The Manhattans Project have just set up shop in Dalston’s POND, bringing their cool cocktail expertise to the restaurant’s Hawaiian charm. Their new menu features a timeless collection of recipes that have been tweaked with contemporary spirits, seasonal ingredients, a touch of humour and a nod to tradition. As described in their witty menu, they do ‘classic cocktails, done right.’
Founded by cocktail aficionado Felix Cohen (a big deal in mixology industry, trust) The Manhattans Project began in the basement in Off Broadway and has remained in East London ever since, including a three-month residency at Bohemia Hackney and running the house bar at Kerb Street food market. Now teaming up with POND, Cohen’s newest residency brings his innovative brand of drinking to Dalston.
With the signature drink naturally being the Manhattan, the new menu of reimagined classics are genuine and inventive in equal measure. As well as carefully crafted classic cocktails, the Manhattans Project’s menu will also feature a unique take on retro favourites, such as their Sex on the Beach #2 and ‘Orgasm #2.
Examples from the menu include:
House Manhattan £10
Rittenhouse 100, softened with Cognac, a blend of Vermouths and garnished with homemade brandied cherry
American Gothic £9
Rye Whiskey & Calvados, sugar & bitters, smoked with apple wood
8 Rum Mai Tai £10
Tiki mix of 8 Rums, pineapple, almond syrup & fresh citrus
Sex On The Beach #2 £8
Few White whiskey with blood orange soda, cranberry bitters and tinned peach syrup
The menu also extends to flights of four small servings of variations on Manhattan and Negroni. Excellently executed alcohol-free options will be available as well as warming drinks such as a boozy hot Ribena, which is a personal favourite.
As well as lip-smacking drinks, the POND also welcomes a brand new food menu by Head Chef, Byron Knight, which showcases the finest authentic Hawaiian fusion cuisine. Having served in every capacity in the hospitality industry and trained under top chefs in Los Angeles and New York, Knight is fully immersed and experienced within the business.
Examples from the new food menu include:
Spam coated in dried shrimp served with citrus mayo
Poke of ahi’ tuna & salmon, mixed tobiko, Thai basil oil and coconut lime
Smoked pork with iceburg cups, coriander and lime dressing, kohlrabi and pineapple pickle
Charred avocado stuffed with pickled mushroom, quinoa, Japanese chilli, cashew crème and rosemary ponzu
POND Dalston, Stamford Works, 3 Gillet Street Dalston, N16 8JH, Mon-Sat 6pm – Midnight, 020 3772 6727