In the last 6 years we can't remember the last time it was this warm in the month of March in NYC. Yesterday we came out of hibernation mode, starting off with last summer's favorite brunch spot Vinegar Hill House (yes, the Reuben Sanchez is still permanently on the menu). Then we strolled down Henry Street, weaving through the strollers, took a left on Atlantic and walked through Boerum Hill, where we lingered at Darr over hunting trophies and burlap sacks. We browsed Hollander & Lexer across the street, took note of the rack of white linen vests and seersucker shirts. More burlap sacks at Smith & Butler before we finally rested our feet at Clover Club amid an updated menu of sours, bucks, mules and a handful of spiced almonds. Hopefully it's not just a tease but we'll get a true Spring the rest of this season.The bar at Vinegar Hill House
Unmarked exterior of VHH
Clover Club:
Carrera Sour of anejo tequila, pear nectar and jalopeno syrup and fresh lemon juice; spiced almonds
Uncle Buck of silver tequila, chartreuse, pineapple, lime and ginger syrup
Spicey Pete of single malt scotch, Velvet Falernum, ginger beer, lemon, orange and agave syrup
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