It’s hard to miss anything on Twenty3 Supper Club’s menu. The restaurant has actually commissioned menus that light up when you open them, meaning they’re easy to read despite the dark retro-Vegas-nightclub atmosphere and the fact that miner helmets are no longer in vogue. Good thing, too. It would be a shame to overlook, for example, the section on small plates, which includes grilled sand shark in pineapple salsa and shrimp and chorizo on toasted Cuban bread. Order enough of them and the plates can be a meal in themselves, or else they can function as appetizers for the 23-oz. dry-aged rib-eye or the grilled lamb over chickpea hummus and cucumber salsa. After dinner, stick around for a trendy martini at the glowing blue bar and listen to the thumping beats of a live DJ.
Though it only opened last year, Heights Bar & Lounge has already become a go-to destination for residents of Brooklyn’s Bedford-Stuyvesant neighborhood. The welcoming, laidback vibe beckons visitors to linger over top-shelf cocktails and finger food as they take in the big game, croon pop hits or obscure polka tunes during karaoke on Thursdays, or boogie to R&B and club classics on Fridays.
Having developed his expertise in Thai gastronomy in Thailand, Colorado, and New York City over the course of more than 20 years, chef Chai Chunton now flaunts his culinary skills in Lotus Thai Restaurant & Bar. Vines of steam rise from time-tested noodle, vegetarian, meat, and seafood dishes, curling toward nostrils with the hot, sour, sweet, and salty notes of the region's cookery. Adorned by a design team from Thailand, the lounge's dining room is laced with leather booths, ornate Eastern flourishes, and antique chopstick sharpeners. Against the sonic backdrop of occasional evening DJ sets, events in a private room launch the sounds of revelry against exposed-brick walls and a collaborative painting by acclaimed artists Pairoj Pichetmetakul and Kittisak Chontong.
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.