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Saul Bolton, who helped make Smith Street a brand name with his restaurant, Saul, strikes again with this gorgeous gastropub. A handsome room sets the stage for smartly executed mixed drinks like the warming and nuanced Chase and Shade, made with apple brandy, apple-cider molasses, black tea, bitters and lemon. The best quaff we tried was the brawny, spicy King Edward (rye, cherry Heering, vanilla and a spritz of Scotch). The Vanderbilt also makes a play for the dinner crowd: Excellent--if pricey--small plates include addictively sweet honey-glazed chicken wings.

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