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
Mekhong Thai Rum served tall with Homemade Grenadine,
Ginger Beer, dressed with Fresh Fruits and Mint & topped off
with a drizzle of Absinthe.
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
DRUNKEN DRAGON’S MILK
Charbay Green Tea Vodka shaken with Young Coconut Puree,
Thai Basil & Macao Five-Spice Bitters, served tall.
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
Fresh Pomelo Fruit muddled with Cane Sugar & Peychaud’s
Bitters, shaken with Beleza Pura Cachaça, served on the rocks.
Kaffir Lime-infused Plymouth Gin mixed with Lime Juice &
Agave Nectar, served straight up.
J & B Rare Scotch stirred with Navan Vanilla Liqueur, Carpano
Antica Formula Vermouth & Macao Five-Spice Bitters.
Batavia Arrack shaken with Mandarin Blossom Water,
Homemade Hibiscus Cordial, Pineapple Juice, and an
Egg White, served tall.
Louis Royer Force VSOP Cognac with Chai-infused Vermouth
& Pomegranate Juice, shaken, served straight up.