There's a moody new underground speakeasy located right underneath MoMA

"The contemporary Asian restaurant and bar, , is as much of a feast for eyes as it is the belly. The bi-level concept's brightly colored sculptural ceilings and arched woods seem to channel the beauty of its neighbor, The Museum of Modern Art -a s it should, since it sits beneath the museum's David Geffen Wing. Last week, the dining concept added a third wing of its own: a secretive speakeasy that is sure to give us even more to see and sip."

"Indicative of the name, the bar is located on the basement level of the building, accessible by elevator or by descending the restaurant's dimly lit stairwell. Located behind a red door, the jewel-toned is a dim and moody scene with plum-colored banquettes that frame the room, paired with black marble tables and squat velvet chairs. Deep purple clouds etched on the walls match the watercolor-inspired carpets provided by Fort Street Studio. The most eye-catching detail, however, is the reflective silver dome that hovers above it all."

"Take "The Smoke Snow": A twist on a white negroni, the gin number with Scarlett Radice amaro, Oka Kura Yuzu liqueur and Ferrand Dry Yuzu Curacao comes to the table in a glass bottle that dances with cherry wood smoke. "The Lucid Dream," a tequila and Midori fusion kicked with Sichuan bitters, glows green, literally, as each glass has a small light inside (so try not to swallow it, please)."

A contemporary Asian restaurant beneath the David Geffen Wing of the Museum of Modern Art features bright, sculptural ceilings and arched wood architecture. The bi-level venue recently added a secretive, jewel-toned speakeasy on the basement level accessible by elevator or a dim stairwell. The speakeasy offers plum-colored banquettes, black marble tables, squat velvet chairs, watercolor-inspired Fort Street Studio carpets, and a reflective silver dome overhead. Head bartender Aaron Kim leads with cocktails that prioritize both spectacle and flavor, including a smoked white negroni, a glowing tequila-Midori fusion with Sichuan bitters, and a pandan-forward vodka drink finished with toasted rice.

Read at Time Out New York