Barkeepers and encyclopedic volumes of single spirits will help you navigate the Library of Distilled Spirit’s collection of over 1,000 bottles produced around the world.  Innovative cocktails and an extensive list of classic drinks are also served.


Kyle Tran

As beverage director at Bowery Road and Library of Distilled Spirits, Tran has curated a collection of more than 1,000 spirits. In partnership with Dushan Zaric, he compiled the Library’s Encyclopedia of Distilled Spirits, a multi-volume tome divided into sections by spirit category, each including a history of the spirit and its role in cocktail culture over time, followed by a selection of signature cocktails and classics, with full recipe and production method described, and concluding with a list of all spirits in that category available in the Library.

Born and raised in Oakland, CA, Kyle Tran grew up in a family of restaurant owners. During his time at SUNY Maritime College in the Bronx, Tran worked as a bar back to make some extra money, though his real passion at the time was photography. After graduation, Tran moved back to Oakland to work as a photographer and picked up odd bartending jobs to supplement his income, mixing drinks at nightclubs, dive bars and catering gigs. In 2011, Tran landed at San Francisco’s Roka Akor working under Jason Huffman, where he decided to pursue bartending as a career. After two years, Tran landed himself a job at Chicago’s The Aviary, honing his mixology chops under Micah Melton and Julia Momose. In 2015, he moved back to the Bay Area to oversee beverage at the Lafayette Park Hotel, where he worked for two years before returning to New York to open Bowery Road and Library of Distilled Spirits.


Chef Ron Rosselli

A native of Los Angeles with Italian heritage, Ron Rosselli’s culinary style combines the multicultural influences of his upbringing with the ethos of acclaimed chefs with whom he has worked over the course of his career.

  Chef Ron Rosselli Negroni

A graduate of Le Cordon Bleu in Pasadena, CA, Rosselli got his start at Daniel Boulud’s esteemed Café Boulud, working alongside an all-star culinary team including Andrew Carmellini, Mario Carbone, Rich Torrisi, Tien Ho. Rosselli went on to work as Carmellini’s sous chef at A Voce and later helped open Locanda Verde as Chef de Cuisine. In 2014, Rosselli joined The Standard High Line Hotel as executive chef, overseeing all culinary programming for the property.

In 2016, Rosselli was hired as executive chef of APICII hospitality group, where he helms the kitchen at recently debuted Bowery Road and Library of Distilled Spirits in New York City. At Bowery Road, Rosselli serves a market-driven menu of approachable, seasonal and globally-inspired dishes.



Designed by Dutch East, the bar’s glowing, floor-to-ceiling liquor library shelves are the focal point of the Library of Distilled Spirits’ interior. Found vintage captain’s chairs and small tables scattered around the room offer a relaxing environment for daytime enjoyment or a lively cocktail scene at night. White glass lamps encased in brass line the walls and zinc bar top, casting an inviting glow visible through the street-facing windows. A heavy wood communal library table sits at the center of the room, beneath a large three-tiered chandelier fitted with bulbous glass sconces, offering a comfortable space for groups to gather.

Our shelves house

over 1,000 bottles