Even those who miss the old Market will find value in its replacement, a "global gastropub" that will pay dividends if you invest some time at leathery booths inside a tall, Edison-bulb-filled atrium
Market's David Gross stayed on to ensure the food is the opposite of his name, including roasted radish toast, pork belly sliders w/ chili mayo, crispy duck tacos, and spicy pork sausage w/ lentils. Meanwhile, James Beard winner Belinda Chang from NYC's Monkey Bar put together the drinks, which use housemade juices, bitters (wormwood, red pear), and bar syrups in cocktails like the Hibiscus Flip (gin, egg white, mint, maraschino syrup), and the Applejack/ Dubonnet Rouge/ orange bitters Bentley, which is just how they Rolls
If you don't trust bearded guys named James or anybody else to make your cocktails, tell them to bring you a DIY kit, which (along with your choice of spirit) includes vials of syrup, soda (tonic, ginger ale, or lemon), bitters, and herbs, plus a mini-lab of barware and a recipe book, which should offer a nice portfolio that's highly liquid, to help you pique even the dullest date's interest. Dollar-cost-averaging!