Yves behind Raines Law Room

When Yves talks about his bars, the emphasis isn’t just on cocktails but on the entire experience. Inspired by early speakeasies, he wanted to raise the standard. “Many places have great cocktails,” he recalls, “but the service, the comfort, the music…that was missing.”

We stepped into Raines Law Room at the William and were instantly transported into a warm, intimate hideaway—one Yves first envisioned simply as a place for himself and his friends to gather. What began 18 years ago with the original 17th Street location, guided by the creative vision of acclaimed bartender Meaghan Dorman, quickly became a New York City institution. From that single speakeasy-inspired bar, the concept grew to multiple locations across the city, and eventually into an international expansion, with cocktail bars now in Brussels and another on the way in Belgium.

“We never planned for it to be so successful,” Yves admits. “But I fell in love with the whole cocktail scene—the speakeasy vibe, the creativity, the energy. It just made sense to keep going.”

At Raines Law Room (or RLR to the regulars), thoughtful details elevate the night: plush seating, warm service, and a signature detail—small pull-chains at each table. Guests tug the chain when they’re ready to order, ensuring they aren’t disturbed until they want to be. “It’s about respecting the guest,” Yves says. “You should feel cared for, not rushed.”

For Yves, a memorable night out isn’t defined by how fancy the drink is. He talks about how if you have an amazing cocktail but the service is terrible, your night is ruined. But the opposite is true too, if the drink isn’t perfect but the service is amazing, people still leave happy. “Although we do make sure the cocktails are great no matter what” he adds with a smile.

That hospitality-first mindset shows up in small but meaningful ways: never dropping a check unprompted, making sure guests are greeted warmly at the door, and always leaving them with a gracious farewell. “The beginning and the end are the most important,” Yves says. “People always remember how they felt walking in and walking out.” We totally agree.

Bites to Savour

What makes a night out memorable and how do you create that experience?

“I’m not always expecting the most professional service but it has to be genuine. Take care of people the way you want to be taken care of at a bar…If you can give the right service, that’s the best someone can experience.”

What do guests not realize about running a cocktail bar?

“They don't see what's happening in the hours before, so they think it's fun. Many guests have approached me asking for advice and the first advice I give them is ‘have you worked in a bar or in a restaurant?’ You could watch a movie and you love it for an hour and a half, something like that. But it took two years to make it happen.”

What’s the most fulfilling part of the job?

“When I get a nice review or see an empty plate come back to the kitchen. When people get engaged here and come back on their anniversary.”

If you could only have one drink on your menu what would it be?

“The Negroni!”

If someone visits for the first time, what should they order?

“I’d say talk to the bartender. Tell them what flavors you like (e.g., citrus, floral, herbal) and let them guide you. I could recommend an incredible cocktail but you might hate it because it’s not your thing, so I wouldn’t recommend one specific cocktail. But if you love martinis, Meaghan’s martini at Dear Irving is pretty good.”

What are your favorite bars in the city?

“Dear Irving on Hudson, Broadway, and Gramercy, but outside of those, Clemente is one of my favorites right now.”

Visit Raines Law Room at The William at 24 E 39th St or in Chelsea at 48 W 17th St. For a martini, head to Dear Irving, and say hi to Meaghan for us!

With compliments to the chef,

Jenn
Co-Founder, Shortlist