Zagat Managing Editor Chris Walsh checked out Wall Street's resurging high-end cocktail scene and filed the following report.

Wall Street hasn't been traditionally known as the hub of the high-end cocktail scene for Manhattanites but the nightlife veterans behind the just-launched Demi Monde hope to change that.

The new lounge sits just below street level at 90 Broad Street, in a space previously occupied by a Chinese restaurant popular with the Goldman Sachs crowd, and is owned by David Kaplan, David Blatt and Alex Day.

"We're aiming to cater to a lot of different types of people. Certainly that after-work crowd of the Financial District, as well as from the neighborhood who want a good meal, as well as the very late-night crowd," says Day, who oversees the beverages menu. "We have a very intense soda program here, so people can mix whatever spirits they want with the sodas that we make in-house. There's house celery soda, which is celery juice, celery seed that we mix the syrup with in-house with fresh lime juice, regular gin and seltzer water. We've been getting a lot of people who know our reputation coming in to check us out, but also people just walking by, getting in and getting excited about a different type of experience in the Financial District."

But, that's not to say the neighborhood has been completely void of artistic spirits or a flair for high-end tastes. Bar Seven Five, located in the Andaz Hotel at 75 Wall Street, has been serving specialty cocktails for two years and is a stone's throw away from Demi Monde.

"We wanted to be different in the bar scene in Downtown," says Andaz Hotel general manager Jeffrey Miller. "You'll notice in the bar we don't have a traditional bar type of setup. It's meant to welcome someone into their home and to put up the liquor on the counter and have people mix cocktails around you."

The David Rockwell-designed space feels more like a spa than cocktail lounge, and Miller underscores the fresh drink ingredients and the bar's unique table-side service, in which servers use wood caddies to deliver cocktails to the tables and finish the final drink preparation in front of patrons.

"We hope to bring a special experience to the Downtown market," says Miller.

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