Prohibition

A red door at the back of the main supper club room leads to a smaller speakeasy room, both dressed for the 1920s down to the nightly entertainment: an opening act most nights around six-thirty, then a headliner that plays past eleven. Chef Alberto Gomez's kitchen runs small plates built to share between sets: steak crostini, a jumbo lump crab cake, lobster summer rolls. Cocktails sometimes arrive smoke-filled or poured tableside from a miniature bathtub.