Hours + Location

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12 PM — 12 AM (kitchen until 11 PM)

5 PM — 12 AM (kitchen until 11 PM)

Tuesday — Thursday
5 PM — 1 AM (kitchen until 11 PM)

5 PM — 2 AM (kitchen until 12 PM)

12 PM — 2 AM (kitchen until 12 PM)

336 State St,
Brooklyn, NY 11217


Photography by Daniel Krieger


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We'd be pleased to host your cocktail party, holiday shindig or social engagement.

Please email us at events@grandarmybar.com with the details.


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Damon Boelte

Head Bartender, Co-Owner

Head bartender and co-owner Damon Boelte is from Lone Wolf, Oklahoma. An award-winning bartender and decade-long Brooklyn resident, Damon has worked at LeNell's Ltd., a renowned spirits shop, and Prime Meats in Carroll Gardens. He's built custom motorcycles in Oklahoma and New York, plays in the band Brothers with his twin, Dylan, and has a strong collection of turquoise, Pendleton, cocktail books, and cowboy boots. 

Bradley Schaffer


A South Carolina native, Brad Schaffer grew up cooking with his mother and grandmother. He started working professionally, back of house,  in Charleston restaurants like Hank's Seafood and Magnolia's where the local cuisine steeped into his own style of cooking. When he moved to New York, he began cooking in the kitchens at Aureole and Estela. At Grand Army, Brad's food is inflected with his Lowcountry heritage and contemporary American technique.

Carissa Clay

General Manager

Carissa grew up gardening and cooking with her grandmother, a lifelong waitress, in Sebastopol, California. She attended the Institute of Culinary Education in New York, and began her cooking career at Chez Panisse in Berkeley. While in California, Carissa cooked with Jonathan Waxman in Sonoma and at True North, an integrative medical center in Santa Rosa. While attending NYU for a degree in nutrition, Carissa crossed over to the front of house working at Prime Meats, Rucola, The NoMad, and Lafayette.

Chris Balla

Beverage Director

An Austin native and former jazz musician, Chris Balla is Grand Army's beverage director and resident beer expert. Chris first tasted his first good beer at the age of 15 in Germany. Fifteen years, a stint at Bierkraft, and many casks later, Chris still loves kolsch and lots of other delicious, esoteric stuff that he curates at Grand Army and Mile End. At both, his approach to building a beer program is underscoring a mix of European sensibility with American ingenuity.


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For press inquiries, please email leslie@grandarmybar.com. 

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