Overview
An intimate cocktail temple from the owner of Milk & Honey. It shares the same sophistication and meticulous attention to detail without the pretenses or reservations only policy.
Sandwiched between faded Chinese awnings and a kosher pickle shop is a hidden reminder that pretense is not a prerequisite for partaking in exquisite cocktails.As master mixologist Sasha Petraske’s second bar opened in 2004, the ESCB was designed as the walk-in alternative to Petraske’s first cocktail lounge, Milk and Honey, a few blocks away. When it opened, it was the only bar on the block; its relaxed vibe continues to pull in an eclectic crowd from its Chinatown locale with a cocktail list to match. Broken down in categories like stirred or shaken, the menu reveals the extent of the bartenders’ skill for combining simple ingredients and quality liquors.
Why you should go
- Design aficionados will be impressed that a photograph of a Parisian railcar inspired the interior of the ESCB.
- There’s no dress code — everyone wearing stilettos to moccasins may enter.
- Cocktail connoisseurs rejoice — rye instead of bourbon in Manhattans and many other old-time standards are revisited.
What you should know
- Ordering a round of drinks is like waiting for a first course. Each bartender takes his time to concoct each drink, but the wait is warranted.
- Forget about happy hour — the ESCB does not open until 7 PM.
- Keep your eyes peeled for the entrance. The guy hanging out next to The Pickle Guys pickle shop of the same address may actually be the ESCB’s doorman.