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Dead Rabbit, Grocery and Grog - GM Sean Muldoon and Bartender Jack McGarry's Bottom Floor Tap Room and Top Floor Parlor in the Financial District


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On 1/29/2013 at 10:03 AM, weinoo said:

And we've now got 2 more places to try; Milk & Honey's new Flatiron incarnation and Dead Rabbit, in the financial district (unfortunately having some problems opening, due to lingering effects of Sandy on the area).

On 8/29/2013 at 5:34 PM, cheezepowder said:

I've been to Pouring Ribbons and Dead Rabbit in the last month and give a thumbs up for both of them.  They have different vibes - Pouring Ribbons is larger and brighter with a more modern feel and more modern cocktails.  Dead Rabbit specializes in historic cocktails, has dimmer lighting, and is a smaller space.  But I enjoyed my cocktails at both spots.

On 11/13/2013 at 4:20 PM, JLK said:

Dead Rabbit is an experience. I loved it (then again, I wasn't paying).   :)

I went to Dead Rabbit for the first time last night. The cocktails were quite good. We got there in time for the $1 oyster special (5-7 M-F upstairs, IIRC) and while they were good, they were rather poorly shucked.

Downstairs, it was hectic but kind of fun.

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I'm surprised that with all of the awards and accolades that Sean, Jack & Co. have racked up, there hasn't been more conversation about Dead Rabbit.

We went last month while I was in town for a conference. They recently added a full Irish Breakfast to the menu:

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It was a great start to the final day of our short NYC trip. Later on that day we visited their new Cuban-themed sister bar in Battery Park called BlackTail. We absolutely LOVED our experience, and to be quite honest I like it better than the Dead Rabbit. It seemed they took what they learned creating Dead Rabbit and newly Michelin-starred GreenRiver and expanded on it.

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