Time Out New York

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Bergen Hill
June 22, 2016
After closing its original location in April, the Carroll Gardens seafood spot from Ravi DeRossi (Death & Co., Avant Garden) and Interpol guitarist Daniel Kessler makes the move to Manhattan with this 40-seat Cooper Square revamp.”

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Avant Garden
December 9, 2015
The name is definitely worthy of an eye roll, but dad-joke hokeyness is graciously absent elsewhere at Avant Garden, a virtuous vegan-restaurant detour for owner Ravi DeRossi, whose personal brand of New York locales (the fondue-dipping Bourgeois Pig, the rum-doused Mother of Pearl) have heretofore been imbued with a Baz Luhrmann loucheness.”

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Mother of Pearl
August 25, 2015
Catching a breeze through white-linen curtains while downing an umbrella-decked cocktail is as close to an island escape as you’ll get on a grungy, hookah-fumed stretch of Alphabet City. For this paradisiacal 50-seat revamp of his old Gin Palace space, Ravi DeRossi (Death & Co, Cienfuegos) recruited longtime cohorts Jane Danger (the NoMad) and chef Andrew D’Ambrosi (Bergen Hill) to rehash the throw-back pours and Orient-skewing grub shaped by 1940s tiki culture.”

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June 18, 2012
Even in a bar scene as evolved as NYC’s, it can be frustrating how frequently what you drink determines where you drink. Seeking out good beer often requires a tolerant attitude toward televised sports, while hunting for haute cocktails can easily translate into an evening of bartenders dressed like Newsies extras.”

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March 15, 2012
Though eating out is an inherently pleasurable activity, truly fun restaurants are few and far between. Desnuda, a tiny wine and ceviche bar in the East Village, is one of those rare places. The limited bar seating puts patrons face-to-face with the personable chefs, and the ensuing friendly banter seems built-in to the experience.”

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Gin Palace
June 6, 2012
East Village cocktail booster Ravi DeRossi—whose ’hood holdings include Amor y Amargo and Death & Company, among others—teamed up with Dram's Tom Chadwick and Frank Cisneros for this star-powered project in the Cienfuegos complex. Turning from Cuba to Britain, the trio will transform the former rum-soaked El Cobre space into a rock & roll gin drinkery.”

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Amor y Amargo
March 23, 2011
At this a colorful nook conceived by Ravi DeRossi (Death & Company, Cienfuegos) and Bittermens, a small-batch bitters producer based in Red Hook, curious drinkers can find plenty of ways to mix edification and inebriation.”

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May 20, 2010
Ravi DeRossi (Mayahuel) introduces a rum-punch bar and Cuban small-plates restaurant in a pastel-colored space upstairs from Carteles, his Cuban sandwich shop.”


Death & Co.
April 23, 2010
The nattily attired bartenders are deadly serious about drinks at this Gothic saloon, a pioneer in the current mania for craft cocktails. Behind the imposing wooden door, black walls and cushy booths combine with chandeliers to set the luxuriously somber mood. The barkeeps here are consistently among the city's best, turning out inventive and classic drinks such as the Sweet Hereafter, a Latin American martini riff made with floral pisco, St.-Germain, Dolin Blanc vermouth and Cocchi Americano.”


The Rabbit Club
April 19, 2010
European suds get the speakeasy treatment at this murky, unmarked cellar that could double as an S&M dungeon. Coarse brick walls and votives sheathed in broken bottles welcome serious beer geeks, whom you’ll elbow aside for a seat at the brass bar.”


April 30, 2010
Barkeep Phil Ward focuses on tequila and its cousin, mescal, at this East Village haute cantina. His wonderful menu features a cool-as-marble Cinquenta Cinquenta—a pairing of chamomile-infused reposado tequila and white vermouth that goes down like iced tea.”


The Bourgeois Pig
February 24, 2010
There’s nothing bourgeois about the industrial metal steps down to this Greenwich Village wine-and-fondue spot. But inside, ornate mirrors and antique chairs give the tiny red-lit space a decidedly decadent feel. Trendy locals snack on tasty bruschette or bubbling cheese fondue—the raclette is extremely good—served with heaps of assorted breads, crudités and fresh fruit for dipping.”