Drinks are divided into nine categories, from sour-style swizzles to group-friendly punches; small plates range from fried oysters to steak over toast; and the circa-1892 mahogany bar comes from a Pennsylvania coal-mining town.
On the lower level of the Andaz, the huge, dark-walled, perfectly lit room is anchored by an airy cooking & drink-making space. Mixologists banter with chefs, guests, and one another while shaking up original (but classically minded) cocktails.
The real draw here has always been dirt-cheap booze (order the house brands, Ruby’s Red and Ruby’s Blonde, by the pint or pitcher) or the increasingly rare jukebox, accepting dollars for your enjoyment.
If Franz Kafka had a favorite bar in New York, Bohemian Hall would be it—and not just because it used to be a Czech and Slovak social club (and still is the central gathering spot for Astoria's Czech and Slovak community).
s to the well-perused pile of takeout menus augmenting the twelve taps of high-end brews, unless you’ve snagged a place at the bar or one of the window seats, be sure to order something you can eat standing up.