Black Sheep Restaurant’s latest venture takes inspiration from the buzzy bodegas and dive bars of New York’s Lower East Side. Determined to introduce the distinctive grit and chaos of this NYC neighbourhood to Hong Kong, chef Josh Stumbaugh and writer Nate Erickson channelled their lived experiences in the city to create Looseys.
While the vibe of this new bar certainly captures Lower East Side’s grimy charm, Looseys diverges from its inspiration in quality of food and drink offerings. You’ll find a rounded line-up of cocktails expertly curated by one of America’s best bartenders, Jeff Bell – expect a mean Bloody Mary, unbeatable Micheladas, as well as a dirty pickleback.
Meanwhile, chef Matthew Kirkley also lends his distinctive flair to Looseys’ menu, creating a range of mouthwatering iconic street food such as roller dogs and half-sour pickles. If there’s a drinking hole in Hong Kong that’ll transport you straight to the eclectic streets of the LES, it’s this one right here.
Looseys is now open from 12 noon till late between Wednesdays and Sundays at 25-26 Staunton Street. Whether you find yourself in Soho at midday or after a long night of partying, hit up Looseys for a rejuvenating hot dog, Italian hero, or chopped cheese, and wash it all down with one of its perfectly shaken cocktails.
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