AUGUST 2015 | BOROMAG.COM | 53 The neighborhood just got a new backyard patio, decked out with reclaimed New York cobbles and custom mahogany tables. With seating that accommodates close to 100 people, the garden is an extension of The Bonnie—which has rapidly become not only the source of some of the neighborhood’s most wondrously intoxicating cocktails and delectable fare, but also a hotspot of Astoria’s social scene. “The neighborhood bar is at the core of who we are,” says Mike Krawiec, one of the owners. From under a newsboy cap, with a dragon tattoo crawling out the arm of his white T-shirt, the 33-year-old offers a tour of the impressive space—which was once the home of Greek favorite Stamatis. The Bonnie—which translates to the Irish term for beautiful—boasts a private dining space, a communal bar area, intimate booths for dining and a back bar with chicken-wire glass and French oak floors. Like their sister pub, Sweet Afton, the space is free of televisions, a design element intended to promote intimacy and encourage mingling. “The neighborhood bar is at the core of who we are,” Krawiec says. “You can come in from anywhere around the world, and the bartender will introduce you to the people sitting next to you. People come to New York and don’t know anyone, but come here and find a community.” While the mood is certainly inviting, the friendly staff and patrons aren’t the only aspects that are enticing. If you glance up from the backyard garden, you just might notice the rooftop herb garden. Basil, thyme, lemon balm and spearmint are regularly harvested and incorporated into the cocktail menu. Watermelon wedges are soaked in St. Germain, light rum and white port, seasoned with basil and minty herbs, then served on a saucer as a shot. A drink called The Wayside blends tequila, Mezcal and Campari with ancho chilies, watermelon agua fresca, and a rim of chili lime salt. Mixologist Mike Di Tota juxtaposes seasonal fruits with rooftop herbs and historical recipes to mix up some of the most fantastic spirits around for a botanically driven cocktail menu that brings the outdoors inside. (continued on page 54) Striped Bass Ceviche The Bonnie Co-Owner Mike Krawiec
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