NEW YORK, Oct. 18, 2024 — Harry's Restaurant Group, one of Manhattan's premier hospitality groups, and Atomic Hospitality Group, one of Brooklyn's most dynamic restaurant groups, today announce The Bedford Stone Street. Opening in Fall 2024, this new epicurean bar is inspired by world travel and devoted to tequila and rum, along with elevated American seafood dishes.

Located at 55 Stone St. in the center of the Stone Street Historic District, the bar accommodates 75 guests indoors and is planning outdoor seating for an additional 30.

An expansion of The Bedford in Williamsburg, Brooklyn, it represents the first partnership between these two formidable groups and ushers in an energized era for the historic street.

Saluting Stone Street, World Travel and Maritime History

The Bedford Stone Street salutes the history of cobblestoned Stone St. and its proximity to New York's harbor and port, which have been engines of the city's financial success since its founding. The bar's beverage program celebrates world travel, with rums and cane spirits from select ports, along with tequila and various agave spirits. Its interior pays homage to the luxurious ocean liners and yachts that would anchor nearby. Likewise, its culinary program channels its beloved sister bar's elevated American cuisine, but with a seafood emphasis.

“Our group has a long commitment to Stone St. with iconic spots like Harry's Bar & Restaurant, Harry's Side Bar, Ulysses' and Adrienne's Pizzabar,” says Paul Lamas, Partner, Harry's Restaurant Group. “We are incredibly excited to partner with Atomic Hospitality Group and bring one of Brooklyn's most successful and beloved bars, The Bedford, to Stone St. This street has played a pivotal role in New York City's history for close to 400 years and we are committed to bolstering Stone St. to ensure its dynamism and relevance far into the future.”

“Having The Bedford expand to Manhattan is a dream come true for us,” says Daddo Bogich, Partner, Atomic Hospitality Group. “My partners and I all worked for Harry Poulakakos, his son Peter Poulakakos and Paul Lamas, earlier in our careers at Bayard's and other venues. We started at the bottom as barbacks and worked our way up to bartenders and then managerial positions, so to be partnering with Harry's Restaurant Group is truly a homecoming for us. We are thrilled to bring our energy, attention to detail and warm hospitality to Stone St.”

Rums from Select Ports and Tequilas and Agave Spirits from All Over Mexico

The cocktail program was created by José María Dondé, who serves as Beverage Manager and Head Mixologist. Dondé has curated a definitive selection of about 40 rums and sugar cane spirits from every producing country, spanning rum, rhum, clairin and cachaça. He is also a distinguished agave spirits expert and has amassed an impressive array of around 80 tequilas, mezcals, sotols, bacanoras and raicillas from 14 Mexican states, as well as whiskeys, gins and cordials.

“As part of our selection process, we always strive to celebrate top quality artisanal spirits from producer-owned brands that are sustainable,” says Dondé. “Our cocktail program is inspired by world travel and we really want to take tipplers on a journey of discovery with unusual and evocative ingredients and dramatic presentations.”

