Photograph by Brian Manley
In this endearingly dark little room in the corner of Krog Street Market, Greg Best and Paul Calvert—two of the city’s most ingenious bartenders—mix and stir and shake and dazzle; their concise cocktail list is reason enough to endure the weekend wait. But even those drinks can’t upstage executive chef David Bies’s nostalgia-inducing menu—including the city’s best clam roll, best steak tartare, and best Cobb salad. That’s a lot of bests, and we have one more biggie: best brunch, at which you’ll find a similarly clever high-low mix. 99 Krog Street, 404-458-4534, ticonderogaclub.com
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