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One flight down is the 130-seat David Burke Kitchen at the James Hotel, but upstairs you're in the restaurant's isolated glass-enclosed Treehouse bar, serving up the same menu as downstairs, but in a more casual setting. Handcrafted cocktails range from the Rabbit Hunter (Buffalo Trace bourbon, mint, ginger beer), to the G&T&A, a gin and tonic livened up with Aperol, basil, and orange.  The snack menu is equally as whimsical, with salmon pastrami served on pretzels and a bone marrow and escargot "Ants on a Log".