With an elegant brown bar and an art deco clock hanging from a punched tin ceiling, the Belmont evokes a lost era of languid sophistication. Owner Mickey Moran is the consummate bartender, and he mixes some of the most impressive cocktails in town. Aged mezcal adds a touch of smoke to the Bells of Jalisco, while jalapeño-infused honey adds a zip to the grapefruit and bourbon of a Brown Derby. Four dots of brown bitters on a foamy layer of egg whites form the “paw” atop the Tiger Paw sour, while housemade bitters make the Belmont’s Manhattan deep and complex. If you get the munchies, Moran will carve off paper-thin slices of bresaola or lamb prosciutto with a stylish red Italian slicer or toast you a homemade pop-tart filled with Nutella and bananas. —Robert Moss Dish (Winter 2013)
Owner Mickey Moran lovingly concocts some of the best handcrafted drinks in town, and they have some snacks and nibbles to fill up your tummy.