Grand Army's Menu Rocks Train-Inspired Cocktails, Seafood, and 'Fancy Toast'

The Grand Army team got busy shucking oysters and shaking cocktails last night in Boerum Hill. Since the beginning, this neighborhood bar with some serious pedigree — it's owned by Mile End and Black Seed owner Noah Bernamoff, Julian Brizzi of Ruccola, bar star Damon Boelte, and Eater photographer Daniel Krieger — has sounded a bit like what one might find somewhere on a posh block south of 14th Street, and the menu (including some of its prices) matches that.

Cocktails from Damon Boelte are mainly named for American railroad lines like the American Royal zephyr (bourbon American Rosa, bitters, and sparkling wine) and the Arrowhead Limited (mezcal, Compari, Carpano Antica, and IPA). There's also a substantial wine and beer list, and a cocktail order called the "bosses' cabinet," which will change daily.

The seafood-heavy small plates menu comes from Wylie Dufresne protege Jon Bignelli. The raw bar section is divided into oysters, like moonstones from Rhode Island and Wiley Point oysters from Maine, and "not oysters," which include day boat scallops, poached shrimp, and uni. There are also some fancy toasts, including one topped with smoked shrimp, pickled ramps, zucchini, and watercress, and a bread and butter plate (all the cool kids are doing it these days) with miche and shio kombu butter. For those who want to go all out there's The Grand Army, a $90 selection from the raw bar. Check out the full menu below.

Grand Army