Photos: Lizz Kuehl

Whiskey fans—and everyone else—meet Rye House (11 W 17th St between Fifth and Sixth Aves, 212-255-7260). Bartenders Lynnette Marrero and Jim Kearns (both of Freemans) are behind the cocktails at this gastropub, from the owners of Sala and Sala 19. Their drink menu—which, as the name suggests, focuses on whiskeys and small-batch American spirits—features creative twists on standards, such as the seasonal house julep (currently made with peach-infused Death’s Door whiskey, applejack brandy and mint syrup). American craft beers and wines play a strong supporting role in the elegant 100-seat space, which combines reclaimed woods with modern touches. Like the beverages, the food by chef Greg Johnson (Abboccato) toys with classics, including beef Wellington recast as a sandwich, and sweetbreads cooked in the style of buffalo wings. Click through the slide show to see the space, drinks and dishes.