What in the event you might carry your favourite, now-closed bar or restaurant again from the useless?

Due to our collaboration with Sq., we had been capable of make that dream a actuality. For One Final Shift, our model new occasion collection, we introduced again two beloved New York spots: Fatty Crab, a West Village Malaysian restaurant that impressed a wave Southeast Asian delicacies within the metropolis, and Nitecap, a Decrease East Aspect disco-fever dream of a bar that’s beloved by the business.

The concept for One Final Shift was easy: to have one other probability to carry again the dishes, drinks and groups which have influenced the way in which we dine and drink at present. We additionally wish to know who to celebration with subsequent, so we requested attendees to inform us which bars and eating places they’d carry again for one evening. Learn on for his or her solutions.

The bar that launched LA’s cocktail revolution. “Positively The Varnish, the legendary speakeasy in downtown LA. Sasha Petraske oversaw the bar. I believe I might need been the primary buyer. It was like a residing historical past, a spot that was from the Twenties. Locations like that ought to simply by no means go away.” —Matthew Kang, correspondent, Eater

Nothing beats a neighborhood restaurant. “I’d revive Prime Meats, which was in Carroll Gardens. It had the perfect salads, the perfect burgers, among the greatest cocktails and similar to the best neighborhood restaurant ever. I miss the room and the expertise.” —Natasha David, creator, bartender and inventive director

A pioneer of agave spirits within the metropolis. “I wish to see Mayahuel again in full motion, please and thanks. It was one of the crucial inspiring agave bars to open, not solely as a result of it was one of many first agave targeted bars in New York Metropolis, however we additionally had essentially the most wonderful, artistic, supportive workers. I would not be the bartender who I’m with out the women that I labored with at that bar.” —Leanne Favre, proprietor, Dolores

A “dive restaurant” that welcomed everybody. “When opening my first and second eating places [5 Ninth and Fatty Crab], I spent fairly a little bit of time within the hood. Inevitably, most nights ended on the iconic Florent. I cherished having the ability to get bistro fare or breakfast at 4 within the morning, with an insanely eclectic mixture of patrons, from legal professionals to business of us to all kinds of locals. What made the place was the vibe, general expertise and the workers. And the meals was superb! For lack of a greater time period, I’d name it a dive restaurant.” —Rick Camac, managing associate, RDC Hospitality Consultants LLC

The disco-fueled bar we miss dearly. “I’d revive Nitecap. That they had the right trifecta that each bar ought to have: good drinks, good ambiance, wonderful bar group. I miss it dearly. I’ve the perfect reminiscences from there, they usually had the perfect disco ball, too. RIP.” —Chloe Frechette, former govt editor, Punch

Don’t neglect the desserts. “I’d revive WD50 for Alex Stupak’s dessert menu, particularly. It was completely out of this world. WD50 was very conceptual. It was tremendous bizarre meals, so the dessert menu was additionally very bizarre, however not that difficult as a result of it was like chocolate and every kind of fruit and it was simply great. You possibly can do a five-course dessert tasting menu. It was unbelievable. Now he’s gone on to do every kind of issues. However I really feel like that’s the second I miss in eating places.” —Amanda Kludt, former writer, Eater

A trailblazer in bicoastal delicacies. “Chanterelle. It was one of many locations that marked the start of ‘foodieism’ and it simply felt so particular, but additionally informal, and it felt familial. There was a number of room within the house, actual property was low-cost and so it felt like there was all this creativity and cross-pollination with California-style cooking in New York in a method that felt recent and new.” —Melissa McCart, eating editorial supervisor, Northeast, Eater

A bar that would make you fall in love with bars. “I’d carry again NoMad. Greater than something, I miss the ambiance. It’s only a stunning bar and it feels such as you’re taking a step again in time—a grand, opulent place you can stroll into and is all the time so stunning. It was one of the crucial formative locations, and it made me fall in love with bars.” —Jelani Johnson, head bartender, Le Coucou

Interviews have been edited for size and readability.