opened in March in Noble Square. The entire venue is available for rent on Mondays and Tuesdays, when the space is closed to the public. The capacity is 45, and in the warmer months a backyard opens up to accommodate an additional 20 guests. Cocktails have poetic names such as the "Falling in Love Again," which combines Reisling with lemon and vermouth, and the "Tangled Up in Blue" is made with scotch, yellow chartreuse, and orange bitters. Bar bites include ricotta crostini, marinated olives, and crispy black-eyed peas. A list of sharable plates includes salmon tartare, Southern-fried quail, and polenta fries. Pastry chef Tony Galzin, formerly of MK, offers dessert selections such as brioche donuts with port wine caramel.
Photo: Courtesy of Ada St.