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Booker and Dax
Since Noodle Bar, Momofuku has been an innovater in the way we eat even more than what we eat. Late-night pork buns and crack pie are lifestyle choices. But with Booker and Dax the Chang empire is taking a turn as inventor: it's a cocktail bar in the former Milk Bar space, run by Dave Arnold, Director of Technology at the French Culinary Institute. Cocktail geeks, science geeks, and run-of-the-mill geeks can all be pretty excited about what's going on behind the bar, including techniques that make use of centrifuges, 1500 degree heat, liquid nitrogen, and rotary evaporators—all of which actually earns the "ology" in mixology. The cocktail menu is organized by technique (carbonated, centrifuge clarifed, red hot poker, classic), ranging from the recognizable "bottled manhattan" to the "lady of the night" made with clarified tomato juice, horseradish distillate, sriracha, worcestershire, and reposado tequila. Patrons can also order a variety of bar snacks like ham chips, pork buns, and pickles.
Booker and Dax
207 2nd Ave.
Near 13th Street
212-254-3500
