A parade of bas-relief pastoral figures cavorts across the entryway of Delia?s Lounge, signaling both the spirit of revelry and the wealth of mesmerizing visual artifacts to be found inside. A fireplace warms a room stuffed to its plush gills with velvet sofas, leopard-print banquettes, wooden sculptures, and a giant reproduction of the Mona Lisa serenely surveying the cozy scene. Until the wee hours of the morning, the kitchen fills the small, candle-topped tables with a variety of appropriately shareable plates such as pan-seared crab-cakes, chicken quesadilla rolls, hamburger sliders, and shrimp cocktail with house-made horseradish sauce.
New York Magazine dubbed Delia?s a Critics? Pick, averring that ?you won't find tastier, or larger, cocktails in Manhattan.? Martinis range from the spare to the sweet: Hendrick's Gin bears a simple slice of cucumber, apple martinis blend liqueurs, vodka, and an apple slice garnish, and the Godiva white-chocolate martini presents vodka, cacao, and white-chocolate liqueur in a glass lined with a chocolate drizzle.
Tea-light flames flickering through red glass holders gently illuminate the exposed-brick walls, ochre curtains, and plates full of contemporary American cuisine fashioned with a Mediterranean twist at Red Oak Restaurant. Servers flit about the dimly lit setting or covered patio, which sits under a red canopy surrounded by greenery and wood latticework. At tables they stop to present tapas-style hot and cold plates, which balance grilled shrimp, crisp calamari, or classic Mediterranean hummus and falafel. Chefs in the kitchen prepare substantial entrees, including kebabs threaded with lamb or kofta, as well as lamb chops fresh from the grill. Also in the kitchen, fragrant stews known as tajines simmer oxtail or beef with herbs and spices. As a post-meal treat, brass-trimmed hookahs send thanks to the chef via aromatic smoke signals.
Behind a blue-lit bar, mixologist Antonio Lara shakes together tequila, mescal, and rum with anything from pasteurized egg whites to agave nectar, all in the name of classic Latin cocktails. Guests sip these drinks and evaluate fellow diners? facial-hair choices at small, candlelit tables, which sit beneath sprawling, graffiti-inspired artwork. To supplement cocktails, executive chef Henry Lopez Jr. has crafted a menu of Pan-Latin cuisine, including jibaritos, beef or chicken sandwiched between fried plantains, or fritas cubanas, beef and chorizo sliders topped with fried string potatoes.
Silvery tendrils of smoke steeped with notes of mandarin, guava, and 16 other hookah flavors uncurl across La Boheme Lounge, where silverware jingles against plates of Italian-influenced dishes. Under the discerning eye of the owner—a professional music producer—DJs spin chill, ambient, lounge, and house music that serves as a rumbling sonic backdrop on two floors. Groups perch atop velvety, merlot-hued seats around low-topped black tables laden with espresso drinks and cocktails, or migrate to the private party room to admire the aquarium or rescue friends trapped by overly chatty fish.
Steampunk ornamentation colors Georgian-era furnishings at Downhouse, an ornate hangout where vivid fluorescents melt over evocative murals, progressive artwork, and vintage accents. The creative menu complements the unique interior with house-made crepes and made-to-order demi sandwiches piled with veal tongue, roast beef, and lightly cured salmon. With stomachs sated, patrons can peruse the calendar for any number of live events, from tango dancing on Tuesdays to the disc- and bowtie-spinning talents of a DJ on the weekends.