INGREDIENTS
—2 ½ ounces Dubonnet Red
—1 ounce Elijah Craig bourbon
—1 ½ ounce triple sec
—1 dash Angostura bitters
DIRECTIONS
Stir all ingredients over ice and strain into a chilled cocktail glass. Garnish with orange zest.
Courtesy of Butcher & Banker
Butcher & Banker is uniquely tucked inside a former bank vault under the New Yorker Hotel. The hotel, which opened in 1930 (at the height of the Great Depression), was the largest hotel in the city at the time and attracted a who’s who of entertainers and dignitaries from around the world, including Muhammad Ali, JFK, Joan Crawford and Nikola Tesla, who died in the hotel. The bank later closed in 1980, but the opening of Butcher & Banker in 2017 marked the first time in 37 years that the public had seen the vault.
Now this dining room, with a wall of original safe deposit boxes left intact, is known for its steaks and locally sourced seafood. The menu features a dozen USDA prime, dry-aged steaks from a Tomahawk rib steak to a cowboy bone-in rib eye topped with oysters and brown butter Béarnaise sauce to a Coulotte Sirloin (top sirloin cap). An in-house smoker allows chef Scott Campbell’s team to smoke pastrami-rubbed long-bone short rib, while Norwegian salmon is cold smoked, hand-carved and served with fresh horseradish crème fraiche for an appetizer or hot smoked for a main course with mushroom fondue and Hollandaise sauce. Beyond beef, Campbell applies his creative touch to kitchen specialties such as five spice duck steak, filet mignon, tuna Florentine, sea scallops and foie gras with cabernet-shallot risotto.
