PSbklyn's servers slide dishes from a menu resplendent with burgers and brick-oven pizzas down a polished crimson bar. The aromas of wood-fired pizzas such as the Joey G., which asserts a flavorful presence with grilled chicken, barbecue sauce, and avocado-ranch dressing ($12), twist with the warming scents of the Reuben sliders ($6) in a mouthwatering tangle like an Oompa Loompa's game of Twister. In the lively dining area, patrons dress beef, chicken, veggie, or turkey patties ($10) in one of nine different ensembles, such as The Luca's sartorial armor of avocado, smoked-tomato jam and portobello mushroom (an additional $5). Kids hone their future-foodie instincts without crafting Play-Doh sushi by selecting a foundation for their meal from options including gooey grilled cheeses and pigs in a blanket and pairing it with fries, steamed vegetables, or applesauce ($9).
As clocks strike 5 p.m. across the country, happy hours everywhere celebrate the end of another long workday. Every night from 1 a.m. to 4 a.m., however, Black Swan heralds the dawn of a new day with its reverse happy hour. The late night festivity is one of many twists the New American gastropub puts on the traditional bar format. Along with pub staples such as fish and chips, chefs plate internationally inspired treats including a BLT amplified with farm-raised salmon, veggie empanadas, and chicken wings smothered in a sweet and spicy Thai sauce. Innovation continues behind the bar, where mixologists craft such off-kilter cocktails as the Hot "Bacon" Toddy, a blend of bacon-infused bourbon and maple syrup served with a strip of bacon. An extensive selection of liquor, wine, and beer is also available inside the space that was once an auto-body shop, now transformed into a "sleek hall with a long copper bar, jet-black hardwood walls, and hand-worn tables," according to New York Magazine.
Slabs of slate glisten in candlelight atop rustic wooden tables, where white slivers of artisanal cheeses or curlicues of charcuterie fill each stony plate. Nearby, One Stop Beer Shop's tap-pulls and bottle openers unleash foamy rivulets of imported and American beers from breweries such as Hofbrau, Leinenkugel, Rogue, Bellhaven, and Harpoon, whose names and compatible astrological signs are announced on a wall-mounted chalkboard menu. Lively happy hours pour discounted brews and spirited specialties, such as shots of whiskey or vodka chased by vials of pickle juice or borscht, and weekly special events, such as beer-pong and trivia night, test patrons' physical and mental dexterity. One Stop Beer Shop also preps growlers of popular brews for pickup and neighborhood delivery orders.
Crowds clink craft beers, nibble on upscale pub fare, and bustle around with plenty of elbowroom in The Three Monkeys’ two-level venue, complete with a heated second-floor outside deck and a rooftop lounge. The executive chef crafts food menus of satisfying and inventive meals from locally sourced and humanely raised ingredients for brunch, dinner, and late-night rendezvous. With plenty of plates meant for sharing, chicken wings and balsamic calamari set the stage before taste buds crowd up to artisan cheese and charcuterie plates. Heartier fare includes the Three Monkeys burger, boasting a mixture of chuck and brisket ground in-house and served on a brioche bun. Customers who didn’t get enough in the evening can return for brunch, healing bodies with rich dishes of poutine or almond french toast.
When sipping between bites during any time of day, the eatery’s draft list hosts dozens of choices and rotates more often than an insubordinate carousel. Among the choices, craft beers take center stage, from breweries all around the country such as Blue Point, Lagunitas, and Allagash. Depending on the available drafts, bartenders craft themed beer flights that pair groups of hoppy beers, New York beers, or Midwestern beers as well as other selections.
Consulting Chef Jason Hicks and Consulting Mixologist Orson Salicetti prepare gourmet comfort cuisine and Prohibition-era cocktails inside their brick-walled gastropub. Freshness is the top priority in the kitchen when sourcing ingredients for dishes such as truffled steak tartare, mussels, and the melty Oliver's mac 'n' cheese.
Cocktails, however, are the focus at Slightly Oliver: the self-described "apothecary-style bar" displays libations running through glass tubes and beakers. Nearby, expert mixologists alchemize hibiscus- and lavender-laced Flores dacquiris and goose the Sauzerac of the West with absinthe and brown sugar.