Bar Toscana

This new small-plates-and-cocktails offshoot of the upscale Italian resto's got a curved liquor cubby and an ottoman-laden lounge, as well as an extensive menu featuring vittles like polenta croutons w/ Gorgonzola fondue & shaved black truffles, and shaved prosciutto w/ fennel & vanilla-infused olive oil. Drinkwise, they're slinging fresh options like the pisco/ Aperol/ bell pepper/ basil "Speziato", the Partido Blanco/ limoncello/ mint/ lime/ cucumber "Sorrento", and "My Italian Sazerac", with absinthe, rye whiskey, and peach bitters, which probably wouldn't be, if the whiskey'd be a little more straightforward.