8th Street Wine Cellar
This neighborhood favorite is a bargain before 7 p.m. During “Get Happy” hour, five dollars buys you a glass of their “Happy Red” or “Happy White,” which changes daily. If you’re with a friend or a date, it’s more economical to get a bottle — a limited selection is a mere $18.
The Mermaid Inn
Not just a happy hour — a happy hour and a half! Venture to the Upper West Side for oyster specials from 5:30 – 7:00 p.m., with East Coast oysters for $1 and West Coast for $1.75, select wine by the glass for $6, draft beer for $5 and bar bites for as low as $3. Don’t feel like heading uptown? You’ll also find happy hour and a half specials at their East Village and Greenwich Village locations.
Spring’s not here quite yet, so take advantage. Anfora, the sleek and sultry wine bar from the team that brought us L’artusi and dell’anima, serves free raclette from 5-7 every Monday. This melty cheesy goodness is served with traditional fixings of bread, pickles, mustards, and salumi, perfect for a chilly winter night. After 7, the cheesiness continues, but at a cost of $15 per person
On weekdays from 4:00 to 7:00 p.m., cozy up to the bar at this sophisticated yet comfortable Williamsburg spot, with killer cocktails and tasty bites, all yours for $1 off. On Tuesdays, from 7 on, ask for the punch — it’s $5 per cup until the bowl runs dry. For an even better deal, go at 9 on Mondays for Monday Night Movies, with free popcorn and two for the price of one for a select list of beer, wine and spirits.
Editor's Addition: Prima
The all-day eatery shaking things up in the East Village offers both extensive coffee (in the morning) and cocktail (in the evening) menus – and they aren’t slowing down. With the introduction of their new raw bar, the cozy, dimly-lit date night venue has launched a happy hour which includes 2-for-1 oysters and cocktails. Try the G.P Spritz: Aperol, hibiscus infused agave, Prosecco and fresh lemon, or ask the staff for their suggestion. The folks here are friendly – and they know their stuff. – Julie Parise, Features Editor