Debuting in Manhattan’s Flatiron neighborhood in September 2024, Experimental Cocktail Club New York (ECC New York) is a revival of international luxury collective Experimental Groups’ famed cocktail haven of the same name, which shuttered its Lower East Side outpost in 2016. Now an intimate subterranean lounge, ECC New York occupies the space beneath French wine bar La Compagnie Flatiron, creating an intriguing dual concept experience for guests.
Consulting on the opening cocktail menu is ECC alumnus Nico de Soto, who plays with flavors that are at once emblematic of his world travels and unmistakably French. A well-curated selection of rare French spirits and liqueurs, as well as a number of non-alcoholic creations and snacks, are also on offer. Beyond its half-moon bar and upholstered banquettes, the centerpiece of ECC New York is a lacquered white piano, which plays host to a rotating ensemble of pianists and DJs.
“As the New York cocktail landscape continues to evolve in the near-decade since we shuttered Experimental Cocktail Club’s Lower East Side location, we are excited to show a renewed investment in the city, especially in a historic neighborhood like Flatiron,“ says Experimental Group cofounder Romée de Goriainoff in a statement. “2024 has seen a great deal of expansion for Experimental Group, with more European hotel openings on the horizon, as well as a personal investment from Christian Louboutin. We look forward to building our New York footprint by delivering our signature standard of hospitality and forward-thinking design.”
Located in a building erected in the 1860s and emblematic of the Arts and Crafts movement of the early 20th century, ECC New York combines modern and existing design to create a unique atmosphere for guests. As envisioned by designer and frequent collaborator Dorothée Meilichzon, the bar’s interior is a nocturnal homage to Art Nouveau, where organic elements intertwine with amber hues reminiscent of scotch, rye, and rum.
Just as Meilichzon featured foliage in the space above, ECC New York is accented by supple roots, which descend from the ceiling and wrap themselves around the bar’s columns, walls, and lamps. Large mirrors add dimension to the underground space, which features a mix of textures including lacquered wood, metal, upholstered Zak+Fox banquettes, and colored glass sconces by Sophie Lou Jacobsen.
Operating in tandem with its upstairs counterpart, ECC New York serves as a more lively, late-night answer to the laid-back La Compagnie Flatiron. Upon arriving at 6 West 24th Street, guests are first welcomed into the wine bar and led down a flight of stairs to enter the subterranean cocktail den.
Beyond serving cocktails, ECC New York provides an atmosphere that is simultaneously refined and avant garde. Solo drinkers and groups alike have the option to cozy up to the intimate half moon bar or take a seat at one of many banquettes. In a nod to ECC Paris, the bar’s centrally-located piano will play host to genre-spanning musicians on a near-nightly basis, providing a convivial atmosphere for guests. Patrons can also expect music-focused events like vinyl storytelling and cabaret nights in the future.
ECC New York offers 10 bar seats, 30 table seats, and additional room for conversation and dancing.
The return of ECC New York marks a reunion with Nico de Soto, who began his journey with Experimental Group as Head Bartender at ECC Paris, then at ECC Chinatown in London, and finally at New York’s original ECC in the Lower East Side. Inspired by his work at bars across 50 countries, his opening menu celebrates French flavors using modern techniques, including clarification, carbonation, and lacto-fermentation. Executing de Soto’s vision is a talented bar team led by Head Bartender Nathalie Durrieu, who has spent time at ECC Paris and is a graduate of innovative New York destinations including Saxon + Parole, Mister Paradise, Katana Kitten, and de Soto’s own Mace.
The beverage program features a mix of ECC classics, including the Kota Ternate (rum, cachaça, ceylon tea, coconut, pineapple, lemon, spices, milk), alongside new creations like the dessert-inspired Mon Chéri (cognac, sweet vermouth, dark chocolate, cherry). Guests also have the option to order from a selection of equally-thoughtful 0% creations, as well as a Mexican lager dressed “ECC Style” with salsa verde and a salted lime. Further gracing the backbar is an extensive collection of rare, artisanal, and occasionally out-of-production regional French spirits and liqueurs, carefully curated to replicate the feeling of touring the country’s finest distillers and producers. Opening cocktail menu highlights include:
- The Alsacien / Gewürztraminer, verjus, chamomile, honey, bee pollen
- Ispahan / tequila, mezcal, sweet vermouth, Campari, lychee, raspberry, rose
- Anse Céron / rhum arrangé, coconut oil, banana water, lime, absinthe
- French Nog / bourbon, Genepi, cream, strawberries, vanilla, egg
- St. Germain des Prés / gin, elderflower, cucumber, Thai chili, lime, egg white
- Mah-Ná-Mah-Na / oleo lime banana, spices, lime, soda
Mixing highlights from La Compagnie Flatiron above with inventive original creations, ECC New York offers a collection of largely handheld bites inspired by French flavors. Managing Partner and Executive Chef Eric Bolyard, who also oversees the kitchen at the wine bar’s accoladed SoHo location, creates the sensation of attending a French dinner party through his Flatiron menu. Guests can enjoy both light and heartier aperitifs made using hyper-local ingredients, including Gougéres Au Poivre made with French Bordier butter and Grilled Prawn Skewers accompanied by guindilla peppers and anchovy on mayo. Signature dishes include:
- Chickpeas / za’atar and feta
- Gougères Au Poivre / Bordier butter
- Frites / pepper brine aioli and smoked whiskey ketchup
- Wagyu Bologna Sando / raclette and dijonnaise
- Red Endives & White Sturgeon Caviar / cured egg yolk and crème fraîche
Experimental Cocktail Club is located at 6 W 24th St, New York, NY 10010 Basement and is open
6PM – 1AM Tuesday and Wednesday, 6PM – 2AM Thursday – Saturday.
