Head bartender Dylan Knox consults an expansive library of spirits and other ingredients to create inventive updates of classic cocktails. Nine variations on the signature Old Fashioned and a six-martini flight pay homage to the iconic cocktails of the mid-20th century, while options like the From Old To New and Plum Forgot invite patrons to discover a new (and nuanced) favorite. Fine wines and spirits, plus a curated selection of beers, complement the cocktail list.
A menu of elevated small plates, from executive Chef Brian Millman, are a modern twist on classic hors d’oeuvre, with artisanal cheeses, charcuterie and sweets also featured.
Vol. 39’s menu offerings are rounded out by tableside guéridon service, featuring small-batch Champagne and rare caviars. Perfect for a bit of tasteful indulgence.