Bar Colette

The drinks here hit the perfect note between serious and playful. You don’t have to understand how a centrifuge works to enjoy a clarified cocktail, so just sit back, relax and know that a lot of work went into each drink behind the scenes. A prime example is the Akebono, which is made with clarified butter, shichimi-washed mezcal, fino sherry and banana water. If that’s all too much to wrap your head around, the bar also serves classics, fun shots, wines and sake. And when you’re hungry, the food comes from chef Kazuhito Mabuchi at sister concept Namo next door, so you can expect well-executed nigiri, sashimi and rolls. It’s pretty easy to see why this place snagged a 2025 James Beard nomination for Best New Bar.