The Vanderbilt

Saul Bolton, who helped make Smith Street a brand name with his restaurant, Saul, strikes again with this gorgeous gastropub. A handsome room sets the stage for smartly executed mixed drinks like the warming and nuanced Chase and Shade, made with apple brandy, apple-cider molasses, black tea, bitters and lemon. The best quaff we tried was the brawny, spicy King Edward (rye, cherry Heering, vanilla and a spritz of Scotch). The Vanderbilt also makes a play for the dinner crowd: Excellent—if pricey—small plates include addictively sweet honey-glazed chicken wings.