Formerly known as Boombox (and before that, Bardot), this new Midtown concept comes from Beaker & Gray’s Ben Potts. The Sylvester will offers not just a great atmosphere, but cocktails by Ben Potts and cuisine by chef Brian Nasajon together. All drinks can be upgraded with CBD, AKA cannabidiol, a legal, nonintoxicating marijuana extract believed to relieve pain and inflammation.
The Sylvester will offer updated takes on classic cocktails using locally sourced, sustainable ingredients. Led by Potts, the bar team will include bar managers Derek Stilmann and Rani Cassuola, who will create drinks like the Jai Alai Mai Tai with Plantation rum, Redemption rye, coconut orgeat, carrot, and mascarpone foam; and the Ñooo, Que Frio! with Bacardi cuatro, liquid nitrogen-muddled mint, green apple absinthe, and sparkling wine. The Sylvester will also serve extensive nonalcoholic beverages, including coffees from local roaster Great Circle Coffee, as well as mushroom tea, cocoa, and kombucha on tap.
Brian Nasajon has created a complementary food menu that will include barbecue mariquitas with spicy Parmesan cheese dip and green mojo, smoked fish dip with garlic cream cheese, and salt ‘n’ vinegar wontons, snacks, and desserts by pastry chef John Maieli.
To suit the mood of the Sylvester, the 3,400-square-foot space is decorated with vintage wallpaper that evokes a nostalgic, tropical feel. Retro furnishings, a pool table, a pinball machine, and a library of board games will round out the experience. The Sylvester will initially be open Tuesday through Saturday from 4 p.m. for afternoon coffee, bites, and drinks. In the evening, it will offer cocktails and a more extensive food menu. @thesylvesterbar