Haymaker Bar and Kitchen
The shared plates at this Chelsea beer bar run to Filipino adobo pork ribs and Indonesian chicken satay. When David Smith and Jeff Anzulewicz opened in August 2015 the kitchen went to Jim Takacs, out of the Filipino gastropub Jeepney.1
Why go
Smith and Anzulewicz had met seven years before they opened. They were working the counter at Dempsey's in the East Village. They put eighteen taps in and handed them to Tristan Colegrove, who had come from Berg'n. His brief was IPAs and farmhouse ales.1
The board still reads that way. On 26 August 2026 it carried Oxbow's Low Bush, a dark farmhouse ale aged on Maine lowbush blueberries at 6.5 percent. Hudson Valley's Soleil sat next to it. That one is a sour IPA on raw wheat and oat, with milk sugar, pineapple, marigold flowers and rose petals. Lawson's Finest was on nitro and Equilibrium's Strata Nebula was the heavy one at 8.5 percent.2
I haven't found a critic on the cooking here.
Order this / avoid
- Order: the adobo pork ribs. A St Louis cut goes under a Filipino glaze with lime and scallion. A Thai cucumber salad with peanuts sits beneath it. It was $17 in September 2026.3
- Order: the wings with the jerk dry rub, which come with pickapeppa aioli. There are five rubs and that is the one worth the trip.3
- Avoid: the booking page if there are nine of you. Parties over eight go by email.4
What locals & experts say
- Time Out New York, on the opening in August 2015, named Colegrove's first board and two beers on it:
the citrus-packed Hop Showers from Brooklyn's Other Half Brewing and a Prairie Bomb! imperial stout from Tulsa.
1
Good to know
- Booking: reservations run online, and there is private dining space.4
- The door: 252 West 29th Street, a short walk from Penn Station.2
- For a table that does not eat meat: the veggie plate. Hummus, lutenitsa, crudite and house pita, at $20.3
Verdict
could-visit — A beer bar that puts a date on its own board is telling you it means the list. Eat while you work through it.