Rule Of Thirds

Rule Of Thirds Izakaya

🍶💄DRAG ME TO DINNER 💄🍶Introducing a brand-new drag dining series at Rule of Thirds: Drag Me to Dinner, an evening of inc...
06/02/2026

🍶💄DRAG ME TO DINNER 💄🍶

Introducing a brand-new drag dining series at Rule of Thirds: Drag Me to Dinner, an evening of incredible performances, food, drinks, and Pride celebration.

Hosted by .afza
Starring , , , and .

✨ Your ticket includes one complimentary glass of sake.📍Rule of Thirds
🕛June 28. Doors open at 6:00 PM & the show starts at 7:00 PM

Join us for a special Pride evening filled with drag, dinner, and unforgettable entertainment.

🎟️ Tickets available now via Resy. Link in our bio.

Don’t miss it! Our June show is LIVE and tickets are limited.
05/27/2026

Don’t miss it! Our June show is LIVE and tickets are limited.

All this week, Rule of Thirds is excited to be partnering with to celebrate all things Daiquiri during Planteray Tropic...
05/19/2026

All this week, Rule of Thirds is excited to be partnering with to celebrate all things Daiquiri during Planteray Tropical Week 2026. We will be featuring two vibrant cocktails built around a base of Stiggins’ Pineapple Rum, a unique craft rum distilled using revitalized methods from the 19th Century, including our own unique twist built using Japanese malt and melon.

Celebrate the return of warm weather in our courtyard with an ice cold rum cocktail in hand!

The Douglas Fairbanks cocktail, named for the famous screen star, traces its roots back to the Prohibition era. Original...
05/14/2026

The Douglas Fairbanks cocktail, named for the famous screen star, traces its roots back to the Prohibition era. Originally built with rye whiskey, its core flavors of stonefruit and citrus become the backbone of one of our house staples: The Douglas Fir-Banks. Shaken with a base of a unique Japanese shochu distilled from sesame along with the vibrant flavor of California fir, it translates the romance of old Hollywood to the modern Japanese bar.

Two of our favorite snacks are on our happy hour menu.Karaage and tuna tartare, weekdays from 5–6:30pm.
05/04/2026

Two of our favorite snacks are on our happy hour menu.

Karaage and tuna tartare, weekdays from 5–6:30pm.

Before service there’s family meal. Always.We believe in putting a great amount of care to feed each other, as we do in ...
05/01/2026

Before service there’s family meal. Always.

We believe in putting a great amount of care to feed each other, as we do in the food we serve to our guests.

Ankake Branzino.We butterfly and debone these huge 24oz sea bass before grilling, while focusing on charring and crispin...
04/28/2026

Ankake Branzino.

We butterfly and debone these huge 24oz sea bass before grilling, while focusing on charring and crisping the skin. The fish gets plated on top of a thickened dashi sauce and covered with kelp salsa verde.

Best enjoyed over rice, and with our daily rotating okazu.

American Wagyu Zabuton.These beautifully marbled steaks are marinated in shio koji to season and tenderize. Then grilled...
04/24/2026

American Wagyu Zabuton.

These beautifully marbled steaks are marinated in shio koji to season and tenderize. Then grilled over binchotan while we brush with wagyu fat. Accompanied with Lancaster Farm hakurei turnips that are tossed in a chili bonito butter. All coming together with our bold yakiniku sauce.

Sliced to easily share. But we won’t judge if you don’t.

Masu Tataki.Hudson Valley Steelhead trout comes to us incredibly fresh. We dry age them for two days and marinate the fi...
04/20/2026

Masu Tataki.

Hudson Valley Steelhead trout comes to us incredibly fresh. We dry age them for two days and marinate the filets in our sweet soy, then torch it with Hudson Valley foie gras. Lastly, each slice is topped with kumquat and sorrel to balance the richness in each bite.

We present our whole roasted duck table side, resting on beautiful sun dried flowers from Lancaster Farms, before it’s t...
04/11/2026

We present our whole roasted duck table side, resting on beautiful sun dried flowers from Lancaster Farms, before it’s taken back to be carved and served across three courses.

It’s one of those experiences we think everyone should have at least once at Thirds.

