Aside from the regular bar items, Kave is serving Pelaccio’s pork-belly fries with a sambal aïoli and “the bone”: a shot of Hudson Valley rye with Tabasco, raw sugar, and lime. A single spoon with an oyster, charred ginger, dried bonito flakes, and coconut vinaigrette (plus a little bit of pork belly, of course, this being Pelaccio) comes with a glass of Prosecco with a splash of yuzu. And spicy flat noodles tossed with fish sauce and ground pork are served most appropriately, Kave says, with a PBR. “I loved a lot of the stuff I used to do with Zak at 5 Ninth,” he says. “The drinks are just natural to go with them at the bar.” Pelaccio, for his part, couldn’t be happier about the idea. “It’s fun, and it tastes great. Do you need another reason?” No. Gluttony will do any day.