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Macao Trading Co. Makes Portuguese Colonialism Pretty
By
John Del Signore
Published Nov 30, 2008
Modified Dec 31, 2008
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By
John Del Signore
Published Nov 30, 2008
Modified Dec 31, 2008
Share
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The Employees Only crowd have joined forces with David Waltuck (chef/owner of Chanterelle and 2007 James Beard Award winner) to open Tribeca's Macao Trading Co., a big funky restaurant packed with antiques to evoke "the 1940s portside feel of Macao’s red lantern district." The space is bi-level and the menu's bi too, with Macao's history as a Portuguese colony reflected in both Chinese and Portuguese versions of ribs, bass tripe. Meals are served family-style in the 82-seat dining room and bar; other dishes include African fried chicken ($18), Portuguese Style Grilled Prawns with vinho verde & garlic butter ($28), and Chinese Style grilled sirloin with oyster sauce & Chinese broccoli ($32).
In keeping with the theme, the classic cocktail list emphasizes spirits, spices and fruits from the Macao’s cultural influences, including Southeast Asia and Portugal. There's homemade, seasonal sangaree punch; and the wine list includes various bottles of Portuguese wines including Vinho Verde, along with several ports and Madeira. Peruse the appealing cocktail menu after the jump.
Macao Trading Co. // 311 Church Street (near Walker) // (212) 431-8750 // Open nightly from 5 p.m. - 4 a.m., with dinner served until midnight.
Macao Trading Co. Cocktail Menu
DR. FUNK
Mekhong Thai Rum served tall with Homemade Grenadine,
Ginger Beer, dressed with Fresh Fruits and Mint & topped off
with a drizzle of Absinthe.
ESMeRaLDA
Muddled Honeydew with Minced Ginger shaken with Armazem
Esmeralda Cachaça, Luxardo Maraschino liqueur & Lime Juice,
served on the rocks.
BLOOD peach BELLINI
Pureed Blood Peaches and a dash of Campari gently stirred with
Zardetto Prosecco.
DRUNKEN DRAGON’S MILK
Charbay Green Tea Vodka shaken with Young Coconut Puree,
Thai Basil & Macao Five-Spice Bitters, served tall.
YELLOW FEVER
Rittenhouse Rye, Benedictine, Lemon Juice & Egg White, shaken and layered over Cherry Heering.
HONG KONG COCKTAIL
El Tesoro Platinum Tequila shaken with Lemon Juice, Dow’s Fine
Ruby Port & Pandan Leaf Syrup.
LOVEE LONG TIME
Hendrick’s Gin shaken with St. Germain Elderflower Liqueur,
Velvet Falernum, Lemon Juice & Pureed Striped Melon, served
straight up.
POMELO LEE
Fresh Pomelo Fruit muddled with Cane Sugar & Peychaud’s
Bitters, shaken with Beleza Pura Cachaça, served on the rocks.
KAFFIR JIMLET
Kaffir Lime-infused Plymouth Gin mixed with Lime Juice &
Agave Nectar, served straight up.
MAH-JOHNG
J & B Rare Scotch stirred with Navan Vanilla Liqueur, Carpano
Antica Formula Vermouth & Macao Five-Spice Bitters.
ARRACK FIZZ
Batavia Arrack shaken with Mandarin Blossom Water,
Homemade Hibiscus Cordial, Pineapple Juice, and an
Egg White, served tall.
MATA HARI
Louis Royer Force VSOP Cognac with Chai-infused Vermouth
& Pomegranate Juice, shaken, served straight up.
Tagged
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John Del Signore
Originally from the Albany area, John Del Signore has called NYC home since 1995. In addition to his thousands of meticulously-crafted bespoke blog posts for Gothamist, his writing has also been published in The Awl, Deadspin, The Nervous Breakdown, and performed at The Brick Theater in Brooklyn.
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Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
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