Three reasons to go to The Breslin Bar and Dining Room

1 The food
If you love the upscale, hearty fare turned out by executive chef April Bloomfield (the Spotted Pig, the John Dory), you have much to look forward to: The Breslin’s menu is, in her words (er, word), “meatcentric.” Bloomfield and her head chef, Peter Cho, have been perfecting their game terrines, crépinettes, sausages and other charcuterie, and promise diners the opportunity to order a whole suckling pig at the chef’s table. The wild card: a calzone made with ndjua, a spreadable sausage from Italy. Average entree: $25.

2 The space
“It’s what we imagined it looked like 150 years ago,” says co-owner Ken Friedman, referring to former tenant the Breslin Hotel. While the moldings and tiled floor are both original, “new” additions include two antique oak bars, plus curtained booths equipped with small lights for summoning the staff.

3 The bar
The tavern-style eatery wouldn’t be complete without its cask ales—there will be several, plus a proprietary brew from Sixpoint. As for cocktails, look forward to reimagined classics: The Ace Old Fashioned subs in reposado tequila for whiskey, and the Negroni takes red wine with a balsamic reduction in place of Lillet.—Gabriella Gershenson

The Breslin Bar and Dining Room, Ace Hotel (212-679-1939, acehotel.com). Projected opening: Oct 1.

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Fall Preview 2009
There's something–no, a zillion things–to look forward to this coming season.