This newly opened bar, located on the first floor of The Racquet Club, is identified by two red metal chairs in front and its black door. The spacious and dimly lit space venue features a gleaming marble-topped copper bar and matching stools that are all reminiscent of the mid-century aesthetic pervading the city’s newest nocturnal haunts.
Seating yourself on one of these gilded barstools allows a front-row view to owner Fabio Brugnolaro’s impressive mixology ministrations. The multi-awarded bartender, who’s worked at several bars across Milan and Bangkok, is known for incorporating his passion for cooking into his cocktails. Often, he transforms flavors that he finds compelling in food into liquid form, producing creative drinks that are both savory and sweet.
Try the Spring Steen (B340), an aromatic and fruity vodka-based drink that’s just the right amount of sour and sweet from a mix of fresh mangosteen, lime juice, rose syrup, lavender bitters, and egg white. Or opt for Brugnolaro’s favorite, Rango (B340), a drink that combines homemade mango chutney, lime juice, white rum, egg white and a little bit of vinegar. For the sweet-toothed, a concoction inspired by an Italian dessert (it had not been named during our visit) is your best bet. This Instagramable drink is an intriguing mix of herbal vodka, almond liquor, Campari, chocolate bitters and pears. Finish the drink, and you’ll find a whole French rum-soaked cherry at the bottom.
If none of the fancy tipples on the list call out to you, just ask to have a chat with Brugnolaro, and he will gladly customize a drink based on his personal impression of you.