The view from Weekender’s doorway is promising only for those comfortable with snooker: The room is dominated by three intimidatingly broad tables devoted to that challenging cue sport. Compared with New York’s typical coin-op bar-pool tables, a snooker table’s balls are smaller, its pockets tighter and successful shots consequently rarer. They certainly were for us.
Crossing to the far side of the counter, we found more action, of a different sort, in a screened-off dining area provisioned by a Bhutanese kitchen. Read more on Culinary Backstreets.
