thrillist

Since the third time is only really the charm if it's got a full bar, Whisknladle Hospitality's third and largest Prepkitchen is the first to have one, but it makes its mark in other ways as well, like huge reclaimed balusters separating the dining room from said bar, moss-riddled birch bark on the walls, and a communal hand-wash station made from a schoolyard drinking fountain, at which Matt Cook and Jeremy Fink will be fighting around 4p, unless Nick Elliott tells his parents again.

The evolving menu is launching with taste bud tempters like the PK Pastrami sando with Gruyere/ caramelized onions/ apple horseradish slaw, confit pork belly with pickled fennel & a cider glaze, and the turnip/ pancetta-paired Mary's Chicken, which she cares about significantly less than her little lamb. Augmenting a solid 10-draft collection with gems ranging from Allagash's Curieux Bourbon Aged Tripel to Rodenbach's Grand Cru Flemish Sour, PK's first-ever bar'll feature house 'tails like the gin/ jalapeno/ avo/ lime London's Burning, twisted classics like an egg-loaded Manhattan Flip, and classic classics like the absinthe/ Champagne Death in the Afternoon or the gin/ Lillet/ Cointreau Corpse Reviver -- if you have any issues drinking the former, you can always switch to the latter.

They've also got a reverse happy hour from 10p-12a, and all day the bar'll be serving up $3.50 tapas like bacon-wrapped dates, local clams with sherry, and truffle-baked brie, whose charm will have you coming back way more than three times, despite its inherent cheesiness.

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Check out the menu at PrepKitchen.com, and then give 'em a ring to reserve a spot at Monday's opening