p'ong - Though off-duty chefs and locals flock to this SoHo eatery for its tasting menus of small plates that experiment with the sweet and savory, it's the exotic Asian-influenced cocktails here that really dazzle the palate. More than a complement to the food, these crafted concoctions seem to have been perfected over weeks when in fact the master mixologist behind it all whips up specials daily. Among the staples, a Rhubarb Caipirinha, a Chocolate Mojito, and the Cherry Sparkle, made with vanilla vodka, peach lambic, mandarin orange, mint and fresh cherries. Presentation here is everything, from the modern red-and-orange swivel pod chairs and wraparound sofa banquet to the champagne flute sprayed with 23 karat gold before prosecco and elderflower syrup are poured within. Behind the bar, various ingredients seep in bottles of Square One organic vodka to create house-made infusions, from basic vanilla, lemon, and lime, to more complex flavors such as espresso, kiwi and white chocolate strawberry. While there's no tap, bottled beer includes Hitachino White Ale, Abita Light and Victory Prima Pilsner.
