When the term "French bar" comes up, most people think "absinthe", "wine", and "the thing that supports Serge Nubret's French weights". For one offering different ways to get sauced and huge, get to Tryst.
What was Le Bec-Fin's basement-dwelling Le Bar Lyonnaise has been unrecognizably overhauled to create Tryst, a not-entirely-Green-Fairy-based cocktail lounge boasting a revamped inventory of way-upscale, French-inspired light bites to down amongst uber-contemporary leather banquettes, crystal and cut-glass lighting, and whitewashed antique crown molding rimming a modern Cubist bar, where Picasso went through his Labatt Blue Period. Cocktails offer up sours like a tweaked Aviation with gin/ maraschino/ Creme de Violette and a Mastaka Swizzle made with Japanese whiskey/ Frangelico/ orange bitters, plus seasonals, which right now include a gin/ egg white/ sour cherry shrub Montmorency Fizz, and the whiskey/ lemon/ muddled peach Whiskey Peach Smash, which is what happens when she just misses the mountain tunnel off the jump on Koopa Troopa Beach. And because food equals more extended drinking, they're serving small plates like a truffle/ foie gras arancini and crispy bone marrow w/ caper parsley mayo, colder options like a pork rillette w/ Dijon and potato bread, plus by-the-ounce caviar including California sturgeon and paddlefish, also what they do to the new guy in fraternity-themed prisons.
Non-cocktailers can get after a laundry list of wines and Champagnes, and they're also doing absinthe served the traditional way: poured over a sugar cube placed on a slotted spoon, which you should enjoy as heartily as you can before running into the Ken Wall-er. Be careful, dude is going to steal your t-shirt.