"Because of its fairly nondescript facade, you’re coming to this bar if someone serious about cocktails and music tipped you off. It's run by former barmen who worked at two of the city's first serious cocktail joints: Sherry Butt and Andy Wahloo. Thankfully, they do offer a menu in English, because even those with a working knowledge of French may be confused by the descriptions: They’re doing interesting things, like combining pickled grapes with sake and rum, or a pineapple and lime flower vinegar with gin and Campari. Beyond their own creations (both alcoholic and non-), the menu here also offers sake, natural sparkling wines, and canned craft beer from Japan to Denmark. This is also a whiskey-drinkers joint, and for those who don't beware the brown the menu is organized by profile taste from peated (a 12-year Speyside single malt from Benriach) to spicy/salty (a 29-year single grain from North British)." - Sara Lieberman
