Madison Square Tavern

American standards get a kick of globe-trotting spices at this iron-pillar-fitted gastropub helmed by chef Walter Hinds, who cut his chops at Gotham Bar and Grill and Southampton’s 75 Main before winning critical acclaim at Stone Terrace Restaurant in the U.S. Virgin Islands. Now back in New York, he issues out eclectic pub grub like sake-infused roasted clams, lamb ribs coated in South Asia’s garam marsala and vegetable dumplings stuffed with both sweet vindaloo and golden borscht. A warm amber-topped bar touts cocktails like a tequila–Ancho Reyes Start Me Up and watermelon-mint vodka martini, and beer such as Speakeasy Blind Tiger’s Imperial IPA.