hails from, that farmers and villagers have to spike their horses’ water with vodka to keep them from freezing. This memory has stuck with Dalyakli and inspired the name of his fifth New York City venture. Little else about the bar bears resemblance to its Middle Eastern roots, however. There are the medieval-esque light fixtures and a Turkish beer available, but the feel is a colder contemporary minimalism. Floor-to-ceiling wooden wine racks cover two walls, and the bottles serve as the bar’s predominant décor. The selection of wine is largely Western European, as is the sizable cheese and charcuterie selection. The menu of higher-end versions of bar food has a vaguely Middle-Eastern flair, like falafel, olives, and hummus. The bar’s combination of wine and dark, candlelit ambiance tends to attract couples. — Rachel Corbett