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When you think about Wall Street's old Anglicized private dining clubs—not that you ever do—you probably don’t think caviar sliders. The phrase "cozy yet sleek" does not spring to mind. Nor does the thought of talking hot stocks over an "imaginative cocktail." None of this, however, has stopped the owners and publicists behind the Libertine, the posh duplex bar and restaurant opening this week at the new Gild Hall hotel. Part Thomas Crown chess den, part gastropub, the leather-and-mahogany-bedecked Libertine is designed to evoke a swinging seventies-era London clubhouse, according to the press materials. To that end, executive chef Todd English has concocted a menu of vaguely British-inspired comfort food given his signature layers-of-flavors treatment—including the aforementioned sliders, which come festooned with quail eggs and crème fraîche, a "Kobe" dog, and a rack of lamb with a Moroccan shepherd's pie. For breakfast, there's the "NY Bene"—the improbable marriage of a pastrami sandwich with a plate of eggs Benedict. — Rob Patronite and Robin Raisfeld

Kobe beef hotdog, $18; Shepherd's pie, $11; NY Bene, $16

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