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Employees Only
New York · United States
Cocktail Bars in New York · European-influenced American bistro food
Photo: Official website · employeesonlynyc.com
A West Village institution combining accomplished cocktails, a full kitchen and late-night conviviality behind its recognizable psychic-shop frontage.
The Story
Origin
Five hospitality professionals opened Employees Only in 2004 with a particular affinity for the people who work in restaurants and bars.
Philosophy
Serious bartending should coexist with speed, warmth and a genuinely celebratory atmosphere.
Why Important
Employees Only demonstrated that the cocktail revival could embrace volume, full-service dining and exuberant hospitality.
Differentiation
It combines the drink quality of a specialist cocktail bar with the operational rhythm of a nightlife institution.
Food Philosophy
A substantial bistro menu makes dinner and late-night eating part of the core proposition.
Guest Experience
A busy bar and dining room support evenings that can move naturally from dinner into late-night drinks.
Design Philosophy
Period references create atmosphere without requiring guests to treat the venue as a historical reenactment.
Design & Architecture
Lighting
Warm, subdued lighting.
Furniture
Bar stools and closely arranged dining tables.
Materials
Wood, metal and upholstery.
Architecture
A West Village storefront with a screened entrance sequence.
Design Language
Art Deco-inflected New York speakeasy.
Interior Design
A curving bar, warm wood and a rear dining area organize the compact interior.
Graphic Identity
The Employees Only name and psychic signage create an immediately recognizable threshold.
Gallery · 8 photos
Menus
Dinner Menu
Dinner · Menu last verified: 8 October 2026
- 1/2 Dozen 28 / Dozen 52
East Coast Oysters
Hellfire Mignonette, Bloody Mary, Horseradish
- 145
Caviar
30 Grams Siberian Royal, Shallots, Chives, Vodka Crème Fraiche, Quail Egg, Buckwheat Blini
- 21
Bone Marrow Poppers
Puff Pastry, Bordelaise
- 20
Reuben Croquettes
Pastrami, Sauerkraut, Manchego, Russian Dressing
- 25
Bacon Wrapped Lamb Chops
Olive Salsa Verde
- 27
Tuna Crudo
Green Apple, Watermelon Radish, Pickled Pearl Onions, Dill
- 22
Ricotta Gnocchi
Roasted Shiitake Mushrooms, Madeira Reduction, Crispy Parsnip Chips
- 24
Shrimp Cocktail
Paprika Aioli, Cocktail Sauce
- 21
Crispy Artichokes
Mint Aioli
- 32
EO Steak Tartar
Prepared Tableside, Crostini, Egg Yolk, Salad
- 31
Charcuterie
Smoked & Cured Meats, Chicken Liver Pate
- 28
Cheese Plate
Three Cheeses, Fruit Compote, Honeyed Pistachios
- 23
Burrata
Roasted Pears, Kale, Walnuts, Balsamic, Thyme
- 20
Arugula & Shaved Fennel
Parmesan, Hazelnuts, Preserved Lemon Vinaigrette
- 21
Beet & Carrot Salad
Pistachios, Marinated Feta, Watercress, Mint
- 31
Cavatelli
Spicy EO Pork Sausage, Tomato, Arugula, Parmesan
- 34
Amish Half Chicken
Garlic Mashed Potatoes, Cider Jus
- 37
Rainbow Trout
Frisée Salad, Fingerling Potatoes, Apple, Smoked Trout, Brown Butter, Capers, Lemon
- 30
Risotto Tivoli
Mushrooms, White Wine, Herbs
- 29
EO Burger
8 oz. Beef Patty, Brioche, Tomato, Cheese, Red Onion, Bibb Lettuce, EO Sauce, Fries
- 28
Truffle Grilled Cheese
Brioche, Preserved Black Truffle, Fontina Cheese, Tomato-Truffle Dip
- 11
Fries
- 16
Truffle Fries
- 125
Bone-In Rib Eye
30 oz. Prime Black Angus, Horseradish Potato Gratin
- 15
Butterscotch & Mascarpone Cheesecake
Laphroaig Butterscotch Sea Salt & Nut Brittle
- 15
Chocolate & Banana Bread Pudding
Cognac Crème Anglaise.
- 15
Ice Cream Sandwich
Chocolate Chip Cookies, Vanilla Ice Cream, Dipped in Chocolate, Toasted Coconut.
- 15
Selections of Gelato & Sorbet
Cocktails
Cocktails · Menu last verified: 8 October 2026
- $21
MANHATTAN COCKTAIL
Wild Turkey 101 stirred with Italian Vermouth, Grand Marnier & Dashes of Angostura Bitters. Served Up.
- $21
BILLIONAIRE COCKTAIL
Maker's Mark Cask Strength Bourbon shaken with fresh lemon juice, EO Grenadine & Absinthe Bitters. Served Up.
- $21
BESOS CALIENTES
Patron Silver Tequila shaken with house-made Grapefruit Cordial, fresh lime juice & dashes of Habanero Bitters. Served over ice.
- $21
FRAISE SAUVAGE
Fords Gin shaken with Wild Strawberries & Tahitian Vanilla, finished with EO Prosecco. Served Up.
