The Drunken Munkey NYC
Photo: Cititour.com
Contact Info:
Address: 338 E 92nd St
City: New York, NY
Zip: 10128
map: View the Map
Phone: (646) 998-4600
Website: http://drunkenmunkeynyc.com/
Hours:
Mon - Thu: 11:00 am - 2:00 am
Fri - Sun: 11:00 am - 3:00 am
Food Info:
Menu: View the Menu
Cuisine:
Indian
2nd Cuisine:
Pakistani
Payment:
Amex Visa Mastercard
Details:
Relive the glamour of the British Raj at the Drunken Munkey, a new UES spot offering a polished take on craft cocktails, many of them mod versions of classics, as well as a full, high- style Indian kitchen. There is a vibrant bar scene centering around a stone-topped bar outfitted with vintage bar tools, many collected by owner Arun Mirchandani, with patrons sipping drinks in elegant, if a tad unwieldy, vintage glasses. Cocktails include the famed Singapore Sling and Pimm’s No.1 Cup, made here with fresh lemon juice and hand-muddled ginger. The origins of the cocktail are often said to spring from India’s early 1600s with the creation of “Paanch “ so each month brings a different Punch served in a bowl for up to eight imbibers. Indian and domestic beers, wines by the glass or bottle and a full line of other spirits are also available. The restaurant channels colonial India with touches like cricket-ball door handles, elephant coat hooks, vintage toy trains and replica bicycles around the ceiling’s perimeter yet comes off as chic, not Disneyfied. Service is polite and attentive from bartenders clad in Nehru jackets and servers in classic “chudidaar kurtas” while the chefs have adopted Rajasthan turbans instead of toques. The crowd is a mix of ages; the noise level reasonable, despite” light” background music. The kitchen pulls off the Indian-Anglo amalgam via two chefs: Executive Chef Derek Alfaro, formerly of Fatty Crab, and Chef de Cuisine Chetan Patil, who hails from Kerala in southern India and worked at several five-star Indian hotels. Some of the inventive dishes are based on recipes from owner Mirchandani’s family; others are fresh takes on Indian fare. To nibble with drinks, try Paani Puri, crispy flour puffs filled with potato and chickpea chaat (a crispy snack food) served with tamarind mint water or Lamb Seekh Kababs nicely grilled spiced lamb. Unlike many Indian eateries, food here is à la cart; however, mains are presented as composed plates with rice, raita (yogurt sauce) and buttery naan to sop up flavors. Railway Chicken Curry riffs on a dish served on the Great Indian Peninsula Railway, the chicken lapped in a sauce of tomato, onion, mustard seed and curry leaves. Among the special dishes are Double Onion Lamb Curry, Tandoor-Baked Whole Cornish Hen in wine sauce and Lucknow Meatballs browned with onions and ginger. The curry and/or spice phobic need not worry as there are many non-curry dishes and most offerings are relatively mild especially Butter Chicken Tikka Masala, Vegetable Korma, and Anglo-Indian Beef and Vegetable Stew. For dessert, try a twist on traditional fresh cubed mango, here served sundae-style with vanilla ice cream and house-made orange drizzle. Gajar Halwa, a sort of pudding with touches of rosewater and pistachio is also popular. Bar and kitchen stay open late seven days a week ( 2 am weekdays, 3 am weekends) for late niters; private dinners for up to 35 guests as well as cocktail receptions for 50 can be arranged. - Mari GoldComments:
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