Alchemist Bar and Restaurant

Past the unassuming exterior, the focus is on theatrical presentation and specific sourcing. Drinks—both cocktails and mocktails—skip syrupy mixers in favor of regional spirits, botanicals, and herbs from small producers, often served with interactive elements. The kitchen pairs technical cooking with playful presentation, turning out sea bass, an Asian-flavored beef tartare, and duck confit alongside plantain crème brûlée served in a sea urchin container. Inside, the room trades any initial quiet for an upbeat backdrop driven by tech house and wobble.