Demi Monde Cocktailing in the Financial District

A subterranean swank-fest from some Death & Co alums and the original Vandaag chef, Demi Monde's sunken, chandelier-lit central seating area is flanked by roped-off banquettes and a glowing black bar pouring highly composed tipples (The Cut & Paste: apple eau de vie, whiskey, absinthe, honey, bitters) & spiked house sodas (pineapple coconut egg cream), while the kitchen puts out king crab/chorizo rolls and a pork belly bao w/ Brussels and mustard called the "Bacon Bun", not to be eaten by anyone who strips.