In 2008, Jimmy’s No. 43 landed on New York Magazine’s “The Perfect Bar” list, under the category, “Good Food,” with accolades for its “Seasonal. Local. Delicious.” eats. Four years later, and the pub is still at it, sating appetites with local and organic food that the magazine calls “gastropub worthy eats, rich in flavor and texture.” Yet, despite its ever-changing menu of decadent fare, such as skillet-fried beer sausages and grass-fed burgers—all prepared by a series of “coming of age” chefs—the hip basement bar has another big draw: its lengthy beer selection that features brews from Germany, Belgium, and Brooklyn. Large groups and dates alike can clang classes amid the dimly lit underground space structured around rustic décor, such as arched entryways and deer heads with full beards.