Feature

Rooms With Booze

Suddenly restaurants are overflowing with new annexes for wine, ouzo, shochu—and as many private parties as they can book.

By Robin Raisfeld & Rob Patronite
Published Nov 12, 2006

Kava Lounge (pictured)
Where: Below Parea (36 E. 20th St., nr. Park Ave. S.; 212-777-8448).
Serving: Flights of ouzo, wine, and cocktails paired with haute mezedes.
Setting: Brick columns and wine-barrel banquettes.
Opens: November 13.

EN Shochu Bar
Where: At the entrance to EN Japanese Brasserie (435 Hudson St., at Leroy St.; 212-647-9196).
Serving: Shochu straight, infused, and in cocktails like the Sugar Cane Sour (black-sugar-infused shochu with a splash of purple-sweet-potato vinegar).
Setting: EN’s redecorated lounge, equipped with new lights, new windows, sliding doors, and rice-paper scrims.
Opens: November 15.

Monday Room
Where: Next to Public (210 Elizabeth St., nr. Prince St.; 212-343-7011).
Serving: Wine by the flight, taste, and bottle, plus light bites from chef Brad Farmerie.
Setting: A new identity for a room that’s been a specialty-foods shop and a gallery.
Opens: November 23.

Wined Up
Where: Above Punch (913 Broadway, nr. 20th St.; 212-673-6333).
Serving: 150 wines by the bottle, 30 by the glass, and wine-friendly snacks like arancine, pumpkin hush puppies, and the obligatory cured meats and cheese.
Setting: Backlit 100-foot wall of wine, plus maps and educational handouts create a vibe that’s part wine shop, part wine school.
Opens: November 24.