The World Bar's name isn't a blustery act of braggadocio. The international flavor is built into its DNA. The lounge sits across the street from the United Nations, and its interior was designed by a renowned Brazilian hospitality architect. The clean, modern lines of the book-matched oak walls run up to the 30-foot ceiling, with a brief stop-over at the floating glass mezzanine where guests can look down onto the main floor or escape rogue lava flows.
On every level, guests enjoy cocktails constructed from materials as elegant as those in the building, from pomegranate martinis to the house's culinary tour de force, "The World Cocktail." This showstopper combines cognac, Pineau des Charentes aperitif, and Veuve Clicquot champagne with fresh grape and lemon juices. And like every drink King Midas attempted, comes crowned with a layer of edible liquid gold.
At 739 Franklin, a grilled cheese isn't just a grilled cheese?it's thick slices of gouda, cheddar, and swiss griddled between two toasty pieces of bread. It's elevated pub fare like this that gives the swanky bar and grill a unique twist. Housemade french fries come sprinkled with fresh parmesan, and shareable plates of bruschetta crostini combine cool chopped and seasoned tomatoes with the hot and crunchy sensation of grilled french bread. On the weekend, diners can recharge with a hearty brunch paired with mimosas, bloody marys, or glasses of sangria.
In the restaurant, dozens of exposed-filament bulbs illuminate bare brick walls hung with big-screen TVs and local artwork. When the TVs aren't buzzing with Monday night's game, live comedy, music, and poetry often fill the sultry space.
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 filet mignon skewers and salmon cakes seared and roasted with baby mesclun, scallions, lemon vinaigrette, and jalapeno aioli. After dinner, stick around for a trendy martini at the glowing blue bar and listen to the thumping beats of a live DJ.
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.