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A Look Back At Terminal Bar, One Of NYC's Most Notorious Dives

14 photos

Paul, a regular working the bar

Shelly Nadelman

"This is me doing my chemistry thing. I would take Gordon's gin, which was 86-proof, and replace it with a clear, cheaper 86-proof. I did it with gin, Scotch, and cognac. Rye whiskey was the easiest. Nobody ever knew the difference," says Shelly

Shelly Nadelman

At the food counter, which was rented out. Over the years you could buy Thai, Japanese, Chinese, and Italian food there, as it changed ownership.

Shelly Nadelman

There was a food counter inside the bar, which was rented out. "When I got there it was Chinese cuisine, and they had the kitchen in the basement, which was illegal. 100 lb bags of rice and two woks. They made the best egg rolls."

Shelly Nadelman