On the corner of Bleecker and MacDougal in Greenwich Village, McCoy is a lively new addition to this famous neighborhood.
McCoy is an American bistro infused with the boisterous elegance of the Prohibition-era speakeasies and the insistence on superior quality of its namesake, William “Bill” McCoy. Although a teetotaler himself, Bill McCoy was an American sea captain and Rum Runner who smuggled alcohol for consumption during the Prohibition period. He took pride that he never paid a cent to organized crime, politicians, or law enforcement for protection, considering himself an “honest lawbreaker.” McCoy also gained a sterling reputation for quality. Unlike other smugglers who would water down their goods or use fake labels, McCoy sold his spirits unadulterated, uncut, and clean. When a customer enjoyed McCoy’s goods, it was genuine, the “Real McCoy.”
Today, a talented group of professionals insists on the same caliber of excellence at McCoy.
Eric McCue comes to McCoy as its Executive Chef. He specializes in classical fine dining cuisine with a true appreciation and respect for the vegetable in vegetarian and vegan preparations. Giving special attention to the needs of patrons with food allergies, McCue focuses on the quality of his ingredients and takes pride in knowing where each item from Ã¢â‚¬â€œ from farm to table, and everywhere in between.
Most recently, McCue launched the new slope side location of Foxnut Sushi in Beaver Creek, CO as its Executive Sous Chef, quickly establishing it as one of the premier dining destinations in the Vail Valley and gaining attention for its stunning fish presentations.
McCue also spent three years in intensive, fine dining training under Charlie Trotter in Chicago. McCue helped the team achieve its first Michelin rating as part of its vegan and vegetarian team.
McCue’s culinary experience has taken him from Wisconsin to North Carolina and points in between. He is excited to call New York City home, although he is an avid outdoorsman who enjoys mountain biking in the summers and hiking backcountry and telemark skiing in the winters.
Master Mixologist Justin Koch believes the coy and intimate space of Tomoka will offer a reprieve from the bustling streets of Greenwich Village, rewarding guests with hand-crafted classic cocktails made with fine spirits, fresh citrus, house-made tinctures, tonics, sodas, syrups, bitters, and hand-carved ice. Koch has carefully created the drink list of eight signature drinks, focusing on house infusions and fresh citrus, and has thoughtfully selected twenty American craft beers. Using traditional methods, Koch aims to restore the craft of making fine cocktails.
While Koch worked in Manhattan’s Upper West Side many years ago, his experiences have taken him out West more recently. He comes to Tomoka from the classic cocktail bar, the Green Russell in Denver’s historic Larimer Square. There, he learned a staggering list of classic cocktail recipes dating from 1890 to 1950. He also opened the Cellar Bar in Ann Arbor, which quickly became one of the hottest nightspots, catering to young professionals and socialites in the city.