The Tusk Bar

Influenced by its setting in the historic Evelyn Hotel in Manhattan, The Tusk Bar marries timeless elegance with free-wheeling flair. Food is imagined by Jeremiah Stone’s version of an oyster bar and seafood-driven small-plate menu with desserts by co-chef Fabian Von Hauske (both of Wildair, Contra). The glamorous bar room marries the spirit of the roaring 20s with the convivial attitude of mid-century cocktail parties, sharing the timelessness of a warm welcome, a well-made drink, a freshly shucked oyster - and a good time.

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