Aiming to bring the old convivial atmosphere of 19th-century Irish-American and New York watering holes, the Dead Rabbit—fully, the Dead Rabbit Grocery And Grog—features 72 "historically accurate" cocktails from recipes of the era, including bottled punches that come in what else but flagons. The food menu is a dazzlement of riches, from appetizers like steak on toast, Scott eggs, and shrimp risotto to soups and salads to entrees like a tremendous shepherds pie, your traditional beef stew, bangers and mash, and, of course, fish and chips. This is all without mentioning the grocery menu, which runs the gamut from baked beans to oatmeal to tea and all of the sort of things you'd never in a million years find at Whole Foods.

But as impressive as the menus are for both food and drink, it's the bar itself that sells patrons on the place, with a taproom on the ground floor that's every bit an everyman pub, with some of the best Hibernian decor in the five boroughs, sawdust on the floor, and just that general feeling of clutter that makes a bar feel truly like home. Upstairs is the Parlor, where you'll find the aforementioned punches and specialty cocktails, as well as a more genteel atmosphere, with puffy leather stools and the more reserved decor of a true gentleman's club.