The Bar Downstairs at the Andaz Hotel on Fifth Avenue, across from the New York Public Library’s main branch, has quickly become a popular meeting place. The large, high-ceilinged space, with exposed beams and polished wood tables, offers a variety of seating areas from a couch by the fireplace to tables near the bookshelves, where you can enjoy cocktails and small plates. (“Cozy” is a word that comes to mind.) The bar itself wraps around a spotlighted open kitchen where you can watch and engage with the bartenders and chefs while you sip your drink. 

Fresh and seasonal ingredients are the standard here for food as well as drinks. The cocktails are so fresh – nothing is artificially sweetened or colored –  and there are no sissy drinks here. The signature cocktail, The Cellar Door, is made with Pimms Number One, lemon, bergamot syrup, spiced rum, and a dram of allspice. (Think Earl Grey on steroids.) Another favorite is the Mexican Firing Squad with Herradura Blanco tequila, lime, pomegranate molasses, and angostura bitters.  

Andaz’ Executive Chef Roberto Alicea celebrates his Latin roots and among the small-plate favorites are marinated skirt steak with salsa criolla (lime and cilantro). Bite-size pieces of grilled octopus, tender and smoky, are mixed with raw fresh veggies, such as cucumber and apple and simply dressed with lemon and parsley. Daily from 5 pm until late; no reservations policy. -- Marian Betancourt