Highlands

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New York has another Scottish bar in the form of Highlands, a two-room "contemporary Scottish gastropub," according to co-owner and authentic Scotsman Brian McGrory. The space that once housed P*Ong is now be outfitted in Scottish furniture and plaid tartans—McGrory describes the main room as "focusing on industrial Scotland with influences from the distilleries... [with] a lot of metal, wood, tartan and warmth," and the side room, which is better for private parties, as taking "influences from a Scottish library/hunting lodge, [with] leather banquettes, re-upholstered vintage chairs with whispers of Tartan, coffered ceiling and a fireplace. Very cozy and very Scottish."

The bar and kitchen will offer top-shelf Scottish cocktails, made from artisan Scottish booze (like the Highlands gin and tonic, made with Hendrick's and house-infused cucumber ice, and the Scottish Ginger Mule, made with Crabbies Ginger Wine), alongside Scottish micro-brewed ales. Executive chef Jeremy Chambers Hammond (formerly of Public) turns out gourmet Scottish dishes, like the Cullen Skink, a traditional smoked haddock, and the Gairloch Bay Mussels, steamed with garlic, lemon, mustard, dill and Galloway cream. All fall nicely in the $8 to $18 range, and all are be available until midnight, when the kitchen closes.

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