In the news
Hudson Malone has been featured between the pages of some of America’s most esteemed publications. You can find our classic, comforting menu and our first rate cocktails lauded in The New York Times, Eater, Imbibe, the WSJ, and many more.
Have Your Own Cheers Moment at Midtown’s Best Bar for Drinks After Work
Doug Quinn's Rules of Etiquette
Bartender Doug Quinn explains his approach to hospitality and the deeper truth behind the “Quinn’s Laws.”
The Bartender of Your Dreams
You need to see him in action, not least because his 126-year-old stage is one of the city’s classic bars, what he calls “the Vatican of saloons,” a living diorama of a certain era and sensibility, with its penny-tile floors, carved mahogany bar, tin ceiling and stained-glass transoms.
The Revenge Pub on East 53rd Street
The draw at Hudson Malone is its owner. Depending on whom you ask, Mr. Quinn’s firing from P.J. Clarke’s was either an outrage or totally justified. There was a heated dispute between two patrons, and Mr. Quinn was not hesitant about picking sides and stating his case. P.J. Clarke’s did not respond to a call seeking comment.
Hudson Malone, Doug Quinn's Tribute to Old NYC
Bartender Doug Quinn, formerly of P.J. Clarke's, soft opened his new Midtown East bar and restaurant Hudson Malone earlier this month. The tavern, named after Quinn's two sons, was designed to look like an old-timey saloon. A massive mahogany bar is the star of the room, while a classic jukebox, old pictures, and a chalkboard listing "Quinn's Laws" add some vintage charm.
Hudson Malone's Doug Quinn Probably Knows Your Name
The first time I met Doug Quinn, he took me on a whirlwind tour of his Upper East Side space, Hudson Malone – named after his two sons, Hudson and Malone Quinn. The floors were creaky, the coffered tin ceiling appeared to be reclaimed from elsewhere, there was even a chalkboard emblazoned with Quinn’s Laws. Among them, “Listening is an art few come to master.” No surprises in this tried-and-true bar formula perhaps but it seems to be working, human traffic-wise for the barman turned owner.