Butcher and the Rye
It's hard to miss Butcher and the Rye's emphasis once you enter: a huge two-story wall lined with some 600 whiskeys makes it very clear that this New American restaurant is mostly about the amber elixir. And people have noticed: the mixology program earned a James Beard Award semi-finalist assignation for two consecutive years. Oil lamps and antler chandeliers gesture to a rustic Americana past here, while a meat-heavy menu sings to carnivores, featuring dishes like dry-aged steaks, duck broth, bone marrow with oxtail jam, and smoked lamb neck with mint chimichurri. The spot's proximity to the theater district makes it an obvious pre- and post-show visit, and also served as a suitably dark cocktail den with a lineup that would impress even Holden Caulfield.
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