Eel Bar

"I’ve been a long time fan of the team behind Eel Bar—two of their spots, Hart’s and The Fly, are within walking distance of my Brooklyn apartment, supplying me with many a martini, clam toast, or basket of rotisserie chicken over the years. Their new restaurant on the Lower East Side follows a similar blueprint to its sister spot Cervo’s on Dimes Square: namely, a casual tapas-style menu, simple and classic cocktails (with the occasional twist), and European-style décor that tricks you, for a second, into thinking you might be going for dinner in Basque country. We over-ordered and were glad for it. A few highlights: the gildas, a salty pintxo dish of skewered olives and anchovies; a bowl of crispy fried squid; potato salad with trout roe; and the black rice with tuna and tomatoes. Wash it all down with a couple of Wet Martinis, one of the prepared vermouths that packs a punch thanks to the sharp splash of orange bitters. —L.A." - CNT Editors

"It’s no surprise that Eel Bar is sexy — that’s because it comes from the team from nearby Cervo’s. Is Eel Bar a bar or a restaurant? It doesn’t matter, either way: It’s a good night out. A tapas menu includes items like potato salad with roe, shrimp gildas, fried mussels, and a plain but delicious dish of meatballs. Seating is in the bar or the dining room, and, charmingly, you can look from one into the other." - Emma Orlow, Eater Staff

"From the team behind the Fly, Cervo’s, and Hart’s comes Eel Bar. While Cervo’s nods to Portugal, Eel Bar takes its cue from Basque influences, with boquerones and tinned fish from the group’s Minnow brand, along with dishes like rainbow trout with pil-pil, or meatballs with fries." - Eater Staff

"Reservations are released two weeks in advance. Walk-ins are accepted in the dining room as well as at the 13-seat bar. When we arrived around 5pm on a Tuesday, we had no trouble getting a table, and there were a good number of seats that seemed to be open throughout the night." - Willa Moore

"Do you like strong flavors? Eel Bar’s burger is probably the most intense, and for lovers of pungency that’s a good thing. A thick patty of grass-fed beef is cooked to medium rare, and topped with anchovies and Roquefort, that aggressive blue cheese from southern France made with sheep’s milk and aged in caves. The beef has a strong flavor, too, so the three flavors meld in interesting ways, making a union of sea and earth." - Robert Sietsema, Eater Staff