Nibbling on heart-warming house made bread and steaming boiled peanuts we order other appetizers, both on the menu and off the menu. Garnished with a slice of melon, this ravishing, red Rita is made of Espolon Blanco, fresh watermelon, agave, and jalapeño, rimmed with tajin, adding a tantalizing touch of salty spice. A balance of Bumbu and Plantation Pineapple dark rums, Orgeat, Cointreau, and lime, this classic cocktail has punch!Īnd Hot Child in the City takes me back to my grandfather’s watermelon patch, where I was a hot child in the country. This refreshing rummy cocktail is the real deal with integrated notes of pineapple, tangerine and hints of almond.

But don’t let its playful presentation fool you. The Mai Tai is served in a whimsical tiki tumbler, garnished with fresh pineapple, and a colorful paper straw. And as their titles imply, each is a story… Who needs a pool when we can sip Poolside right here? This tangy tini style thirst quencher is a blend of Tanqueray Rangpur Gin, Fever Tree Cucumber Tonic, and fresh cucumber, garnished with lime. Tonight, we settle on Poolside, New Merkel Mai Tai, and Hot Child in the City. And their drinks are seasonal, chic, and generous in portion.

I don’t always order cocktails, but at FoodBarI do. Tonight, we bring our son Jordan here for the famous (off menu) burgers. Gather the family for a farm to table feast at FoodBar.

Sushi restaurant cooking fever