Jimmy’s No. 43

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This venue is closed.

Not long after briefly closing its doors following a devastating 7th Street fire, this East Village beertopia went through an Asian-fusion makeover. As part of its metamorphosis, owner Jimmy Carbone brought in longtime friend and Tito King’s Kitchen chef King Phojanakong to helm the kitchen. Out went the old menu of classic American cuisine, replaced by seven signature Thai-Filipino-fusion dishes, like pork-belly tacos in a Thai chile-lime sauce, chicken wings “Adobo,” and loaded fries topped with pork, mayo, and a bonito-flake mix. What hasn’t changed is the extensive menu of suds: two full pages of imports from Belgium, Germany, and the Philippines (just to name a few), as well as local beers from the likes of Sixpoint, Threes, and Finback. Besides beer, on offer are an array of ciders, wine, and à la carte liquors and now three special cocktails that successfully mesh the bar’s booze and eclectic-Asian menu. The additions include “Tang Lad Tonic,” a delightfully spicy lemongrass gin-and-tonic; “Manila Mule,” a vodka, calamansi, and ginger beer concoction; and “El Jimador Paloma,” a tequila cocktail infused with jalapeño and fresh-squeezed grapefruit juice. It’s the same old Jimmy’s, just vacationing on the beach in Thailand. — Vanessa Karalis

Kitchen Hours

The kitchen is open for the following hours: Mon-Weds, 5-11:30 p.m.; Thurs, 4-11:30 p.m.; Fri-Sat, 2 p.m.-12:30 a.m. (bar menu until 4 a.m.); Sunday 3-11 p.m.

Note

Parties of eight or more eaters can email three days in advance to reserve the “Lechon,” a whole roast pig ideally served with plenty of beers. 

Recommended Dishes

Halo Halo fries, $8; Chicken wings “Adobo”, $8

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Featured In

• Neighborhood Bars With Special Perks in New York (3/10/08)
• Cheap Eats Guide 2006 (8/7/06)