The Bedford Stone Street's Launch Cocktail List

● Six Fingers (Revival) - An homage to the Naked & Famous cocktail with Rhum J.M 100, Strega, Giffard Banane du Brésil and lemon ($18)
● Ondatrópica (Nori Breeze) - A tropical Shakerato variation with Casa Lotos Sotol, Suyo Pisco, Avèze, pineapple, Champagne vinegar, lemon and nori ($18)
● Rey Bucanero (Paloma Corsair) - A neon green, Paloma-evoking quaff with Zumbador Tequila Blanco, Probitas White Rum, St-Germain Elderflower Liqueur and Giffard Cacao, grapefruit, yuzu and saline ($18)
● Le Sirenuse (Botanical Mirage) - A mashup of a French 75 and Lemon Drop that unites Fords Gin, Combier Liqueur de Litchi, Suze, Cocchi Americano, lemon and cardamom bitters ($18)
● Odyssey (Verde Tropical) - A riff on a Mule with Grey Goose Vodka, St. George Basil, falernum, cucumber, citric acid, absinthe and soda ($17)
● Capitán Bayard (Sailor's Cola) - A fizzy salute to the Rum & Coke with Diplomático Planas Rum, housemade cola cordial and topped with Eda Rhyne Appalachian Fernet and soda ($18)
● Mole Corn Painkiller (Mole Colada) - MCP - A Mexican Piña Colada with mole fat-washed Paranubes Rum, Posh Altar, housemade corn atole (corn masa and corn juice cooked with cloves, cinnamon, bay leaves, star anise and orange peels), orange, lemon and totomoxtle ($19)
● Atlantic Oscillations (Sour Berry) - A Whiskey Sour with Michter's US*1 Sour Mash Whiskey, allspice dram, oloroso sherry, maple, blueberries, lemon and Angostura Bitters ($18)
● La Isla Bonita (Harmony Island) - A Milk Punch with San Cosme Mezcal, Wray & Nephew Jamaican Rum, Cocchi Rossa, Giffard Abricot, Greek yogurt, New York State honey, yuzu and clarified rooibos tea ($19)
● Prime Meridian (Coconut Vesper) - A clarified tropical take on the Vesper with Batavia Arrack van Oosten, iichiko Saiten Shochu, Acqua di Cedro, coconut, pineapple and Angostura Bitters ($18)
● Duchess of Savoy (Ruby Solstice) - A mix of Pasubio Vino Amaro, Alpe Amaro, Cocchi Chinato Barolo, Brennivin Aquavit, Rhum J.M Orange Shrub and orange bitters ($19)
● Caribbean Queen (Anchors Away) - An indulgent mélange of an Espresso Martini and a milkshake, it blends Santa Teresa 1796 Solera Rum, Mr Black, Licor 43, Aperitivo Select, Tempus Fugit Noyaux and mascarpone gelato ($20)
● French Quarter (Nouveau Quartier) - Inspired by the Vieux Carré, it brings together Mijenta Tequila Reposado, ODVI Armagnac, Xtabentun, Carpano Antica Sweet Vermouth, Peychaud's Bitters and grapefruit bitters ($19)
● Martini Transatlántico (Spanish Coastline) - A Martini tribute with Bordiga Occitan Gin, Roku Gin, Sherry blend and orange bitters ($18)
● Stone Street Daiquiri - A balanced classic with rum, sugarcane juice, cane sugar, lime juice and Angostura Bitters with a choice of rum: Clément Premier, Charanda Uruapan or Diamond White ($17)
● Margaritas ($19)
○ Green - Green Chartreuse, Lalo Tequila Blanco, Combier and lime juice
○ Red - Campari, Ilegal Mezcal Caribbean Cask, Dry Curaçao and lime juice
■ Any Margarita can be made spicy upon request
● Non-Alcoholic Quaffs ($14)
○ Bahia - Seedlip Spice 94, coconut, pineapple and citric acid (clarified)
○ Riviera - Giffard Aperitivo, orange, lemon, honey and saline solution

A Wide-Ranging Global Wine & Beer Program

The Bedford Stone Street's wine program includes sparkling, white, pink and red in 15 bottles from France, Italy, Georgia, Spain and Napa Valley ranging from $60-$295 and 11 selections by the glass from $14 to $26. Beers, both on tap and in cans, hail from the U.S., Germany, Belgium and Mexico ($8-$24).

Highlights of an Expansive Seafood-Forward Food Menu

The culinary program at The Bedford Stone Street was developed by Bogich and takes great pride that everything is made from scratch on site, including all stocks, confits, aiolis, pickles, with all breads baked in-house, including sourdough breads, brioche buns and Tuscan-style focaccia.

“We made a name for ourselves at The Bedford on Bedford Avenue, which was Brooklyn's first gastropub,” says Bogich. “On Stone St., we are excited to present an epicurean bar where we will emphasize elevated and thoughtful American seafood dishes that are very much on par with our sublime cocktail offerings.”

● Burrata and Shaved Bottarga - Housemade burrata with a fig balsamic glaze and shaved bottarga is served with housemade focaccia and a salad of fennel, arugula and cherry tomatoes, $19
● Blue Crab Beignets - Stuffed with blue crab meat, shallots, mascarpone, chive, scallion, and cayenne pepper, then beer battered, deep-fried tempura style and served with a housemade Flamin' Cajun remoulade, $19
● Fresh Oysters (1/2 Dozen)
○ Sweet Petites - From Martha's Vineyard, Massachusetts, $18
○ Mintersweets - From Minter Bay, Washington, that are sweet, briny and mild with a crisp and clean mineral finish, $18
○ Oysters Charleston Style - Charbroiled with housemade shallot butter, $24
● Sea Vegetable Quesadilla - Quinoa tortillas are stuffed with shavings of sea asparagus, sea fennel and toasted kale and are topped with a cannellini tapenade, nori and housemade chimichurri, $21
● Heirloom Kale Caesar - Tuscan kale is mixed with housemade garlic sourdough croutons, shaved Grana Padano, house pickled purple onion and housemade Caesar dressing, $16
● Crab and Tomato Water Bucatini - The fresh pasta is served in housemade tomato water, vodka and adorned with blistered snap peas, oven-roasted cherry tomatoes, arugula and black garlic, $24
● Head-On Chili Crisp Shrimp Quinoa Bowl - Prawns are cooked in a housemade chili crisp atop root vegetables, quinoa crunch and quinoa puffs, $29
● Sea Bass à la Plancha - The griddled fish is served in a charred leek and fennel broth with housemade chili crisp and allium brier, $32
● The Bedford Plank Burger - A custom 6 oz. blend of grass-fed brisket, chuck, short rib and filet mignon is cooked to temperature and served with caramelized Spanish onions, crisp romaine lettuce, housemade smoked tomato jam and garlic aioli on a housemade brioche bun, along with Old Bay fries, $19
● Murray's Farm 1/2 Free Range Chicken - Pan roasted and finished in the oven and served with potato purée and a whole grain mustard jus and wilted greens, $29

