Chef David English and his wife, Kelly, streamlined the best parts of their former midtown restaurant, The Press Bistro, into this airy, chic downtown spot. Focused on seasonally driven small plates and craft drinks, Juju Kitchen & Cocktails offers tweaked versions of Press favorites like tender, sliced calamari and crackly, creamy arancini, along with wild cards based on what’s at the farmers’ market that week. With help from his bar team, English applies his flavor-layering expertise to cocktails like the In Bloom—a mix of Tito’s vodka, Stoli Ohranj vodka, Aperol, fresh pomegranate, lavender thyme syrup and lemon juice—and mocktails like the Endless Summer, with pineapple and lime juices, serrano chili syrup, orgeat, tepache and soda water. Stay a little or a long while: English’s singular snacks can make for a quick yet satisfying nosh or easily stack into a mix-and-match feast.