Much like your dear Grandma’s suburban basement, the Lower East Side’s new Flower Shop is straight out of the 70s. But far from outdated, the hip spot is a Millennial magnet, attracting eager crowds with an elevated gastropub menu and reimagined cocktails. Go ahead—take a look.
On the border of Chinatown and the Lower East Side, The Flower Shop takes up residence in what was once Fontana’s—a triple-decker bar and rock venue. The nostalgic, now-bi-level bar and restaurant comes courtesy of Dylan Hales (The Randolph Group), Ronnie Flynn (Up&Down), and William Tisch and Dave Turner (Major Food Group).
The aesthetic is decidedly rec-room, with wood paneled walls, floral banquettes, a pool table, and a bubblegum pink fireplace spread out between the upstairs dining room and downstairs bar. Taking “Instagram-friendly” to new heights, the space is full of flea market tchotchkes, antique fair finds, and garage sale gems; gallery walls are no stranger to vintage nudes, and behind the bar you’ll find a fish tank.
The hipster hangout attracts a Millennial-heavy crowd (that sways to the likes of Pearl Jam and Willie Nelson), but it doesn’t rest its laurels on design alone. Executive chef Michael Hamilton (previously of The Black Pig and Daniel Boulud) whips up elevated gastropub-esque brunch and dinner menus with options like English pea tostada (ricotta, trout roe, and sunflower shoots) and the TFS Cheeseburger (black garlic mayo, cheddar, pickle, and fries).
Cocktails aren’t kitschy, either—on the drink list you’ll spot an old-fashioned crafted with cardamom-infused bourbon, and a vodka-cranberry topped with dried rose.