Nautical Interior Design Conjures the Age of Ocean Liners and Tall Ships

Designed by Bogich, the interiors of The Bedford Stone Street evoke a glamorous ocean liner from the 1930s interspersed with modern yacht details and reference shipbuilding materials. Highlights include an antique brass divers' helmet and a vintage brass engine room signal device from a World War II Liberty ship. The bar's indirect lighting is typical of yacht design and its custom sofas meet yacht specifications. Artwork includes tall ship paintings that once adorned the walls of Bayard's, original paintings by Jessica Planter, as well as watercolor reproductions of early U.S. Navy ships, courtesy of Harry Poulakakos.

A Playlist That Evolves Over the Evening

Curated by Bogich, the playlist at The Bedford Stone Street includes b-side Rock 'n Roll, New Wave, as well as world music such as Cumbia, Afrobeat, Reggae and Ska across many decades. In the early hours, the music will emphasize a slower ambient beat and flow, becoming more fast-paced and upbeat as the evening progresses.

A Historic Building on a Historic Street in One of the Oldest Parts of New York City

Stone Street dates back to shortly after the Dutch founded New Amsterdam in 1624 and was the first to be paved with stones back in 1658, hence its name. It was mainly used for warehousing and was often desolate at night. Starting in the 1990s, it was completely revitalized as a hospitality, residential and business corridor, thanks to city agencies and progressive entrepreneurs, like Harry's Restaurant Group. Stone Street is part of the Stone Street Historic District, with its buildings protected by the New York City Landmarks Preservation Commission.

 
About The Bedford Stone Street

Located at 55 Stone St., The Bedford Stone Street is a new epicurean bar inspired by world travel and devoted to tequila and rum along with elevated American seafood offerings. A partnership between Harry's Restaurant Group and Atomic Hospitality Group, it is the first expansion of The Bedford, located on Bedford Avenue in Williamsburg, Brooklyn, to Manhattan. The Bedford Stone Street is open Sunday to Wednesday from 4pm to midnight and Thursday to Saturday, 4pm to 1am. For more information and reservations, please call (646) 346-6366, visit www.thebedford.nyc/stone-street and follow us on Instagram at @thebedfordstonestreet.

About Harry's Restaurant Group

Founded in 1972 by Harry Poulakakos and now led by his son, Peter Poulakakos and partner Paul Lamas, Harry's Restaurant Group has operated bars and restaurants on Stone Street for more than 50 years, with Harry's Bar & Restaurant its longstanding anchor. Its other restaurants include Harry's Side Bar, Adrienne's Pizzabar and Ulysses', as well as a Harry's Bar & Restaurant in West Palm Beach, Florida. The group also co-owns The Dead Rabbit. For more information, please visit www.harrysrestaurantgroup.com and follow us on Instagram at @harrysrestaurantgroup.

About Atomic Hospitality Group

One of Brooklyn's most dynamic bar and restaurant groups, Atomic Hospitality Group fields some of the borough's most beloved hotspots, including The Bedford, Roebling Sporting Club, Macchina Pizza and Mexi. It is a partnership of long-time hospitality veterans Ramon Morado, Andres Balbuena and Daddo Bogich. Each started at the bottom as a barback and worked their way up to bartender and managerial positions at prestigious New York City fine dining restaurants such as Bayard's before launching their own hospitality group.

# # #

Media Contacts:
Hanna Lee & Charity Balk
Hanna Lee Communications
646-752-1526 (cell)
hanna@hannaleecommunications.com 
charity@hannaleecommunications.com