Jimmy’s No. 43 brings together great beer, Slow Food-approved eats and a lively locus for avant-garde culture. The subterranean East Village space feels like an authentic rathskeller, with beige plaster walls, dark wood paneling, and jaunty deer antlers. Romantic votive candles and pointed archways lend a monastic air, but there’s nothing ascetic about this scene. The marble-topped bar is small, seating only seven, but its offerings are first-rate, with American and Belgian craft brews dominating the dozen drafts. There are twice as many bottles, which add Germany, the U.K., Japan and Italy to the malty mix. Chef Richard Olney’s dishes focus on local or organic ingredients and are nicely hearty. Try the addictive skillet-fried beer sausages with a pint of Tröeg’s DreamWeaver Wheat Ale or a Sixpoint Hop Obama. More substantial fare includes shrimp and grits with hickory bacon and scallions. A Samuel Smith Toddy Porter with dark chocolate notes makes for the perfect nightcap. The warren-like space is also a hotspot for happenings, like small-scale theatrical stagings, poetry readings, music, comedy and even sketching sessions.