Because the only thing you've seen tanked in a science lab is hydrogen, head over to Booker and Dax, the much-talked-about, finally arrived rebranding of the original Milk Bar space overseen by the French Culinary Institute's Director of Culinary Technology, whose sorcery runs from centrifuged liquors to liquid nitrogen, making your chances of seeing something smashed basically 100%. Your first look at the revamped menu starts... now!:
Hailing from the same culinary genius that begot New York City's most renowned bowl of ramen, Booker and Dax serves classed-up cocktails with innovative twists. Look for this creative spirit in the simplest of cocktails, like the Banana Justino, which is prepared via a centrifugal spinning process that separates the flavors from the solids that deliver them. The just-large-enough space keeps party groups at bay, so you can properly focus on your milk-washed tea vodka and all its complex, lemon-ey goodness.