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Reviewed by: Fabiana Santana
The recently-opened Tippler brings intentional mismatch, vintage curiosities and original bevs to a new unearthed basement level of the Chelsea Market.
Founders Michael Barrett (of China Club fame) and Michael Haber (who helped pioneer the Meatpacking District renaissance), partnered with the famed beverage brotherhood Tad Carducci and Paul Tanguay (the Tippling Bros.) to deliver this hot new destination to the 130-year-old landmark. The chilly underground lair features reclaimed wood from N.Y.C. water towers, repurposed automotive parts, and basement support beams as highboys with marble tabletop framework. The bev menu includes Tippling Bro classics (and some new ones) with standouts like the "Dizzy Oaxacan" (mezcal, Averna, grapefruit, lemon, ginger beer and chile), "the Marauder of 15th St." (reposado tequila, sloe gin, Gentian Liqueur, dry vermouth, arbol chile, grapefruit bitters) and "the Crippler" (bonded rye, overproof Martinique Rhum, Stroh Jagertee, mezcal, yellow chartreuse, and BBQ bitters). The bar food small plates are often sourced straight from Chelsea Market neighbors and feature the likes of crudo of Montauk fluke, flavor of the day potato chips, and a panini of coppa, pepperoncini and mozzarella. Straightforward picks like meat and cheese boards prove that in spite of any Yiddish word emblazoned across the bar, this place is not “ungapatchkad.”