Happy Hours Restaurants in New York

70 kinds of tequila and mescal. Our chef beat Bobby Flay in a slamdown. Home-made Guacamole, award-winning spectacular tequila drinks, invented by our outrageous bartenders. Cuisine a cut above the Read more...

70 kinds of tequila and mescal. Our chef beat Bobby Flay in a slamdown. Home-made Guacamole, award-winning spectacular tequila drinks, invented by our outrageous bartenders. Cuisine a cut above the Read more...

A vanishing breed between its kind, Arte Restaurant is one of those quiet, beautiful, best kept secrets with a comfortable, homey ambiance. The fireplaces, the outside garden and the romantic atmosphere Read more...

Jadis Wine Bar, located on Rivington Street in the heart of the Lower East Side, since 2006, is a great place to meet up with old friends for quiet conversation Read more...

Explore wines from all over the world right here in Manhattan. Located in the heart of Union Square, our wine bar and restaurant offers guests an intimate setting and incomparable Read more...

Ten Degress Bar was the antithesis to the East Village history of establishments. There were far too many dive bars and not enough fine establishments. The East Village has changed Read more...

Named after the turn-of-the-century French novelist, Pierre Loti Wine Bar located between Union Square & Gramercy Park offers an extensive menu of European small plates & wines. French varietals dominate Read more...

Union Square Cafe—the flagship restaurant that launched Danny Meyer’s Union Square Hospitality Group—has been one of the country’s most beloved dining institutions for over 30 years.   Founded in 1985, Read more...

We Create Experiences To Savor & Cultivate The Moments. Enjoy Our Outdoor Dining! Savory cheese and Jacques Torres chocolate truffles! Full menu of salads, paninis, main courses and more. The Read more...

Terroir | Tribeca opened in Spring 2010. The space was a cheese production facility back when Washington Market thrived along the Hudson River.   Interiors, designed by Richard Lewis, repurposed Read more...