Located in an historic 139-year-old building in the heart of Manhattan’s Flatiron and NoMad neighborhoods, The Ivory Peacock, which opened late last year, has made a name for itself among cocktail-loving patrons looking for a unique place to kick back, unwind, and enjoy a unique cocktail program.
Dedicated Design
When Sarah Payton, co-owner and partner at The Ivory Peacock, first envisioned the look and feel of this historic venue post-renovation, she wanted to pay homage to her favorite hotel bars in Europe.
“We worked with a really talented creative called Adorn Designs and their Principal Ben Kay who really helped us create a very unexpected yet familiar, comfortable guest experience,” Payton says. “We think the design delivers that. With so much space, we were really able to think about the comfort of the guest and employee.”
For example, The Ivory Peacock boasts a wealth of plush seating that is custom from McGuigan’s, a handcrafted furniture company in Ireland as well as the restaurant’s neighbor, Timothy Oulton, a British luxury furniture brand whose memorable aesthetic really creates a cozy guest experience.
The bar design also incorporates antique chandeliers from the Waldorf Astoria New York and The NoMad Hotel.
“Behind the bar we worked with Tobin Ellis of Studio Barmagic and Perlick to create custom wells that make the bartender comfortable,” Payton says.
“We are offering an experience where the guest gets to really define how they are experiencing the space. It is perfect for a date night, a group gathering, a special occasion, or an afternoon quick cocktail with colleagues,” Payton says. “The diversity in the seating and spaces within the bar allow for that to all happen in concert.”
So why the name, “The Ivory Peacock?” Well, quite simply, it was the result of a discovery of an illustration of a majestic peacock rendered ivory that was uncovered beneath drywall during the renovation of the space.
Celebrating Gin
And while The Ivory Peacock offers a simple, yet well-refined menu and cocktail program, its focus on its unique gin collection has resulted in a patron base of true gin aficionados.
As Payton explains, gin is such a versatile and deep spirit – rooted in both history and in innovation. And there is so much happening regionally – both across the United States and also in every continent with regard to unique gin offerings.
“We love that gin celebrates the localization of its origin, often featuring super unique botanicals,” Payton says. “For example, in my hometown of Asheville, N.C., there are beautiful gins being produced by Chemist Spirits. My favorite one is their Navy Strength, which is so good in a martini, but I also love the limited edition Rose Gin they did in partnership with the Biltmore Estate.”
The Ivory Peacock also has a talented bar team led by Sean Patrick McClure, Matt Taglialavore, and Daniel Benitez. The three excel at celebrating the uniqueness of the gins with balanced cocktails that provide a great introduction to gin to novices or people who have been dissuaded by the juniper spirit in the past.
“We really enjoy the opportunity to introduce guests to the spirit and look forward to continuing to evolve the ways we work with gin, including with a tasting menu launching in Q2 2023,” Payton says.
And while the venue is heavily focused on gin – 864 different types and counting – they also revel in providing delicious balanced cocktails in every category that utilize seasonal ingredients in concert with the beautiful French-inspired food that Chef Grayson Altenberg puts out from The Ivory Peacock kitchen.
“Our experience is highly shareable and works well for people looking to have a shared experience,” Payton says.
Full Steam Ahead
Like everyone, sourcing during COVID was difficult form a supply chain perspective. The Ivory Peacock delayed more than eight months from the original opening date mainly due to sourcing.
“That was unfortunate and very challenging as small business owners, but we have a great team who rallied around us and helped us really kick things off well once we were ready,” Payton says.
Challenges aside, Payton and the rest of The Ivory Peacock team is excited about what the future holds for both the establishment and the preferences of today’s consumers.
“I am really a classic purist at heart and feel like the real trend is towards quality. With the economy where it is, people are more discerning with their money and likely so,” Payton says. “I think the trend will be focused on consumers seeking out quality. That and low/no ABV, which is definitely here to stay. It is a challenge to make non-alcoholic drinks as delicious as ones with spirits, but this is a challenge we continue to embrace and expand upon.”
And while The Ivory Peacock is still in its infancy, Payton and her team have a very long “to-do list” of what’s next.
“We are launching a tasting menu that pairs gins with our kitchen's seasonal selections, available exclusively at our Emerald Bar, and continuing to push the boundaries of what people think gin is and can be. Following that, we will expand hours of service and move into weekend brunch, which will give an entirely new canvas to gin,” Payton says. “We aren't trying to stray too far out of our lane of delivering excellent cocktails at fair prices alongside food with familiar flavors in a space that welcomes all. Hopefully the innovation that we put into the ways we showcase gin creates a few more fans in the category – that will be a real defined success.”
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