Two years ago, we asked the question: “Will New Yorkers pay to drink wine out of a rubber nipple?” Thank goodness for our dignity, the answer is no. The fondue lounge that replaced Gibraltar underneath the Nolita restaurant Jacques didn’t exactly take off, and the tiny space went unused for a while. Last night, though, Jacques Oauri reopened it as 1534, a celebration of French colonialism (1534 is the year of Jacques Cartier’s first explorations). Where wine in baby bottles failed, Ouari is hoping Contemporary Cocktails (“the platinum standard of cocktail consulting,” per David Wondrich) can succeed with $12 seasonal drinks inspired by France and its colonies. In addition to the cocktail and small-plates menus below (food is served till 1:30 a.m. from Wednesday through Sunday, and till 2:30 p.m. Thursday through Saturday), there’ll be rotating seasonal punches served from absinthe fountains.
Marriage of French Aromatic Pineau des Charantes and American Rye Whiskey. Peach bitters, angostura bitters, and lemon oil.
Mexican variant of a modern classic. Anejo Tequila, Lemon Juice, Ginger-Agave Nectar, finished off with some smoky Mezcal.
The Pearl of the Antilles
Frances attempt to colonize South America with this Cachaca, Cane Syrup, Lime Juice, and muddled blueberry and cardamom.
French Polynesia/Pacific (Établissements français d’Océanie)
Jamaican Rum, House Made Orgeat, Fresh Lemon Juice, Apricot Liquor, and Angostura. Served with a large Mint Sprig.
Western style gin, blended with Fresh Lemon Juice and Hibiscus Syrup. Topped with Dry Champagne and garnished with an edible flower
Calvados, East India Sherry, Velvet Falernum, Fresh Lime Juice, and Demerara Sugar. Topped with Blue Mountain Coffee grinds and Whiskey Barrel Bitters.
Africa (Afrique occidentale française, AOF)
Foreign Legion Punch
Chai Red Bush Tea, VS Cognac, Fresh Lemon Juice, Demerara Syrup, and some black cherry preserves. Topped off with a lemon wheel and Brandy Cherry
St. Louis Fizz
A combination of spiced rum, bourbon, spiced syrup, fresh lemon juice, and egg white.
Bang the Drum
Spiced syrup, Ramazotti Amaro, and VS Cognac. Finished off with a large orange peel
Same Same But Different
Péruvien Pisco, Lemon-grass Syrup, Fresh Lime Juice, Ginger Juice, and egg white. Dusted with Chai Green Tea and Angostura Bitters
Halong Bay Cooler
Vodka, pear juice, fresh Lime juice, and Mint delight.
‘Tear-jerker’ pepper infused gin, lemongrass syrup, fresh Lemon juice, Creme Yvette, and soda.
Soothing mixture of Rye Whiskey, Yellow Chartreuse, Pernod Absinthe, Apple Cider, Lemon Juice, and Demerara. Topped off with a healthy dose of nutmeg and orange wheels
Pumpkin Patch Punch
Nicaraguan rum infused with pumpkin, fresh pineapple juice, Grapefruit juice, Sugar Cane, Pumpkin Allspice, Orange Juice, and finished off with Angostura bitters, grated cinnamon, and star anise
Croque Monsieur “Sticks” with Dijon mustard
A classic croquet monsieur, with a slice of cooked ham, Swiss and gruyere cheeses on pain de mille bread.
Alsatian Tarte (Tarte Flambé)
Our take on the classic Alsatian tarte, this is a crispy, thin pastry crust topped with sliced white onions and smoked bacon.
Harissa Spiced Lamb Meatballs
The lamb meatballs are made with a mixture of ground lamb shoulder and merguez sausage. The meatballs are cooked in a light lamb jus that is seasoned with harissa- a Moroccan chili paste with a slight smokiness to it. They are finished with a little fresh lemon zest.
Chicken Pastilla with Almonds, Dates and Lemon
A pastilla of braised chicken meat wrapped with phyllo dough and baked until crispy. The chicken is cooked with dates, oranges, fennel seed, paprika and onions. The meat is picked and mixed with some of the braising liquid and some slivered dates and toasted almonds.
(Poisson Cru)Lime Marinated Tuna with Coconut Milk
Diced tuna mixed with lime juice and Thai chilis, coconut milk. Served with some fried wonton chips for dipping.
Pineapple Glazed Pork Ribs
Pork spareribs brushed with a pineapple barbeque sauce
Mini Bahn Mi sandwiches with House-made Pate
Fresh baguette with a siracha mayonnaise pork pate, a slice of ham, slice of cucumber, pickled carrots and whole sprigs of cilantro.
Shrimp Summer Roll with Mango Sauce
The Cold roll of rice paper filled with lettuce, mint leaves, cilantro, poached shrimp, rice noodles and jicama. The sauces are a mango coulis and some siracha sauce.
Salt Cod Fritters
Salt cod breaded with panko breadcrumbs fried and topped with chopped parlsey.
Grilled Sugar Cane Shrimp with Coconut Curry
Large shrimp skewered on pieces of sugarcane and grilled with a coconut milk, curry and herbs sauce.
1534, 20 Prince St., nr. Elizabeth St.; 212-966-5073