Hemant Pathak opens Room 207
Room 207, a new speakeasy-inspired cocktail bar from mixologist Hemant Pathak in Manhattan’s East Village, opened last week (9 December).
The bar is a collaboration between Pathak and restaurateur Rajesh Bhardwaj. The duo have previously created Junoon and Jazba, both in New York City.
Room 207 is the group’s first standalone bar and seats an ‘intimate’ 26 guests.
The bar focuses on classic cocktails, updated with ‘advanced mixological techniques’ and seasonal ingredients, with Sahil Essani appointed as head bartender.
“We are very excited to launch Room 207,” said Bhardwaj. “While Junoon and Jazba have acclaimed bars and cocktail programmes, Room 207 is our first standalone bar.
“I’m delighted to give our chief mixologist, Hemant Pathak, total creative freedom to create the bar of his dreams. We invite New Yorkers and visitors to the city to experience this unique offering.”
The drinks
The cocktail list is divided into three parts: Forgotten Cocktails; Reimagined Classics; and a secret preset menu called Enigma, priced at US$69.
The latter is designed to ‘challenge guests’ perceptions and expectations’, with intense flavours and aromas. Those choosing the Enigma menu will receive three cocktails served omakase style, with guests choosing base spirits like malt, grain, juniper, cane and agave.
Forgotten Cocktails includes the Adonis, which is made with Lustau Fino Sherry, Graham’s Tawny Port, sweet vermouth, orange essence, as well as El Diablo, featuring Los Siete Misterios Doba Yej Mezcal, crème de cassis, lime and ginger beer.
Meanwhile, Reimagined Classics offers a Highball made with Cardenxe Sotol de Desierto, guava, hibiscus, coriander and lime.
This section’s twist on an Old Fashioned features burnt butter-washed Michter’s Bourbon, muscovado syrup and Angostura Bitters.
Urban beekeeper Andrew Coté supplies the bar with honey from his rooftop apiaries in Manhattan, Brooklyn and Queens, each bearing a different flavour profile reflecting its borough’s flora. Guests can choose their preference of honey provenance in a Bee’s Knees, which also features Barr Hill Gin, lemon and saline.
“New York City is a place known around the world for its enthusiastic embrace of classic cocktails,” added Pathak. “We want to salute that preference yet update these legendary drinks with advanced mixological techniques and seasonal ingredients, as well as play with our guests’ expectations and perceptions.”
The food
The food offering includes dishes popular during the Prohibition era, created by chef Akshay Bhardwaj, with desserts from chef Gustavo Tzoc. The menu will use locally sourced ingredients and produce from the Union Square Greenmarket.
“To develop the menu, we researched what dishes guests actually enjoyed in bars during the 1920s,” added chef Akshay Bhardwaj. “At the same time, we embraced present-day dishes and culinary creations that are resonating in New York City. Our menu is an engaging combination of the two, reinterpreting the past through a modern lens.”
Small bites include oysters with pickled onions, lemon foam and coriander dust, and the Humble Potato – crispy potato poppers with two dips.
Other dishes include pulled chicken with crispy brioche and garlic chips, and lamb skewers with pickled peppers.
In other New York City bar news, Chin Up has opened in New York’s Lower East Side.
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