"The outside of this bar is so nondescript—with graffiti and posters covering the doors, which are devoid of any signage—you may walk right past it. But once inside you'll feel as if you've entered a recording studio circa 1977. There's an unfinished, raw feeling—from exposed sheetrock on the walls to the sound proofing on the ceiling to the gold curtains sectioning the small space. The focus is on drinks made exclusively from French spirits and liqueurs. Case in point: on one visit, the bar was serving "Drop the Beet," made with Normandy Calvados, beet purée, honey syrup, and fresh lemon juice (it's super beet-y and practically a meal in itself!) and the "Saix en Provence" made with brandy from Armagnac, spicy watermelon syrup, and lavender essence." - Sara Lieberman
