This new bar is bringing extremely 'odd' cocktails to the East Village

"At the helm is beverage director Logan Rodriguez, who worked at Ilis and Smithereens, joined by partners LaTeisha Moore and Philip Reichenberger, plus R&D bartender Allen Oino, whose pedigree includes Maison Premiere and Raines Law Room. Together, they've built a debut menu called "Odd Couples," a lineup of high-contrast cocktails that pair ingredients you wouldn't expect ever to meet, let alone get along."

"Here, a daiquiri that mixes blueberry, ricotta whey and horseradish distillate into something light, aromatic and surprisingly crushable. Elsewhere, the drinks menu leans into conceptual names and quietly nerdy techniques. There's Moon Unit, an espresso martini riff infused with miso and hojicha tea. Negative Space reimagines a white Negroni with tomato vermouth and peanut notes. Future Perfect takes an anti-waste approach to a Manhattan, folding in spent coffee, marigold and passionberry pepper recovered from elsewhere on the menu."

""Two things that seem unlikely can suddenly make perfect sense when they hit the right balance," Rodriguez explained. That idea runs through the entire program, including the bar's commitment to small, offbeat producers. Expect spirits from Matchbook Distilling, waste-upcycling distillates from Acid Spirits and experimental botanical bottlings from Empirical, many with New York roots. The space itself mirrors that playful tension. Designed by Danny Taylor, Oddball channels retro-futurism with a strong dose of '70s cosmic nostalgia. Burl wood, volcanic stone, fluted metal and soft primary"

Oddball opened on Avenue B in Alphabet City, occupying the former Hi-Note space and offering a menu called "Odd Couples" that pairs high-contrast ingredients. Beverage director Logan Rodriguez, partners LaTeisha Moore and Philip Reichenberger, and R&D bartender Allen Oino developed cocktails that combine unexpected elements like blueberry, ricotta whey and horseradish distillate into balanced drinks. The menu features inventive riffs such as a miso- and hojicha-infused espresso martini, a white Negroni reworked with tomato vermouth and peanut notes, and a Manhattan using spent coffee, marigold and passionberry pepper. The bar sources small, offbeat producers and showcases retro-futurist '70s-inspired design by Danny Taylor.

Read at Time Out New York