The bar looks like the interior of an ocean liner, a nod to the waterfront that was just outside the door when the stones on the street were laid centuries ago. The cocktails span the globe, reflecting places those ships may have docked in around the world. And the people behind it have come full circle, returning to the area where they started their careers.

It’s not often that history combines both personally and geographically but that’s the story of The Bedford Stone Street which opened in New York’s Financial District last fall. The building, a former Dutch warehouse, has obvious history as does the cobblestone street dating back to the city’s days as New Amsterdam. And the personnel behind it-principals of Harry’s Restaurant Group and Atomic Hospitality Group- have their own.

Personal History

It all goes back to Harry Poulakakos, the Harry of downtown institution Harry’s which opened in 1972 in the landmark India House on Hanover Square and became the den of choice for the roaring Wall Street scene. Later, son Peter took over and expanded into other restaurants including Bayard’s, a French restaurant upstairs at India House that was a breeding ground for the partners in this one: Paul Lamas, a partner in the Harry’s Restaurant Group, was the manager at Bayard’s; Ramon Morado, Andres Balbuena and Daddo Bogich worked their way up there and then went off 15 years later to form Atomic Hospitality Group, opening, among other projects, the pioneering gastropub The Bedford in Williamsburg. When Lamas wanted to transform this space, operated by the Harry’s group as the small batch American beer-oriented Underdog, he approached the trio to bring The Bedford here.

“I’d been to the Bedford out in Williamsburg many times and always kept in touch with the guys,” says Lamas. “They do great work so I said why don’t we do something together?”

The Nautical Design

Bogich spearheaded the 1930’s ocean liner design with gleaming, curved wood, details such as an antique brass divers’ helmet, a vintage brass engine room signal device from a World War II Liberty ship, tall ship paintings that were once displayed on the walls of Bayard’s and watercolor reproductions of early U.S. Navy ships. He is also in charge of the music which moves from classic rock n’ roll to reggae, Afrobeat and other world music, varying in tempo as the night progresses.

Creative Cocktails

The cocktails are under the direction of Mexican-born mixologist José María Dondé, a veteran of Maison Premiere and Cosme, created with ingredients ranging from 40 rums, 80 tequilas, mezcals, sotols, bacanoras and raicillas from 14 Mexican states to botanicals and classic spirits. Among the offerings: Rey Bucanero (Paloma Corsair, composed of Zumbador Tequila Blanco, Probitas White Rum, St-Germain Elderflower Liqueur and Giffard Cacao, grapefruit, yuzu and saline), Odyssey (Verde Tropical composed of Grey Goose Vodka, St. George Basil, falernum, cucumber, citric acid, absinthe and soda) and Atlantic Oscillations (Sour Berry, a Whiskey Sour with Michter’s US*1 Sour Mash Whiskey, allspice dram, oloroso sherry, maple, blueberries, lemon and Angostura Bitters.)

The Elevated Menu

The culinary offerings were also developed by Bogich, all with ingredients made in house and the results are ambitious, solidly executed and largely seafood centric. Items not to miss: Oysters (including Charleston style: Charbroiled with shallot butter); Blue Crab Beignets with Flamin’ Cajun remoulade; Shrimp Roll Sliders; Crab and Tomato Water Bucatini; Pickle Back Fried Chicken Sandwich; Murray’s Farm ½ Free Range Chicken with whole grain mustard lemon jus and Grilled Hanger Steak with chimichurri.

All combine to provide the denizens of the area and especially of this street with something different, more elevated than they’ve experienced, according to Lamas. “We really wanted to upgrade from the regular pubs that you can see on the street,” he says. And according to the Atomic partners, joining forces to achieve it was an easy fit. “It really feels,” says another partner Andres Balbuena, “like we never left.”

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