The Employees Only crowd have joined forces with David Waltuck (chef/owner of Chanterelle and 2007 James Beard Award winner) to open Tribeca's Macao Trading Co., a big funky restaurant packed with antiques to evoke "the 1940s portside feel of Macao’s red lantern district." The space is bi-level and the menu's bi too, with Macao's history as a Portuguese colony reflected in both Chinese and Portuguese versions of ribs, bass tripe. Meals are served family-style in the 82-seat dining room and bar; other dishes include African fried chicken ($18), Portuguese Style Grilled Prawns with vinho verde & garlic butter ($28), and Chinese Style grilled sirloin with oyster sauce & Chinese broccoli ($32).

In keeping with the theme, the classic cocktail list emphasizes spirits, spices and fruits from the Macao’s cultural influences, including Southeast Asia and Portugal. There's homemade, seasonal sangaree punch; and the wine list includes various bottles of Portuguese wines including Vinho Verde, along with several ports and Madeira. Peruse the appealing cocktail menu after the jump.

Macao Trading Co. // 311 Church Street (near Walker) // (212) 431-8750 // Open nightly from 5 p.m. - 4 a.m., with dinner served until midnight.

Macao Trading Co. Cocktail Menu

DR. FUNK

Mekhong Thai Rum served tall with Homemade Grenadine,
Ginger Beer, dressed with Fresh Fruits and Mint & topped off
with a drizzle of Absinthe.

ESMeRaLDA

Muddled Honeydew with Minced Ginger shaken with Armazem
Esmeralda Cachaça, Luxardo Maraschino liqueur & Lime Juice,
served on the rocks.

BLOOD peach BELLINI

Pureed Blood Peaches and a dash of Campari gently stirred with
Zardetto Prosecco.

DRUNKEN DRAGON’S MILK

Charbay Green Tea Vodka shaken with Young Coconut Puree,

Thai Basil & Macao Five-Spice Bitters, served tall.

YELLOW FEVER

Rittenhouse Rye, Benedictine, Lemon Juice & Egg White, shaken and layered over Cherry Heering.

HONG KONG COCKTAIL

El Tesoro Platinum Tequila shaken with Lemon Juice, Dow’s Fine
Ruby Port & Pandan Leaf Syrup.

LOVEE LONG TIME

Hendrick’s Gin shaken with St. Germain Elderflower Liqueur,
Velvet Falernum, Lemon Juice & Pureed Striped Melon, served
straight up.

POMELO LEE

Fresh Pomelo Fruit muddled with Cane Sugar & Peychaud’s
Bitters, shaken with Beleza Pura Cachaça, served on the rocks.

KAFFIR JIMLET

Kaffir Lime-infused Plymouth Gin mixed with Lime Juice &
Agave Nectar, served straight up.

MAH-JOHNG

J & B Rare Scotch stirred with Navan Vanilla Liqueur, Carpano
Antica Formula Vermouth & Macao Five-Spice Bitters.

ARRACK FIZZ

Batavia Arrack shaken with Mandarin Blossom Water,
Homemade Hibiscus Cordial, Pineapple Juice, and an
Egg White, served tall.

MATA HARI

Louis Royer Force VSOP Cognac with Chai-infused Vermouth
& Pomegranate Juice, shaken, served straight up.