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The contemporary Asian restaurant and bar, 53, is as much of a feast for eyes as it is the belly. The bi-level concept's brightly colored sculptural ceilings and arched woods seem to channel the beauty of its neighbor, The Museum of Modern Art—as it should, since it sits beneath the museum's David Geffen Wing. Last week, the dining concept added a third wing of its own: a secretive speakeasy that is sure to give us even more to see and sip.
On September 16, the midtown restaurant welcomed BA53MENT. Indicative of the name, the bar is located on the basement level of the building, accessible by elevator or by descending the restaurant’s dimly lit stairwell. Located behind a red door, the jewel-toned is a dim and moody scene with plum-colored banquettes that frame the room, paired with black marble tables and squat velvet chairs. Deep purple clouds etched on the walls match the watercolor-inspired carpets provided by Fort Street Studio. The most eye-catching detail, however, is the reflective silver dome that hovers above it all.
53’s head bartender, Aaron Kim, also takes the lead down below. Previously working at Gramercy's The Grain Whiskey Bar, Chapel Bar at Fotografiska and Pastis (where he met Mark Yu, who currently heads the kitchen at 53), Kim’s cocktails have a showstopping quality without compromising on taste.
Take "The Smoke Snow": A twist on a white negroni, the gin number with Scarlett Radice amaro, Oka Kura Yuzu liqueur and Ferrand Dry Yuzu Curacao comes to the table in a glass bottle that dances with cherry wood smoke. "The Lucid Dream," a tequila and Midori fusion kicked with Sichuan bitters, glows green, literally, as each glass has a small light inside (so try not to swallow it, please). Kim’s South Korean roots also find a place here too, as the vodka and pandan-forward "Cloud No.5" comes with a shake of toasted rice, a favorite food of his childhood. Kim rounds out his offerings with wines by the glass, a selection of rare Asian whiskies and zero-proof drinks.
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Executive chef Yu has made an equally exciting list of bites to match, including the Wagyu Quarter Pounder layered with foie gras and truffle aioli, a Crudo Trio and Kimchi Shaker Tots with kimchi ranch for dipping. Favorites from up above also moonlight here, including the barbecued eel with seared foie gras found in the Eel Club and the duck confit pastry, the Duck Pie Tee. Diners also have the option to bump any dish with Kaluga Caviar, if they so choose.
But more than just high-class drinks and bites, BA53MENT is all about high-quality sound. With just a week under its belt, the state-of-the-art high-fidelity system has already been put to good use, as the bar has hosted jazz performers, singers and a DJ. A listening room and a cocktail bar all in one, we say this may just be the best way to end a day at the MoMA or start the night out.