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After shuttering for two weeks in July, Chez Sardine shook its Asian influences to reset with a more playful snack menu and a heavier concentration on cocktails. Chef Mehdi Brunet-Benkritly remains in the kitchen to dispatch elevated bar bites like black-garlic deviled eggs, herbed french fries with maple-mustard aioli and cod fritters with lemon mayo. The mid-20th-century space now has a larger bar run by Little Wisco vet Brian Bartels, who whips mint soft-serve ice cream into cocoa and cream liqueurs for the Black Pepper Grasshopper. 183 W 10th St between W 4th St and Seventh Ave South (646-360-3705, barsardinenyc.com)
MENU
FOOD
Warm olives with orange and cumin, $4
Cod fritters with lemon mayonnaise, $6
Deviled eggs with soy and black garlic, $4
Market vegetables with basil aioli, $8
Arctic char tartare with avocado and everything pretzels, $13
Local burrata with radishes and boquerones, $14
Little gem and cauliflower salad with avocado dressing and parmiggiano, $11
Smoked bird rillette with pickled beets and croutons, $10
Gruyere grilled cheese with eggplant-tomato tapenade and beer mustard, $9
Fedora Burger: smoked cheddar, crispy potatoes, cucumbers, barbecue mayonnaise, $10
Herbed french fries with maple-mustard aioli, $7
COCKTAILS ($13)
Parrothead Old Fashioned: rum, almond syrup, coffee-citrus bitters
Traction: tequila, Chartreuse, lime, celery
Save Big Money at Menard's: peanut-pine liqueur, lemon, strawberry, egg white
Supply & Demand Julep: rye, peach puree, lemon, mint
Dance Up That Alley: gin, coconut water, cucumber
Jim Meehan Says Hi: rum, orange juice, IPA, seltzer
Ramos Mezcal Hella Fizz: mezcal, lime, ginger beer, bitters, heavy cream, seltzer
SHHHHHHHH...: whiskey, cocoa liqueur, mint liqueur, almond milk, black pepper
Campfire Boulevard: campari, bourbon, sweet vermouth
Grandmama #2: tequila, Dry Curaçao, sage, rose liqueur
Parrothead Old FashionedFilip Wolak
Fedora Burger at Bar SardineFilip Wolak
Deviled eggs at Bar SardineFilip Wolak
Bar SardineFilip Wolak