The kitchen menu is American with an Italian streak: oysters, a dorada tartare, a Caesar salad, a lobster roll and Gabo's pastrami to start, then margherita, white and pepperoni pizzas, a burger, a tender steak, catch of the day, crispy lasagna, agnolotti al limone and gorgonzola ravioli. Desserts run to a sundae, a cookie skillet and a banana pie.

The cocktail list is the other half of the place. House drinks include the New York Cheesecake Sour, the Fluffy Paloma and the Dober, alongside classics (Negroni, Manhattan, Old Fashioned, Dirty Martini, Espresso Martini). The wine list leans Spanish: Corpinnat, Cava and Champagne on the sparkling page, with Godello, Albariño and Ribera del Duero by the glass.

The vaulted semi-basement, previously home to Xeito, Nado and La Kitchen, keeps its exposed brick and original stone pillars, with windows looking straight out at the pavement. Mil Studios handled the interiors, adding wood, velvet and candlelight. The marble bar takes walk-ins for eating and drinking without a booking, with high tables to one side and more intimate tables at the back, and the music, from a curated playlist or a DJ, gets louder as the night goes on. The team describes it as a New York bar & grill tavern: somewhere you come to eat well and end up staying.