Après, Now Open in the Former Apiary Space, Is Serving a Ramp Cocktail

The ramp cocktail, with gin and Blanc vermouth.

The ramp cocktail, with gin and Blanc vermouth.Photo: Melissa Hom

Apiary owner Jenny Moon has teamed up with Mazen Mustafa, the former executive chef at the Elm, to reopen her East Village restaurant as Après. Mustafa's modern, vegetable-centric menu includes dishes like Egg Drop Soup with king crab, spring garlic, and spinach; fluke with green strawberries, coconut crème, and green-curry consommé, and beet cake with dill pollen. But it's the booze that's weird and interesting: Après has one-upped Chalk Point Kitchen's kale martini with an entire menu of market-driven drinks, like ramp with gin and Blanc vermouth, and rhubarb with rye, absinthe, and Fernet.


Crudités with miso royale and raw and pickled vegetables.Photo: Melissa Hom


Heirloom carrots with koji, sea buckthorn, and langoustine.Photo: Melissa Hom


Carrot cocktail with gin, ginger, and Campari.Photo: Melissa Hom


Celtuce with turnip, duck leg, and Asian pear.Photo: Melissa Hom


Buttermilk panna cotta.Photo: Melissa Hom


Chocolate cocktail with mezcal, sweet vermouth, and Xocolatl mole bitters.Photo: Melissa Hom


The dining room can seat 56.Photo: Melissa Hom

Menu [PDF]

Après, 60 3rd Avenue at 11th Street, 212-254-0888


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