Opened on New Year's Eve 2006/07, Death & Co became an instant icon in Manhattan’s East Village and is widely regarded as one of the birthplace venues of America’s craft‑cocktail revolution. The interior features a noir, speakeasy‑style atmosphere with exposed brick, a marble bar, low lighting, and attentive bartenders in bow‑ties and suspenders, giving it a timeless yet modern edge. Its cocktail menu rotates seasonally, offering around 30 signature drinks, including bold creations like the City Point rye‑whiskey blend, Swiss Army Knife mezcal‑tequila hybrid, and inventive zero‑proof options such as Bitter Soda and Vibe Shift. Most cocktails land in the $18–$23 range, with evenings often bustling and reservations limited to parties of up to eight via Tock—or walk‑in (first‑come, first‑served). Beyond drinks, Death & Co offers elevated bar food with sharable plates like truffle mac & cheese, lobster sliders, octopus, and tuna crudo which complement their libations beautifully—crafting an experience somewhere between cocktail lounge and refined tapas spot. Recognized as a global leader in hospitality and mixology, the bar has won prestigious awards and influenced cocktail culture through its published books Modern Classic Cocktails, Cocktail Codex, and more.
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