Subject

Christopher Harrington, who cut his teeth at Momofuku and Saxon + Parole, runs the bar at Subject on Suffolk Street, built around a simple rule: if the syrups, bitters or sodas can't be made in house, they don't go on the menu. Small tables set close together keep the room leaning in and talking over each other rather than standing around, and a ten-seat heated patio out back handles the overflow. Beyond parmesan-and-truffle popcorn, the only food is a hot dog made from an Ends Meat beef-and-pork blend on a gluten-free bun. Reservations run through Resy, for up to twelve people on weekdays.