PDT hides behind a phone booth inside Crif Dogs on St Marks Place. Pick up the receiver, press the buzzer and wait to be checked in for a 30-seat cocktail.
TipPhone reservations open at 15:00 daily on 212-614-0386 and fill within minutes. Walk-ups have a small chance at 18:00.
Attaboy at 134 Eldridge has no sign, just a metal door you knock at. Inside, bartenders work without a menu and build drinks around what you like to taste.
TipKnock once, the door slides open at capacity. Parties of six or fewer only, no standing room, cocktail around $20.
Death & Co on East 6th opened New Year's Eve 2006 and has run the modern New York cocktail template since: dark room, single seat at the bar, no standing.
TipLimited Tock reservations, otherwise first-come for groups up to eight. Wait list opens at the door from 18:00.
Dante on MacDougal has poured Negronis since 1915, now under owners Linden Pride and Naren Young, who took the room from neighborhood cafe to World's Best.
TipWalk in for the bar, Resy for a table. The Garibaldi, made with hand-fluffed orange juice, is the order.
The Back Room on Norfolk Street is one of only two NYC speakeasies that actually ran during Prohibition. Drinks still arrive in teacups; the entrance goes.
TipWalk through the iron gate alley off Norfolk between Delancey and Rivington. Reservations help on weekends; cash bar.
Mace, by Nico de Soto and Cocktail Kingdom's Greg Boehm, builds cocktails around a single hand-picked global spice. The room has stayed on the World's 50.
TipNo reservations, walk in early. The spice-led menu rotates by ingredient, so ask the bartender for their pick of the season.
The Garret hides above the Bleecker Street Five Guys. Walk to the back of the burger counter, take the discreet stairs up to a 1920s parlor of cocktails.
TipWalk-in, no cover. Weeknights before 22:00 are the easiest entry; weekends you wait downstairs in burger order territory.
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