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Today: 8am–10pm
581 Second Avenue
Hill and Bay 1 American Bars Brunch Kips Bay Nomad

Aside from his exemplary resume covering many aspects of the food industry and hospitality world, Eddie Bergman, the man behind the cleverly named Hill & Bay (located in the Murray Hill / Kips Bay area), also works to make a meaningful contribution to society as a whole. In addition to being an adjunct professor of tourism at NYU, he works hard to "effect social change" through his involvement in various organizations. While pursuing these other ambitions, Eddie first opened his E&E Grill in the Times Square area, before moving on to this latest venture. The menu he created at Hill & Bay is simple, yet enticing comfort food, with its warm, freshly baked biscuits, mac & cheese, interesting combination sandwiches (at lunch time), burgers, and salads. Vegetarians can also feel welcome, as there are many options, including the now notorious staple food - kale. There is a nicely laid out bar up front, and some flat screens scattered about. The emphasis, however, is certainly not on sports, but rather light jazz music that doesn't overwhelm.

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More Bars nearby

Lost Gem
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Middle Branch rebranded itself as LB33 in 2022. The concept behind Middle Branch is simply explained by manager, Lucinda Sterling. "It stems from drinks created before Prohibition while also utilizing the new ingredients on the market, " but Lucinda emphasized that they adhere to the classics as much as possible. Equally intriguing to me was Lucinda's own story and how she came to run this bar. Eight years ago, she set out on a whimsical cross-country road trip, looking for a "bigger destiny. " Stopping in Manhattan, and having a drink at the bar, Milk & Honey, she struck up a conversation with owner, Sasha Petraske. And as she says, "I never finished that road trip. " She went on to tell me how many inspiring people she has met on this journey and how she has learned to love and appreciate the craft of a good cocktail. "There is so much integrity in what we do here. " So when Sasha decided to open yet another bar, Lucinda was eager to stand behind him. Dimly lit, brooding, and brimming with mystery, Middle Branch is a sophisticated milieu to take a cocktail seriously, impress a date, or even to have a peaceful, uninterrupted evening with friends of all ages. Pineapple lights hang from the ceiling and cast their warm glow over the proceedings, while plush leather seats upstairs let customers sip in languorous comfort. Downstairs, where jazz is played on Tuesdays and bluegrass Wednesdays, standing tables encourage a more active approach to imbibing. We would not have been surprised to run into Voltaire and Montesquieu clinking glasses. But it is hardly all style, the substance is substantial. In addition to classic cocktails, a “bartender’s choice” option lets drinkers tell bartenders (do not make the mistake of calling them “mixologists”) what flavors they like, and then letting the pros perform their magic. Really, it is more poetry than prose. A “something new” section on the menu showcases recent drinks the bartenders have been working on... with wonderful results. There were quite a few of us drinking one Friday night, and we were appreciative of each of the recommendations. Did we like spicy, sweet, ginger, coconut??? Lots of questions until our waitress smiled and quietly walked away. Each time she came back with something unique and splendid. Some favorites were the Chin Chin (made with bourbon, apple cider and fresh ginger), the Cobble Hill (a cheeky spinoff of a Manhattan) and a drink that was yet to come out officially, the Pear Necessities. We were also pleased to have a constant bowl of handmade pretzels set before us as this along with mixed nuts are the only food options... and soon to be introduced, their secret blend of popcorn. Across the bottom of the menu, they score bonus points with pithy quotes from historical bon vivants. From Mark Twain: “never refuse to do a kindness unless the act would work great injury to yourself, and never refuse to take a drink - under any circumstances. ” If all of our drinks were created at Middle Branch, I am quite sure that none of us would.

Lost Gem
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Tipsy Scoop

Attention to those who are over twenty-one - Tipsy Scoop has found a winning combination using two of everyone's favorite indulgences: ice cream and alcohol. The “barlour” is the creation of young ice cream aficionado Melissa Tavvs, who has the frozen dessert running through her blood. Her great grandfather was known for bringing gelato from Italy, his home country, to Scotland. He was also a member of the Ice Cream Alliance. In addition to this legacy, Melissa has a background in wine and spirits. Why not bring the two together? Growing up in the industry, Melissa learned that alcohol is sometimes used to soften ice cream, and thought that it might be fun to combine her personal passion with her family’s and make an ice cream product with an significant alcohol content. After perfecting the freezing process and secret recipe, Tipsy Scoop was born. Each of the brand's flavors has a 5% alcohol content. The company began to take shape in 2013 in the Hot Bread Kitchen commercial space in Harlem, largely focusing on small batch production and catering for groups like Louis Vuitton and Bloomingdales. Their storefront opened in May of 2017 and has been met with tremendous buzz and success. The shop often has a line out the door. The charming shop is complete with exposed brick and neon signs and is a delightful addition to the quiet neighborhood where Melissa, herself, lives. Manhattan Sideways sampled numerous flavors including our favorite, dark chocolate whiskey with salted caramel. In addition, we enjoyed the vanilla bean bourbon, maple bacon bourbon, and chocolate stout and pretzel. We found the mango margarita and strawberry white sangria sorbets to be perfect for the hot summer day on which we stopped in, and we were pleased to learn that all of the Tipsy Scoop flavors are available by the pint and in customizable cakes.

More places on 32nd Street

Lost Gem
Kang Ho Dong Baekjeong 1 Korean undefined

Kang Ho Dong Baekjeong

“We were just voted the best Asian barbecue restaurant in New York, ” said Philip, the general manager of Kang Ho Dong Baekjeong. “We’re getting a lot of buzz these days, because Korean food is very trendy right now. ” And Baekjeong, founded by Korean wrestler and TV personality Kang Ho-dong, is the trendiest of all. It is a favorite hangout of actors and celebrities, and has received high praise from celebrity chefs Anthony Bourdain and David Chang. At Baekjeong (the Korean word for “butcher”), meat is king. But while Korean barbecue traditionally makes use of the second-best cuts of meat, marinating them for flavor, Philip emphasized that Baekjeong uses only the highest-quality meat. “We don’t even marinate it, ” he added. Between the quality of the meat and the reputation of executive chef Deuki Hong, a twenty-five year old prodigy who recently won the 2015 Young Guns Chef award, Baekjeong has become one of the hottest new restaurants in New York. The wait to be seated, Philip told me, is sometimes as long as an hour and a half. By all accounts, it is worth the wait. As customers munch on small starter dishes known as banchan, waiters prepare the meat - mainly beef and pork - on large metal grills set into each table. Another highlight at Baekjeong is dosirak, a traditional Korean children’s lunchbox filled with rice, kimchi, and a fried egg. In the seventies, Philip explained, Korean kids always shook up their metal lunch boxes before eating them, and at Baekjeong - which aims for a “1970s industrial Korea feel” - customers are encouraged to do the same. But Philip emphasized that guests who do not know much about Korean food should not be worried. The waiters, who all speak English and Korean, “make sure to cater to customers who don’t know what’s going on. ” For the most part, though, the Chinese tourists and Americans who make up most of Baekjeong’s clientele (“Koreans don’t like to wait in line, ”) do know what is going on. “No one just walks in off the street, ” Philip told me. “The kind of people who come here are in the know. ”