New NYC bar is an ode to the Highball
Following the launch of Mixteca in August 2025 and Kees in February, Please Don’t Tell’s Jeff Bell will open Highball Ltd in the 10 Grand Central office building on 13 March.
Both Mixteca and Kees are within the West Village’s One Cornelia Street building, with Highball Ltd being a separate venture and Bell’s first in Midtown.
Bell has partnered with Apres Cru Hospitality and Marx Realty to bring Highball Ltd to life, with the bar inspired by the ‘golden age of cocktails and luxury rail travel’, reflecting its proximity to Grand Central Station.
The venue sits inside The Meeting Galleries at 10 Grand Central, a collection of ‘flexible gathering spaces’ designed to blend hospitality and workplaces.
The drinks
Highball Ltd’s menu revolves around its namesake cocktail, described as ‘one of the most enduring and versatile drink formats’.
The opening drinks list features 15 cocktails divided into three sections: five classics, five house Highballs and five signature creations. These are accompanied by a dedicated alcohol-free section.
From the classics section, guests can sample a ‘maple-kissed’ Old Fashioned made with Old Forester Bourbon or a Martini made with Fords Gin and dry vermouth or vodka and blanc vermouth.
Highballs include a gin and tonic brightened with kabosu and shiso, a whiskey ginger Highball with quince, lemon, and cinnamon, and a vodka soda with Granny Smith apple and basil powder.
Meanwhile, the signature cocktails include a Yuzu Negroni made with Roku Gin, shio koji, and ponzu and a Blueberry Pisco Sour.
Alongside the cocktails, guests can take advantage of a ‘focused’ Champagne and rare spirits offering. Dom Pérignon will be served alongside a rotating selection of vintage spirits presented simply, neat, on the rocks, or with ‘minimal embellishment’.
These will be served at a green marble bar at the front of the venue, which will also host tastings and programming based around specific producers and categories.
In terms of food, Highballs Ltd will offer ‘elevated’ bar snacks and small plates designed to pair with the cocktails. These include mixed nuts, sour cream and onion dip with chips, and steak tartare with quail egg.
The bar will also offer sandwiches, such as roast beef with confit garlic aioli and horseradish cream, and a chilli lobster roll with crispy shallots.
Design
“The proximity to Grand Central is an exciting entry to Midtown for us,” said Bell. “The beautiful space reminds me of a luxury Pullman car and provided a lot of inspiration for the menu. There is such a rich history to draw from with the overlap in the golden age of cocktails and the golden age of train travel.”
Highball Ltd seats 65 guests. Its entrance on Third Avenue is through a dedicated freight entrance, with a red carpet inspired by first-class train services in the early 20th century.
Guests are then led to a service elevator by a doorman, intended to create a feeling of being under the radar.
Interiors fuse the ‘timeless glamour’ of the building’s 1930s Beaux-Arts design with nods to luxury train travel. Features include walnut millwork, velvet upholstery, marble surfaces, and a bronze-fronted fireplace.
As well as the cocktail, Highball Ltd’s name refers to a historic railway signal indicating a clear track ahead, allowing a train to proceed at full speed.
“Highball Ltd represents the next chapter in our mission to provide an exceptional experience that blurs the lines between workplace and luxury hotel,” said Craig Deitelzweig, CEO of Marx Realty. “By partnering with Jeff Bell and Apres Cru, we are creating an authentic, design-forward speakeasy experience that pays homage to the architectural history of the building and its location near Grand Central Terminal.
“We are not only setting new benchmarks in workplace design, but transforming 10 Grand Central into a true social destination – and our tenants are already enamoured with the concept.”
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