Our Chocolate & Amaro Mousse is built in layers — bitterness, sweetness, texture — each element bringing depth and dimen...
04/08/2026

Our Chocolate & Amaro Mousse is built in layers — bitterness, sweetness, texture — each element bringing depth and dimension to the plate.

Thoughtful bottles, well-loved cups — and plenty of reasons to raise them.
03/27/2026

Thoughtful bottles, well-loved cups — and plenty of reasons to raise them.

Recently, we welcomed EIMA into our space for a pearl-making workshop.Their pearls are sourced from Japan – the birthpla...
03/24/2026

Recently, we welcomed EIMA into our space for a pearl-making workshop.

Their pearls are sourced from Japan – the birthplace of cultured pearls and long regarded as the benchmark for luster and quality. The afternoon unfolded around shared tables, with hands at work and conversations flowing.
A reminder that Rule of Thirds was designed for more than dinner – it’s a space for craft, culture, and gathering in all its forms.

Interested in hosting something here? Let’s talk.

03/23/2026

This is the place.

Hoping to see you there…
03/18/2026

Hoping to see you there…

Pork Loin tonkatsu, juicy and crispy. Served with the bone for those who know 😉
03/17/2026

Pork Loin tonkatsu, juicy and crispy. Served with the bone for those who know 😉

We’re looking to add to our chef team!In search of special individuals who are passionate about their craft and hospital...
03/05/2026

We’re looking to add to our chef team!

In search of special individuals who are passionate about their craft and hospitality. Those who thrive in a team environment, can pick up and inspire others around them, and would find themselves at home in our space.

Positions include: chef de cuisine, sous chef, line cook.

Please apply to our posts on Culinary Agents or email [email protected].

Today we’re celebrating six years of Thirds.To mark the moment, we’re sharing a collection of polaroids and paper trails...
02/22/2026

Today we’re celebrating six years of Thirds.

To mark the moment, we’re sharing a collection of polaroids and paper trails from behind the line – snapshots of early prep, late nights, and glasses raised in between.

This is the heartbeat of Rule of Thirds; rooted in craft, built on friendship, and driven by the joy of creating something truly worth remembering.

For the cocktail crowd, a fizz with a twist! The Koji-kun is a play on a Ramos Fizz, built on a base of Brooklyn’s own K...
02/19/2026

For the cocktail crowd, a fizz with a twist! The Koji-kun is a play on a Ramos Fizz, built on a base of Brooklyn’s own Kura Shochu and layered with pineapple, basil, and almond. Cream is given a 5-day ferment with koji, the wonder-mold behind sake, miso, soy sauce, and shochu - perfect foam, no egg required!

Celebrating love, always. //
02/14/2026

Celebrating love, always.
//

Valentine’s Day is around the corner. Who are you spending it with at Thirds? Planning + Design: Florals + Design: Photo...
02/13/2026

Valentine’s Day is around the corner. Who are you spending it with at Thirds?

Planning + Design:
Florals + Design:
Photography: .photo

For the cocktail crown, a fizz with a twist! The Koji-kun is a play on a Ramos Fizz, built on a base of Brooklyn’s own K...
02/11/2026

For the cocktail crown, a fizz with a twist! The Koji-kun is a play on a Ramos Fizz, built on a base of Brooklyn’s own Kura Shochu and layered with pineapple, basil, and almond. Cream is given a 5-day ferment with koji, the wonder-mold behind sake, miso, soy sauce, and shochu - perfect foam, no egg required!

Only available on weekends – and in limited qualities. Wagyu patty ground in house, layered with a worcestershire gravy,...
02/06/2026

Only available on weekends – and in limited qualities.

Wagyu patty ground in house, layered with a worcestershire gravy, roelli red rock cheese, wasabi mayo, bacon jam, and a healthy pile of thinly shaved onions. Of course served in between our milk bread buns that are baked off daily. Accompanied by a charred pickled pepper and a soy cured egg yolk to dip into.

Address

171 Banker Street
New York, NY
11222

Opening Hours

Monday 5pm - 10pm
Wednesday 5pm - 10:45pm
Thursday 5pm - 10pm
Friday 10am - 2pm
5pm - 10pm
Saturday 10am - 2pm
5pm - 10pm
Sunday 10am - 2pm
5pm - 10pm

Website

Alerts

Be the first to know and let us send you an email when Rule Of Thirds posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category