Monday, October 5, 2026, 11:00 PM - 2:00 AM · Sauced, Williamsburg, New York City
Chef Merrill Whiston and Chef Chris Liu take over the Sauced kitchen for a one-night Chino Latino menu blending Chinese and Puerto Rican cooking. Dishes include Puerto Rican dim sum, fermented plum leche de tigre ceviche, and braised beef tongue escabeche, served until it runs out.
Understated natural-wine bar where “no menu” is policy: your server asks what vibe you’re after and picks a bottle (or glass) to match. The main room up front is cozy and chatty; head back for dim neon lights, DJs, and a dance room garnished with a pole. They pair funky vinos (reds, whites, oranges, bubbles) with light bites and snacks, all in a space that drops the pretension but keeps the good stuff.