- $21
READY FIRE AIM
Siete Misterios Mezcal, shaken with fresh lime juice & house-made Honey-Pineapple syrup with dashes of Bittermans Hellfire Bitters. Served Up.
- $21
WEST SIDE
Charbay Meyer Lemon Vodka & fresh lemon juice shaken with fresh Mint. Topped with Perrier. Served Up.
- $21
AMELÍA
Grey Goose Vodka & St-Germain, shaken with puréed Blackberries & fresh lemon juice. Served Up.
- $24
LAST LEAF
Patrón Añejo Tequila with Pumpkin, Caramel, and Spiced Pear Liqueur, clarified with coconut milk. Served Over a Large Ice Cube.
- $24
SO JADED
Mujen Shochu, Bombay Sapphire Gin and Melon Liqueur shaken with Umeshu, Kiwi and Green Tea. Clarified with milk and force carbonated. Served tall.
- $24
NO POLITICS
Toki Japanese Whiskey, Biscotti, Raspberry, Cream Cheese & Fresh Lemon juice clarified with milk. Served Over a Large Ice Cube.
- $24
YANKEE NOTIONS
Woodford Reserve Double Oaked Bourbon stirred with Rainwater Madeira & dashes of Chamomile cordial. Served over a Large Ice Cube.
- $18
BUZZKILL
Almave NA Blue Agave spirit, with Hibiscus, Elderberry & Ginger, Topped with Thomas Henry Cherry Blossom Tonic. Served tall.
- $18
SPIRITED AWAY
Undone Whiskey, Italian Bitter Aperitif, Verjus Rouge & Chocolate Black Tea. Served over a Large Ice Cube.
- $21
ASH ON MY TOMATOES
Del Maguey Vida Mezcal, Tomato, Rhubarb, Spices, Fresh Lime Juice, clarified with Milk & force carbonated. Served Tall.
- $21
DELI RUN
Jameson Black Barrel Whiskey infused with Tasso Ham shaken with Apricot, Pistachio Orgeat and Fresh Lemon Juice. Served Over a Large Ice Cube.
- $21
TICKET TO PARADISE
Planteray 3 Star Rum & OFTD with Passion fruit, Guava, Fresh Lime Juice and Coconut Water, clarified with Yogurt. Served Over a Large Ice Cube.
- $21
ISABELLA
Casa Lotos Sotol shaken with Lychee, Plum Liqueur, Fresh Lime Juice, egg white & a dash of Lavander Bitters. Served up.
- $21
LOST IN TRANSLATION
Altamura Vodka, Kota Pandan Liqueur shaken with Lemongrass cordial, Ginger, Fresh Lime Juice & dashes of dashi soy. Served over Large Ice Cube.
- $21
MAMMA MIA
Roku Gin with Manzanilla Sherry, Pepperoncini Brine and Basil Olive Oil. Served Up.
- $21
MERCI CIAO
Mitcher’s Rye & Pierre Ferrand Cognac stirred with Biscotti liqueur and Mr. Black Coffee liqueur. Served Over a Large Ice Cube.
- $21
UPSIDE DOWN
Maker's Mark Bourbon shaken with Tawny Port & a whole egg. Served Up.
- $24
EO Espresso Martini
Grey Goose Vodka shaken with fresh Espresso and a hint of Cinnamon.
Wine
Wine · Menu last verified: 8 October 2026
- 16 / 64
Employees Only Prosecco Brut
Non-vintage sparkling wine.
- 35 / 150
Perrier Jouët, “Grand Brut”
Non-vintage champagne.
- 100
Perrier Jouët, 375 ml “Grand Brut”
Non-vintage champagne.
- 18 / 72
Mas Fi, Cava Rose, Spain
Rosé sparkling wine.
- 150
Moët & Chandon “Brut Rosé”
Rosé champagne.
- 250
Veuve Clicquot, "Vintage Rosé"
Rosé champagne.
- 300
Laurent-Perrier "Cuvée Rosé"
Rosé champagne.
- 300
Moët & Chandon, “Grand Vintage,” 2016
Tête de Cuvée.
- 400
Krug Grande Cuvee “172 éme Edition”
Tête de Cuvée.
- 750
Dom Pérignon 2015-17
Tête de Cuvée.
