#all-day-bar

#all-day-bar

Golden Child aims for a polished yet social atmosphere, resembling a members' club vibe without the exclusivity, making it accessible to all guests.

The Times Square branch, at 7 Times Square, closed in early March after opening in 2023, according to Crain's New York Business. Delivery and reservation platforms now mark the Times Square location as permanently closed.

Owner Antonis Karagounis states, 'I'm trying to bring my nightlife experience from DC through all the years into something a little bit more sophisticated, but still vibrant for Arlington.'

I just found the funny in it, of how you can take an 87-year-old Albany landmark and reduce it down to a drug-infested strip joint in El Cerrito. All the information is wrong.

There's no shortage of discounted drinks and snacks (even on weekends) at these Cuban cafes' happy hours. Try a piña colada or daiquiri for $8. Snacks like goat-cheese croquetas and guava barbecue chicken sliders are $8, too.

For the past few years, we've been rounding up the best new restaurants in New York City as they open, with the sentiment being that anyone visiting the Big Apple can get a glimpse of our vast and diverse culinary scene by dining at a younger spot or two alongside the old-school institutions.

But then the playoffs arrive, and you and I are reminded of what makes twilight football-outdoors and on grass-special. You start off in broad daylight as both teams fuck around for a quarter or two. Then the sun slowly begins to bleed away, taking all distractions along with it as it sinks below the horizon. Now we're in primetime, when everyone is watching. Now every player on the field is in the spotlight, and you, the viewer at home, are dialed in.

This spectacle of a drink-which comes in a swiveling glass on a bed of moss under a smoke-filled cloche-is part of a new lineup of "multisensory" cocktails created by Jeremy Le Blanche, known for avant-garde creations at Fantom in New York. But the earthy and bright combination of tequila, amaro, matcha, cardamom, lemongrass, and lime is stunning even without the theatrics.

Used to strain ice and other ingredients out of shaken cocktails, a Hawthorne strainer is a small, flat, spoon-like gadget with holes plus a coiled spring around the edge. You simply fit it over the rim of a glass or shaker tin before pouring liquids through. It's essential for cleanly separating the cocktail from the ice without spilling or creating a mess during the pour.

The project comes from a deep bench of hospitality heavyweights: Jimmy Rizvi, the restaurateur behind Bungalow, and Kanvar Singh, of Midtown's ever-popular Elsie Rooftop, lead the partnership along with beverage director Hirotomo Akutsu, formerly of Tokyo's Bar Trench (ranked 94th on the World's 50 Best Bars 2025) and creative director Rio Azmee of Shinka Ramen. Every detail, from the way a cocktail is built to the way the room feels, is deliberate.

When the gin and tonic glasses are drained, and the crab tostada and chimichurri-dressed steak plates are cleared from the table, customers can snake through the kitchen and descend candlelit stairs to an entirely different experience: Laberinto, an underground speakeasy. The theme at Laberinto, which means labyrinth in Spanish, is escapism - a micro vacation after the meal has ended where guests chat, flip through vinyl records, and sip Mexican spirits and liqueurs layered with notes of oregano, sage, and palo santo.

Since 2018, Punch has been on a mission to elevate and amplify rising talent through our Best New Bartenders program. Over the years, we've grown a network of nearly 100 alumni who have gone on to open their own bars, advocate for a more inclusive industry and move drink culture forward, all while making some of our favorite cocktails.

The latest crop of bars are doing all of the above and then some, putting an emphasis on zero waste, housemade distillates, off beat wines, and immersive vibes. What's also clear is the geography of drinking culture: its clear epicenter is Lower Manhattan, with a few exciting entries in Brooklyn and one in Long Island City, Queens.

Prohibition was the nationwide ban on the sale, manufacturing, and transportation of alcohol in the United States from 1920 to 1933. During this period, gangsters and bootleggers produced illegal booze, smuggled it across state lines, and ran secret bars throughout the country. While some bars were raided by the authorities, others thrived as a result of deals with the police or extensive protective measures.

Valderrama and Senior were introduced by a friend because of their mutual interest in food and advocacy and decided to work together after just one phone call. "We had a 30-minute conversation scheduled, and we were at an hour and a half, and we just kept talking," Senior says. "It was just really a connection immediately, and we really were like, 'We need to make this into something.'"

While one of the bartenders at the legendary Connaught Bar in London mixes your martini tableside, you're invited to choose your bitters to complete the drink. Lavender, perhaps? Or would tonka, coriander, or cardamom please you? Oh, what about the house-developed Dr. Ago's? Whatever your choice, you feel special for having collaborated on your order. But in truth, the selection process is so carefully planned by the Connaught that they're still behind the wheel. It's customization and control in perfect balance.