Cocktail tourism is reshaping how cities are experienced, and Room 207 arrives as a clear signal of that shift. Launching in Winter 2025 in Manhattan’s East Village, the intimate 26-seat bar is the first-ever standalone concept from hospitality visionary Rajesh Bhardwaj, best known for Junoon, the MICHELIN-starred Indian restaurant that held its star for eight consecutive years, and its sister restaurant Jazba. With a discreet entrance on 13th Street and a focus squarely on drinks rather than dining, Room 207 reflects a growing movement of established restaurant groups placing refined cocktail programs at the center of their expansion strategies.
A Restaurant Group Steps Into Standalone Bar Territory
For Bhardwaj, Room 207 represents both an evolution and a calculated departure. While Junoon and Jazba have long been known for strong bar programs, this is the first time the group has removed food from the lead role. The decision mirrors a broader industry trend, where standalone cocktail bars are becoming travel-worthy destinations in their own right, driven by guests seeking experiences rather than just meals. In this context, Room 207 positions itself as a focused, intentional space built around hospitality, conversation, and craft.
Classic Cocktails Reimagined With Precision
The cocktail program is led by Hemant Pathak, who has overseen the group’s beverage direction since Junoon opened in 2010. That continuity translates into confidence and clarity behind the bar. At Room 207, the menu centers on classic cocktails, forgotten recipes, and refined reinterpretations using advanced techniques and seasonal ingredients. Local honey from fifth-generation urban beekeeper Andrew Coté, harvested from rooftop apiaries in Manhattan, Brooklyn, and Queens, shapes multiple expressions of the Bee’s Knees, while a burnt butter–washed Bourbon Old Fashioned and a Flip topped with silky hot egg foam demonstrate the team’s technical range. Even boozeless offerings are treated with the same respect, reinforcing that restraint and refinement are part of the bar’s identity.
A Family Vision With a Speakeasy Soul
Food at Room 207 is overseen by Chef Akshay Bhardwaj, Rajesh’s son, whose career began as a line cook at Junoon before rising to Executive Chef across Junoon, Jazba, and now this new bar. His menu draws inspiration from 1920s bar fare, interpreted through a contemporary New York lens with locally sourced ingredients. The family connection runs deeper still, with Neena Bhardwaj contributing her signature rice pudding, a six-hour labor that underscores the personal nature of the project. Designed by Wid Chapman, the space channels a library-like speakeasy atmosphere with wood paneling, antique mirrors, velvet drapes, and a low bar counter that encourages interaction. Together, these elements frame Room 207 not just as a new opening, but as a model for where cocktail-driven hospitality is heading next.
