Macao Trading Co.

At this venture from mixologist Jason Kosmas (Employees Only)the menu takes a separate-but-equal approach in its presentation of Chinese and Portuguese flavors—inspired by the cuisine of Macao, Portugal’s last colonial outpost in Asia. Some dishes showcase one ingredient two ways, as in the flavorful but not groundbreaking prawns: the European version grilled in a wine-and-garlic-fortified cream sauce, the Asian rendition sautéed sweet-and-sour. As for the sipping crowd, its focus is on the decadent drinks. A cloudy Mah-Johng, a Rob Roy rendition featuring Scotch sweetened with a splash of vanilla liqueur, is smooth but devastatingly strong; the gin-based Bashful Maiden, with its blend of elderflower liqueur, falernum syrup, lemon and pureed melon, is a mellower choice. The upstairs bar can fill up quickly; try the discreet downstairs lounge, adorned with Chinese erotica, instead.