Best Off-Menu Cocktail

The physical effects of eating a fresh Szechuan or “buzz” button take a little getting used to. But the experience is apparently addictive, since the Verbena and its kooky flower garnish hasn’t been on the Chandelier bar’s menu for more than a year, yet mixologist Mariena Mercer still serves a whopping 400 on average per week. Not sure what we mean? Ask for it by name …



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