- 18 / 72
Belleruche (Cotes-du-Rhone)
Red wine. France, 2024
- 19 / 74
Ron Rubin (Pinot Noir)
Red wine. Russian River Valley, California, USA, 2023
- 19 / 74
Luke (Cabernet Sauvignon)
Red wine. Columbia Valley, WA, USA, 2021
- 120
Chinon (Cabernet Franc)
Red wine. Domaine Charles Joguet, Loire, France, 2019
- 90
Barossa Shiraz
Red wine. Yalumba, Barossa, Australia, 2021
- 110
Malbec
Red wine. Catena, Mendoza, Argentina, 2022-23
- 130
Sancerre Rouge (Pinot Noir)
Red wine. Domaine Reverdy Ducroux, Loire, France, 2022-23
- 130
Bordeaux (Merlot/Cabernet Franc)
Red wine. Chateau Laplagnotte-Bellevue, Bordeaux, France, 2021-22
- 100
Pesquera Crianza (Tempranillo)
Red wine. Ribera Del Duero, Castilla y Leon, Spain, 2021
- 110
Pinot Noir “Isabelle”
Red wine. Au Bon Climat, California, 2022
- 220
Chateauneuf du Pape “Telegramme”
Red wine. Grenache/Syrah/Mourvedre. Vieux Telegraphe, Rhone, France, 2021-22
- 150
Barolo (Nebbiolo)
Red wine. Damilano, Piedmont, Italy, 2022
- 17 / 70
Studio by Miraval Rosé
Rose wine. Provence, France, 2023
- 18 / 72
Oberon, Michael Mondavi (Chardonnay)
White wine. Napa, CA, USA, 2022
- 18 / 72
Willm Alsace Reserve (Riesling)
White wine. Alsace, France, 2023
- 18 / 72
Bordeaux Blanc
White wine. Sauvignon Blanc / Semillon / Muscadel. Chateau La Freynelle, Bordeaux, France, 2025
- 80
Chenin Blanc/Viognier
White wine. Pine Ridge, Napa, California, 2024-25
- 90
Chardonnay/Novelty Hill
White wine. Stillwater Creek Vineyard, Colombia Valley, WA, 2022
- 180
Chablis 1er Cru Vaillons (Chardonnay)
White wine. Domaine Louis Moreau, Burgundy, France, 2023
- 18
Pedro Ximenez, “Nectar”
Dessert wine. Gonzalez Byass, Sanlucar de Barrameda, Spain, NV
- 25
Pedro Ximenez, “Noe” 30 Year
Dessert wine. Gonzalez Byass, Sanlucar de Barrameda, Spain
- 18 / 80
Late Harvest Chardonnay, “Diosa”
Dessert wine. Wolffer Estate, The Hamptons, 2013
- 18
Fonseca Porto Bin No.27
Port wine.
- 18
Dow’s Fine Ruby
Port wine.
- 18
Graham’s Six Grapes
Port wine.
- 18
Ramos Pinto 10yr Tawny
Port wine.
- 18
Taylor Fladgate 10yr Tawny
Port wine.
- 35
Taylor Fladgate 30yr Tawny
Port wine.
Desserts
Desserts and drinks · Menu last verified: 8 October 2026
- 15
Butterscotch & Mascarpone Cheesecake
Laphroaig Butterscotch Sea Salt & Nut Brittle
- 15
Chocolate & Banana Bread Pudding
Cognac Crème Anglaise.
- 15
Ice Cream Sandwich
Chocolate Chip Cookies, Vanilla Ice Cream, Dipped in Chocolate, Toasted Coconut.
- 15
Selections of Gelato & Sorbet
- 18
Pedro Ximenez, “Nectar”
Dessert wine. Gonzalez Byass, Sanlucar de Barrameda, Spain, NV
- 25
Pedro Ximenez, “Noe” 30 Year
Dessert wine. Gonzalez Byass, Sanlucar de Barrameda, Spain
- 18 / 80
Late Harvest Chardonnay, “Diosa”
Dessert wine. Wolffer Estate, The Hamptons, 2013
- $21
MERCI CIAO
Mitcher’s Rye & Pierre Ferrand Cognac stirred with Biscotti liqueur and Mr. Black Coffee liqueur. Served Over a Large Ice Cube.
- $21
UPSIDE DOWN
Maker's Mark Bourbon shaken with Tawny Port & a whole egg. Served Up.
- $24
EO Espresso Martini
Grey Goose Vodka shaken with fresh Espresso and a hint of Cinnamon.
- 18
Fonseca Porto Bin No.27
Port wine.
- 18
Dow’s Fine Ruby
Port wine.
- 18
Graham’s Six Grapes
Port wine.
- 18
Ramos Pinto 10yr Tawny
Port wine.
- 18
Taylor Fladgate 10yr Tawny
Port wine.
- 35
Taylor Fladgate 30yr Tawny
Port wine.
- 5
French Press
- 5
Espresso
- 6
Cappuccino, Latte
- 5
T-Salon Teas
BEER
Beer · Menu last verified: 8 October 2026
- 11
Lagunitas IPA
- 11
Pilsner Urquell
- 11
Spaten Lager
NON ALCOHOLIC
Non-alcoholic drinks · Menu last verified: 8 October 2026
- 10
Acqua Panna
Still water, 1 L
- 10
Perrier
Sparkling Water, 750 ml
- 7
Thomas Henry Sodas
- 18
BUZZKILL
Almave NA Blue Agave spirit, with Hibiscus, Elderberry & Ginger, Topped with Thomas Henry Cherry Blossom Tonic. Served tall.
- 18
SPIRITED AWAY
Undone Whiskey, Italian Bitter Aperitif, Verjus Rouge & Chocolate Black Tea. Served over a Large Ice Cube.
Custom Mocktail Options
Ask our staff.
- 5
French Press
- 5
Espresso
- 6
Cappuccino, Latte
- 5
T-Salon Teas
Menus
Official page
Dinner
Official page
Cocktails
Official page
Wine
Official page
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