The Tippler: The so-called Tippling Brothers, Paul Tanguay and Tad Carducci, who describe themselves as "tipplers of the highest order," are responsible for the latest Meatpacking District bar, promising fancy cocktails and vest-clad mixologists. The twist? The Tippler is one MePa bar that means it when they say they're "underground:" it's located in the basement of Chelsea Market.

The brothers, along with Michael Barrett (of China Club fame) and Michael Haber (of the Wooster Project Gallery) have gussied up the downstairs space with reclaimed wood from New York City water towers, repurposed auto part cleaning cages and vintage Frigidaires. Foodwise, expect snacks like soft pretzels, pickles, crudo and coppa/ mozzarella panini.

On the drinks side, go for the Dizzy Oaxcan (made with mezcal, Averna, grapefruit, lemon, ginger beer and chile), The Marauder of 15th St (Reposado tequila, sloe gin, gentian liqueur, dry vermouth, arbol chile, grapefruit bitters) or and The Crippler (Bonded rye, overproof Martinique rhum, Stroh Jagertee, mescal, Yellow Chartreuse, and BBQ Bitters). There are also a dozen beers on tap and blended drinks called "lushies," which should make you feel marginally better about your alcohol intake. (Jamie Feldmar)

25 West 15th Street, beneath the Chelsea Market // 212-206-0000

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