“This storied building really resonates with our creative and cultured community,” said Josh Wyatt, CEO of NeueHouse, in a release. “Respecting the heritage, emotion and geography of this L.A. icon, as well as its architectural and filmic history, we imagined The Wyman as a destination which could reflect its incredible story. I can see George Wyman, the architect of Bradbury, sipping on an elegant cocktail at the end of this bar, flanked by the Blade Runner set still of Harrison Ford.”

The menu includes Ground Beet Lattes, Chlorophyll Water and Kombuchas for a daytime “recharge,” while it offers beer, wine and cocktails at night.

The bar is only open to NeueHouse members.

Iris

San Francisco

The sister bar to Japanese fine-dining restaurant Nisei, Iris features high-end Japanese cocktails and Japanese whiskies.

Led by Bar Manager Ilya Romanov (Niku Steakhouse, The Dorian), the menu takes a minimalist approach to cocktails. Each cocktail draws from the geography of Japan and features elements relevant to Japanese imbibing culture.

Drinks include: Pop Quiz (Japanese vodka, arangiu, floral fortified wine, mandarine, lemon); Wildcard (elderberry shochu, Amari, stone fruit, ramune, coconut); and Middlechild (Japanese gin, verjus blanc, snap pea, tonic).

The space is designed to reflect the mid-century modern aesthetic along with Japanese-inspired artwork from local artists Maya Fuji and Alice Koswara.

The bar seats 20 people indoors and 30 outdoors in a beautiful parklet outfitted with heated cushions.

Our/New York

New York City

Our/New York is the city’s first vodka distillery since Prohibition and has just reopened after COVID. Located in the Chelsea neighborhood of Manhattan, the distillery was founded by David Ortiz of Dave’s Quality Meat.

The bar is designed with the metal from hot dog carts as a tribute to New York City, as well as wallpaper depicting traditional NYC spots.

There’s also an Instagrammable moment with the introduction of a neon wall sign saying “Our/New York.”

Bar manager Kaddy Feast designed the Fall/Winter 2022 menu that features drinks made with New York and Brooklyn ingredients, the newest of which is called “Brooklyn Bridge.” That drink is made with Our/ New York vodka, St. Agrestis amaro, Mike’s Hot Honey, Bitter Hearts Club bitters, vanilla liqueur, nutmeg and branded orange rind.

Other drinks are named after New York neighborhoods like The Washington Heights Mule, Flower District and Highline, and institutions like Corner Bodega.

Our/New York distills its own vodka and sells it. Tastings are available at the bar.

Bar Chrystie, The Public Hotel

New York City

Ian Schrager’s Public Hotel has a new cocktail bar: Bar Chrystie. The bar is designed to pay homage to the 1920’s Hollywood glamour and NYC’s cocktail culture.

“Bar Chrystie is a sophisticated piano bar without the piano, a place to go for an intimate tête-à-tête. It’s a modern version of the real classic cocktail bar with state-of-the-art drinks taking inspiration from around the world,” Schrager said in a statement.

It’s inspired by Bar Hemingway at the Hôtel Ritz Paris and Harry’s Bar in Venice. To achieve its stately appearance, the bar top is framed by chandeliers, a standing Baccarat candelabra and metal orbs.

Cocktails were created by Robert Krueger (Formerly of Employees Only and Extra Fancy) and are rooted in classic mixology with a “theatrical twist.”

“The cocktail program is firmly rooted in the classic mixology canon, with an emphasis on barrel-aged spirits that explore a range of oak origin, level of char and age of barrel,” Krueger said in a statement. “The drinks have been reimagined with elevated, fresh ingredients, rare and fine spirits and theatrical presentations that salute performance art. We combine downtown energy and creativity with uptown cosmopolitanism and grace. Bar Chrystie is where urbane flavors balance textural complexity and where magic meets precision.”

Drinks include The Big Olive, which is a dirty martini variation with olive oil washed vermouth and drops of house-made Cerignola olive oil; Chrystie Manhattan, which is a version that goes to the cocktail’s roots with a 50-50 split of whiskey and vermouth, along with dry curaçao and amaro; and Uncle Rusty, which is a Rusty Nail with a splash of Jamaican rum and Fernet Branca.

Monterrey Bar, The Standard Spa Miami

Miami

Monterrey Bar’s name pays homage to the hotel’s namesake roots, The Monterrey Motel, which opened at 40 Island Avenue in 1953 and was originally designed by Architect Norman Giller.

The intimate bar features classic drinks and elevated bites from Executive Chef Andrew Gilbert.

Cocktails include the Lido Gin Martini (Americano Vermouth, Lemon Zest and Herb Oil) and Root Chakra (Blanco Tequila, Campari, Dried Chili Reduction, Fresh Lime and Sage).

As for design, the walls are decked with Afromosia wall paneling, while the floors are covered in plush carpet emulating the ocean. A Murano glass chandelier hangs above the room.

The shelves are playfully lined with a pop art collection of 1980s “Frozen Moments” by artist Geoffrey Rose.

Matador Bar, The Miami Beach Edition

Miami

Located inside The Miami Beach Edition, Matador Bar packs a serious punch on décor along with name recognition. This bar was created as a sister restaurant to the Matador Room by chef Jean-Georges Vongerichten.

Inspired by the 1950s and the Matador Room’s décor, Matador Bar is a darker version of the original with black lacquer and framed matador photos in black and white.

The bar allegedly has the only unobstructed view of the ocean at any hotel in Miami Beach. The view is framed by giant floor to ceiling windows.

S’Bar, Citizens

New York City

Opened in the new Citizens food hall in New York City, S’Bar is one of the most elevated bars inside a food hall you’ll ever see. S’Bar is a product of Sam Nazarian, founder of C3, the creator of the Citizens food hall and a slew of virtual brands.

This is the fourth location, just opened in October, of the bar that boasts locations in Miami, Dubai and Los Angeles, as well.

S’Bar in Citizens New York serves a cocktail menu designed by SBE head of bars & mixology programming Yael Vengroff.

It’s attached to the restaurant Katsuya and boasts an innovative Katsuya-influenced menu.