Eat Out London!Army & Navy Club
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Grand Army - Boerum Hill - New York Magazine Restaurant Guide
Official Queen's Birthday Parade Ticket Sales - Major General's ...
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Vehicles will be allowed to drop off at Horse Guards entrance but not to park.
Depending on which stand you have been allocated, you will need to go through the correct security checkpoint as follows - Seated Stands A, B, C and Standing Inner Line of Sentries North - via The Mall, Horse Guards Road (north) and Admiralty Citadel.
- Seated Stands D, E, F, G, Wheelchair (Special Enclosure North) and Special Enclosure South – via Whitehall and Horse Guards Arch.
- Seated Stands K, L, M, N and Standing Inner of Sentries South - via Birdcage Walk/Great George Street and Horse Guards Road (south) and Churchill War Rooms.
Basic toilet facilities are available between stands C and D and G and H. Please check the map provided on your ticket to view the entrance points for each Stand/enclosure.
Grand Army Bar
Head bartender and co-owner Damon Boelte is from Lone Wolf, Oklahoma.
An award-winning bartender and decade-long Brooklyn resident, Damon has worked at LeNell's Ltd., a renowned spirits shop, and Prime Meats in Carroll Gardens.
He's built custom motorcycles in Oklahoma and New York, plays in the band Brothers with his twin, Dylan, and has a strong collection of turquoise, Pendleton, cocktail books, and cowboy boots.
Grand Army, a New Seafood Bar in Brooklyn - The New York Times
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Grand Army, which opened on Tuesday evening in Boerum Hill in Brooklyn, represents the coming-of-age of the neighborhood’s restaurants — a cocktail bar with only small plates, and nothing repurposed in sight.
Mr. Boelte, Willie Nelson-like in his red bandanna and braids, poured railroad-inspired cocktails behind the oyster bar.
On opening night, families with toddlers and couples took the tables, including David Kaplan and Cat Weaver, but their eyes were on the bar.
Mr. Kaplan, 46, who writes for GeoMarketing, an advertising news site, responded, “You make it sound like a dive bar.”
ON THE PLATES Mr. Kaplan and Ms. Weaver shared six Peter’s Point and six Bras D’Or oysters ($3.50 each); the bread called miche with shio kombu butter ($8); surryano ham (serrano ham but made in Surry, Va.) with bread-and-butter pickles ($12); asparagus in smoked egg yolk with aged pecorino and bonito flakes ($13); smoked octopus with celeriac, black olives and celery oil ($17); and hamachi with fermented daikon and cilantro ($17).