Cuisine:

• Asian
• Fast Food and Hamburgers

Pegu Club Description:
Mixologist Audrey Sanders' swanky club aims to re-create the look of a nineteenth-century British army officers club in Rangoon. The clientele is hardly ready for the great game, though, as late night Pegu Club teems with lithe bodies. Despite the chic crowd, the focus remains unapologetically on the art of the cocktail. Sanders is at the bleeding edge of the resurgence in updating recipes from the pre-Prohibition era. Consequently, the drinks include addictive libations made with a variety of juices and tinctures like the Gin Gin Mule, which is mixed with ginger beer brewed in-house. Philip Kirschen-Clark, the wd-50-trained chef last seen working with just a hot-plate at Jimmy's No. 43, overhauled the food menu. Some of the Asian-inflected small bites are designed to be paired with specific drinks. Flavors are delicate, as in a juicy diver scallop slider atop brioche with grilled corn and sweet peppers. Or try the peekytoe crab roll with Japanese-style mayonnaise. They make for a fine complement to a first---or third---round.


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