Fried Things, Cocktails That Go Both Ways At Bar 210

No baseball tonight. What to do? We suggest a hiatus from beers and wings by visiting Bar 210, Lacroix’s sleek liquor cabinet (leather floors, granite-and-mahogany bar, rattan stools, clubby armchairs and stone-based cocktail table) that premiered last month. Throw your suds-stained Utley tee in the wash and put on something fancy for a spell of clever cocktailing under the tutelage of the ever-wily Matthew Levin.

Graze across his menu of inexpensive finger-foods like addictive crispy chickpeas, tempura shiitake caps served with soy-cola splash, meatloaf gratin and squid salad with black chimichurri. Strawberry pearls, sliced jalapenos, pineapple straws and black licorice syrup are just a few of the ingredients that find their way into Levin’s wacky-great craft cocktails. The Vanilla Cream was like a grown-up cream soda, spiked with Navan’s vanilla infused cognac and foaming with a “head” of vanilla espuma dispensed from an NO2 canister. Makers Mark, Muscovado sugar syrup and smoked maple syrup gave the Bi-Sexual Bourbon its warm hum, balanced by a rim of freeze-dried peach dust. According to Levin, after a few you’ll have no problem rounding the bases and headed across home. For the love of God, order a round for the Phillies.
Photo: blogalicious

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