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Nuthouse Hardware

Opening Hours
Today: Open 24 hours
Sat:
Open 24 hours
Sun:
Open 24 hours
Mon:
Open 24 hours
Tues:
Open 24 hours
Wed:
Open 24 hours
Thurs:
Open 24 hours
Location
202 East 29th Street
Neighborhoods
Nuthouse Hardware 1 Hardware Stores Murray Hill Nomad

If bar hopping in the middle of the night is not in the plan one evening, there is somewhere else to spend time that we found to be amazing. Laid out on two floors, with a lumber yard in the back, there is nothing that cannot be found in the Nut House related to the home...and we mean nothing...and the best news is that at any hour of the day or night, New Yorkers can come and find it, as the hardware store is open twenty-four seven.

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Nuthouse Hardware 1 Hardware Stores Murray Hill Nomad
Nuthouse Hardware 2 Hardware Stores Murray Hill Nomad
Nuthouse Hardware 3 Hardware Stores Murray Hill Nomad

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Lost Gem
American Bartenders School 1 Career Development undefined

American Bartender's School

Approaching almost fifty years, the American Bartender's School, owned by Joseph Bruno, has been teaching mixologists the ‘ology of mixing. Having moved in the ‘80s from their original location on Madison Avenue, the school offers forty-hour courses, with students leaving as certified bartenders with a license issued by the New York State Board of Education. Joseph contends that a bartender’s success is determined by conversation, “no matter how good the drink is. ” That being said, technical skill is far from lacking at this institution. Combining lectures and a “lab” portion, we witnessed students attentively toiling over drinks for phantom customers in a room designed to look like one giant bar. The difference, however, is that unlike a culinary school where one might sample their own creations, students do not imbibe here. In fact, there is no alcohol to be found at this bar. Everything is in the correct bottles and the colors all match their potent potable equivalent. What was explained to us is that everything is about measurements. Students are given a recipe to follow, and provided they do it correctly, they can rest assured that it will taste exactly right in the real world. After decades of experience bartending in and managing drinking establishments, Joseph has seen a new devotion to the craft of mixology. Up-and-coming bartenders have tested innovative flavors, homemade syrups, and the “farm-to-table” use of fresh ingredients. He has taken particular pleasure in the resurgence of drinks not popular since the Prohibition era. Perhaps it is a sign that we still have a chance to relive some of the best aspects of the Roaring Twenties.