Start with a cocktail—a flaming negroni or, soon, one of their barrel-aged concoctions—served up by a Bourbon & Branch vet. Then head into the main restaurant—a bright joint with turquoise tabletops, lime green walls and skylights with traffic light covers, producing a stained glass effect. Opt for a two-top by the window overlooking the park and order up a pork chop , a flat iron steak or... a grilled cheese. Nothing pairs with negronis like a grilled cheese.

Two chefs, Dane Boryta (formerly of Sens) and Matt Sullivan (from Blue Plate) are conspiring on this rather straightforward California-inspired menu with comfort food leanings. Dane's best friend, bartender Pete Gowdy comes from Bourbon & Branch, creating a list of classic cocktails it's safe to assume will be prepared with some level of skill.