The Full Shilling

Chef Hector Garzon built the kitchen here around New American bistro plates alongside Irish standards: Guinness and beef stew, shepherd's pie, braised lamb shank, a buttermilk fried chicken sandwich. The back bar came out of a Belfast pub more than a century old, shipped over before the Financial District room opened on December 15, 1999. At the end of the bar sits a snug, an enclosed room with its own service hatch, and it's rarely empty. Seventeen beers rotate on tap, and the whiskey list runs to Jameson and Tullamore Dew.