Holywater occupies a moody subterranean space in Tribeca conceived by brothers Alex and Miles Pincus to evoke the bars of their New Orleans youth. The concise menu privileges oysters and fruits de mer alongside caviar, a celebrated smash burger, lobster frites, gumbo and crawfish étouffée, with house pralines for dessert. The drinks list revisits classic and forgotten recipes, including a house Roffignac, and pairs thoughtful wines, celebratory bubbles and easy‑drinking beers with expertly made cocktails.