Best ice cold martini service: PS Martini at Patron Saint
It was a visit to Bemelmans Bar on the Upper East Side of Manhattan that really ruined me for all other martinis. The bar, founded in 1947, is located in the Carlyle Hotel and named for Ludwig Bemelman, the Austrian-American creator of the “Madeline” books, which follow a little redheaded girl in a Parisian boarding school. (“12 little girls in two straight lines…” Yes, that one.) The bar is lush and dimly lit and the artist’s murals depicting Central Park cover the walls. After happy hour most nights, there’s a pianist playing the baby grand in the middle of the floor. But the real star at Bemelmans is the martini: stirred, strong and served with a side carafe nestled in a vessel of sparkling ice to keep each sip perfectly chilled. (They also give a trio of complimentary salty snacks, but I’ll save the bar snack rant for another Best Of year.)
I’ve long bemoaned the fact that we a) don’t have a piano bar downtown when we have one of the world’s best music schools right here, and b) that most bars do not attempt to keep your martini ice cold. I ask you this: why call it a freezer martini if it’s really going to become a bathwater martini within 10 minutes? I’m not slugging a martini. I’m sipping, savoring and siphoning that out because it’s mostly booze and my tolerance would embarrass my Irish ancestors.
Hat tip to the crews at Good Luck and Cure, who have absolutely swapped my martini glass out for a frosty one before I’m finished — a lovely touch. But if a bar gets busy or I’m sitting at a table, the ice sidecar is the move for everyone. When Patron Saint opened last year, the first thing I noticed in photos (and what got me there quickly, tbh) was that the PS Martini is served Bemelmans-style, with a side carafe on ice. It’s also very customizable, almost like a personality quiz: I’m a gin martini, straight up with orange brine or light olive brine with an olive (hold the blue cheese) kinda gal. Now they just need a piano…
My real hope in writing any of this, though, is that it will simply start a citywide trend. Icy martini carafes (and pianos) for all! —LEAH STACY
Best bar stool for a yap session: Shell Restaurant
The story goes that you are either a dining room person or a bar person when visiting restaurants. The bar offers unprecedented access to the bartender, intimate proximity to neighboring patrons and — at least, in the case of Shell Restaurant on Pleasant Street — complimentary aromas that spill over from the kitchen. In most cases, these positives are at the mercy of the barstool beneath you.
Too often the bar seat (though undoubtedly a certified vibe) suffers from an Achilles heel of sorts, comfort in longevity. The bar innately lends itself to prolonged conversation, the spilling of tea, the ‘yap center,’ if you will. Endurance is required socially, but the cushion beneath you can be the difference between your cheeks hurting from laughter and your other cheeks following suit from discomfort.
Lining the asymmetrical (and undeniably visually striking) bar at Shell are bar stools that solve this conundrum, providing exceptional caboose luxury. The back rests are suitable for that slow lean back as your friend tells you she “can fix him” for the third time. The Italian leather is soft and breathable for when things get heated as the stranger next to you makes their case as to why the hate on Nickelback is “overblown.” Whether you’re taking these seats for a multicourse ride or a simple nightcap, they’re in for the long haul. —ROBERTO FELIPE LAGARES
Best solo date with a book: Living Roots in winter, The Richmond in summer
Nothing hits like a solo date. Of course, I adore friend gatherings where we giggle our faces off, and romantic dates where we flirt and maybe choreograph a dance routine together (you know, classic date stuff). But sometimes you just need that social time… alone. I may have lost a few of you on this one, but others will be nodding along.
I’ve always enjoyed reading in public, whether it’s my own little picnic on the Memorial Art Gallery lawn or on a bench in the Rochester Museum and Science Center’s garden of fragrance, but leveling up to bar reading has been a gamechanger.
During the winter, Living Roots on University Avenue is my spot. It checks all the boxes — cozy vibes, good lighting, prime seating at the bar or at a table in the corner and the noise levels aren’t too loud. Maybe most importantly, I feel classy sipping on my wine flight as I tear through pages. There’s a sophistication to this option that I enjoy (as I read my sci-fi book featuring a sassy talking cat).
For summer, The Richmond on Richmond Street is the choice. Their outdoor deck area is a hidden gem. There’s lots of space, sunshine and the drinks are beyond tasty. Mortalis beers on tap (yeah, I’m a hazy IPA, fruited sour, pastry stout guy — being basic never tasted so good) and delicious cocktails, plus a solid selection of mocktails (drinking zero proof beverages while bar reading is a pro move).
My final tip: Read what you want! Don’t be embarrassed by the books you love — if anyone even thinks to try to shame you, well, they suck and are wrong. Chances are someone may even politely strike a conversation because of a shared interest in genres. Remember, solo dates are all about what makes you happy. See you out there, fellow readers! —SCOTT PUKOS
Best zero proof drink for the haters: the Tangerine Dream at Radio Social
It’s no secret that we are somewhat spoiled in our city by both the variety and exceptional quality of cocktails. (If ever forgotten, it usually takes just one trip out of town to jog your memory.) The zero proof scene here is also high quality, but special mention must be made when a concoction reaches a level of reverence that can alter the journey of even the most dedicated booze-bound patron. Created by Cat Archer, the Tangerine Dream at Radio Social is something special.
Personified, this drink is a locker room guy. A team player, the type of friend you tell people you knew before they made it big. To the simple palate, the Tangerine Dream is a creamsicle popsicle-turned-elevated zero proof drink. To those familiar with its game (i.e., my wife) this muddled orange, oat milk and vanilla seltzer triple threat is the pro move at happy hour, Thor’s hammer for the designated driver (have a seat, Diet Coke) and, in some cases, a brief escape to a warmer climate — even if only mentally. Witness accounts have reported those who “aren’t a fan of creamsicles” (me) order these in succession on the down low. —ROBERTO FELIPE LAGARES
Best place to be a winemaker (or a wine): the Finger Lakes region
In October, the Finger Lakes region was named 2025 American Wine Region of the Year by “Wine Enthusiast” as part of the magazine’s annual Wine Star Awards. In November, the VinePair “50 Best Wines of 2025” included Finger Lakes wineries Little Clover for their Cayuga White 2018 and Apollo’s Praise for The Knoll Dry Riesling 2024. In December, “Wine Enthusiast” once again turned the spotlight on the Finger Lakes, including five regional wines in “The Enthusiast 100: The Best Wines of 2025.” Forbes also had Finger Lakes mentions in two December articles, including “Stop Gifting Boring Bottles: The Best Small-Production Wines And Spirits To Gift This Holiday Season.”
And according to Airbnb’s 2026 Travel Predictions Report, the Finger Lakes is a top five destination for culinary travel — specifically wine — alongside cities in France, India, Michigan and Australia. Gen Z’s interest in wine is on the uptick as they seek experiences like vineyard tours, flight pairings and community-building events like book clubs in tasting rooms.
So, is the secret of the Finger Lakes finally out? Or has it been quietly there all along? (Since I get to be first-person biased here: it’s the latter.)
As CITY contributor Maiah Johnson Dunn wrote in our November issue, “Different faces are breathing new life into the Finger Lakes. Perhaps the reset is needed.” Longtime wineries like Glenora and Bagley’s are changing hands as millennial winemakers — many of them young married couples, as in the case of Apollo’s Praise, Living Roots and Ria’s Wines — take over and bring in sustainable, climate conscious practices. It’s an exciting era, and one that promises to continue growing in 2026. —LEAH STACY
