East Thirty-Six

The restaurant and bar concept at East Thirty-Six focuses on house-made ingredients for craft cocktails and a gourmet menu of shareable dishes. Co-owner and mixologist Julien Salomone brings a wealth of experience to the beverage program; infusing syrups, tinctures and liquors in-house to heighten the stunning array of cocktails. The kitchen, run by Chef Brent Maxwell, prepares beautiful and affordable share plates - perfect for a casual after-work dinner or a carefully curated dining experience