Perpetually packed Grand Army mixes and muddles some of Brooklyn’s best cocktails (including an excellent frozen number spiked with coffee), alongside some of the area’s freshest raw bar options. Grab a seat at the bar to try any of the current Nic Cage-themed libations, and pair one with a tower of seasonal oysters, or plate of curry-spiked trout sashimi. New chef Thom Chun, previously of Coi in San Francisco, recently came on to overhaul the seafood-centered bill of fare.
More often celebrated for its seasonal cocktails and overflowing raw bar, Grand Army Bar also offers a highly curated selection of natural wines on its drinks menu. Beverage director Brendan Biggins draw out small producers like low-intervention, biodynamic winery Liten Buffel, which produces an organic Riesling in New York; a sparkling rosé from Fraz Strohmeier who has been producing natural wines for nearly two decades in Austria; and a natural red deemed the “perfect pizza wine” from Czech Republic star winemaker Milan Nestarec. The team also recently launched their own bottle shop, giving patrons the chance to bring home the wines (and food and cocktails) previously enjoyed barside.
How to order: Reservations available via Resy. Takeout available via website.