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Some restaurants put as much care into what's in your glass as what's on your plate. From farm-fresh ingredients to creative twists on old classics, these cocktail programs beg you to skip the wine list.Read more...
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Chef Sarah Stegner is used to growing her own ingredients for use on the dinner menu, but the herbs and fruits that she grows in her backyard garden also find their way into seasonal cocktails at the bar, such as the Nordic Nectar Cocktail with pineapple-infused Fris vodka.
Small batch spirits combine with seasonal ingredients to produce apperitifs, punches, and cocktails. Drinks are set off by house-made bitters and syrups. Try a classic house Manhattan made with Buffalo Trace bourbon, Carpano Antica vermouth, brandied cherries and house bitters.
Whether you're just stopping in for small plates in the lounge area or sitting for a full dinner, don't let anything stop you from perusing the book-length cocktail menu. Overwhelmed? Head bartender Mike Ryan is happy to dish out suggestions, history lessons, and demos of proper shaking technique. Our pick: the Drunken Angel made with Yamazaki 12 year, Punt e Mes, Mathilde Pear, fresh orange juice, and Regan’s orange bitters.
Head mixologist Benjamin Schiller mans the creative cocktail program at BOKA, with a focus on seasonal and house-made ingredients such as the Smoking Jacket with white oak smoked Evan Williams bourbon, house grenadine, and lime. Feeling lucky? Order a "dealer's choice" and allow Schiller to create a custom cocktail for you.
Renowned mixologist Lynn House presides over the minimalist bar, creating the seasonal and whimsically-named cocktails that pair with David Posey's market-driven cuisine. Try the house drink Blackbird Orange made with Koval rye, spiced honey, orange juice, and Fee Brothers aromatic bitters.