Portland Drink and a Bite Highlight: Imperial

January 8, 2016 by 10 Comments

For Foodie Friday today, I wanted to start a series highlighting a Portland Drink and a Bite of food that I think not only is best in class within Portland, but is a classic representation of the character of Portland. Of course, that Portland Drink and a Bite Highlight is also delicious, and unique.

For the first highlight, I go to the first duo I craved when I returned from being away for 3 weeks or so – the A Radish Walks Into A Bar… cocktail at Imperial.

A Radish Walks into a Bar cocktail, ransom old tom gin, carpano antica vermouth, radish gastrique, lemon, and cracked peppercorns, Imperial PDX, Vitaly Paley

Crafted with Carpano Antica vermouth, Ransom Old Tom gin, lemon, radish gastrique, cracked pepper and salt, and served with a beautiful cube of ice (sourced from PDX ice) that they hand carve from an ice block. This unique cocktail is savory and sour and sweet (it’s name is a nod towards Chef Vitaly Paley’s win in Iron Chef with radish as the secret ingredient). And this cocktail is one of my top 5 favorites in Portland. It’s the best radish cocktail I’ve ever had, and I keep going back to it.

Apparently Portland Monthly agrees with me – it listed it among the Top 10 Cocktails in PDX in March 2015.

I don’t even have to look at the menu – as soon as I sit down (usually maybe once a month or so) at Imperial, I order this cocktail right off the bat, along with a Parker House Roll.
Parker House roll with whipped butter and sea salt, Imperial PDX, Vitaly Paley Parker House roll with whipped butter and sea salt, Imperial PDX, Vitaly Paley

This is the best Parker House Roll I’ve ever had – larger then your fist, served warm with whipped butter and Jacobson sea salt, it’s buttery delicate softness with a hint of sweet is a perfect match for the slight peppery bite of the Radish Walks Into A Bar cocktail, making it a great starter. Every time I go into Imperial, I order the cocktail and roll. I’ve even done this when I was on my way walking to meet others for drinks and dinner – I stopped and got this first!

The rest of the Imperial kitchen and bar is firing on all cylinders, so feel free to add to your meal with a grilled salad, Dougie’s fried chicken, or many other items on the menu. This particular Portland Drink and a Bite feels like it really embodies Portland to me in it’s celebration of Chef Paley with that creative cocktail, paired with a nod towards James Beard with those Parker House rolls, and it gets you into the door of Imperial with it’s Northwest cuisine.

Have you tried this cocktail and/or Imperial’s Parker House Roll before? Do you have a favorite drink and a bite someplace that you think really represents Portland that you’d like to nominate?

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BlueHour Portland

November 12, 2014 by 4 Comments

I have been a fan of Bluehour because of it’s warm, modern, elegant and romantic atmosphere  in the Pearl (250 NW 13th Ave) for years. Unlike many dining rooms, they have tables that can provide a small measure of privacy because they aren’t too close together and rich ceiling to floor drapery helps divide up the space so you can feel some small amount of intimacy for your conversations and experience.
The classy and romantic atmosphere at BlueHour Portland in the Pearl District The classy and romantic atmosphere at BlueHour Portland in the Pearl District  The classy and romantic atmosphere at BlueHour Portland in the Pearl District The classy and romantic atmosphere at BlueHour Portland in the Pearl DistrictThe classy and romantic atmosphere at BlueHour Portland in the Pearl District

Usually though, I admit I pop in for happy hour. Recently, I was invited by Little Green Pickle with a group of other food bloggers to experience dinner, as well as get a little behind the scenes peek! Chef Kyo Koo welcome a few of us into his kitchen, and I was able to see the very neat and organized mise en place. I actually have lots of little saved containers similar to that for the few times I also do mise en place, which tends to be when I’m making multiple dishes or prepping but not actually cooking until the next day, and it was nice validation for me that it’s normal, and not anal.
BlueHour Portland, a visit to the kitchen with intro by chef Kyo Koo BlueHour Portland, some of the kitchen crew BlueHour Portland, some of the mise en place

Back in the kitchen, I observed the creation of a recently added seasonal salad to their menu by Sarah that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings topped with deep fried kale. I secretly admired her adorable little silicon spatula. My silicon spatula is also one of my favorite kitchen tools. You can see in the background another small group getting the VIP treatment in observing the King Crab salad I think being made?
Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures

I also felt validated that I only recently bought salad servers (specifically, these cute Talisman Designs 12-Inch Solid Beechwood Salad Set that are sourced responsibly and adorably laser etched). Most of the time (ok, all of the time), just like Sarah, I toss the salad by hand! I need to up my game by storing homemade dressing in those squeeze bottle containers though and plating them in rings like that.
Chef Kyo Koo supervises the final plating of the salad at Blue Hour Portland Chef Kyo Koo supervises the final plating of the salad at Blue Hour Portland Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings at Blue Hour Portland for a salad that is crisp and fun with textures

Isn’t that a beautiful salad? And, I loved the play of all the textures.
BlueHour Portland, Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings for a salad that is crisp and fun with textures BlueHour Portland, Starting off by learning how to make a new seasonal salad that boasts celery root, chicory, toasted hazelnuts, apple and fried sweet potato strings for a salad that is crisp and fun with textures

Bar Manager Gigi also talked through and supervised some of my fellow blogger ladies in making a cocktail called the Templeton Abbey with with templeton rye, canton ginger, lime, cucumber, and rosemary.
BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary BlueHour Portland, where some lucky bloggers were taught by Bar Manager, Gigi how to make a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary

Here is the cocktail end result of the Templeton Abbey.
BlueHour Portland, a cocktail called TEMPLETON ABBEY with templeton rye, canton ginger, lime, cucumber, and rosemary

Other amazing cocktails at our table were the beautiful Bootsy Collins with vodka, rosemary, blackberries, lime and soda and this Paper Airplane cocktail with bourbon and Campari and Amaro Nonino and lemon juice.
Gorgeous cocktail at Bluehour Portland of Bootsy Collins with vodka, rosemary, blackberries, lime and soda Gorgeous cocktail at Bluehour Portland of Bootsy Collins with vodka, rosemary, blackberries, lime and soda Gorgeous cocktail at Bluehour Portland of Paper Airplane Gorgeous cocktail at Bluehour Portland of Paper Airplane

Then it was time for our family style dinner. We started out with an amuse bouche from Chef Kyo Koo of toasted brioche with salmon and beet. Now here’s an idea that should be incorporated into any holiday party you throw- so easy to do but so classy!
BlueHour Portland, amuse bouche of grilled brioche with salmon and beets BlueHour Portland, amuse bouche of grilled brioche with salmon and beets

You know you’re at a fancy restaurant when the bread service is brought to you individually with the waiter placing a bread out for you like a bread basket maiden/mister (served with salted room temperature butter. Thank you, I hate hard butter. Also, seriously look at Frances’ sexy eyes, so gorgeously distracting from the bread service…)
Frances making sexy eyes while bread service from a basket is served with soft salted butter Bread service at Bluehour Portland

Next was an Heirloom Beet Salad with new zealand spinach, crispy shallots, nasturtium and crème fraîche. All of us raved about our love for beets. And can you get any more fancy to a salad then adding edible flowers?

Then, came a starter of Alaska King Crab with porcini mushroom, truffled amaranth, and shellfish emulsion. There needs to be more truffled amaranth in my life.
Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion. Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion. Bluehour Portland, Alaska King Crab starter with porcini mushroom, truffled amaranth, and shellfish emulsion.

Chef Kyo Koo was pretty proud of the Haiga Rice being used in the ‘risotto’ that also included wild mushrooms, pine nuts, and acorn squash. First of all, risotto is such a go to comfort food in the cold days when you want to be fancier than mac and cheese or ramen. Chef Kyo Koo then elevated it with Haiga Rice, which is a rice from Japan that has slightly more fiber than white rice but not as tough then brown rice.
Bluehour Portland and Chef Kyo Koo was pretty proud of the Haiga Rice being used in the risotto that also included wild mushrooms, pine nuts, and acorn squash

That dish was just another example of how Chef Kyo Koo likes to mash up ingredients and techniques and flavors from various influences in the world. Next was a dish of Hand cut Wheat Noodles topped with pork belly, prawns, heirloom carrots, and fermented black bean “bolognese”.
Bluehour Portland Chef Kyo Koo mixes up the cultural inspirations with Hand cut Wheat Noodles similar ramen topped with pork belly, prawns, heirloom carrots, and fermented black bean 'bolognese' Bluehour Portland Chef Kyo Koo mixes up the cultural inspirations with Hand cut Wheat Noodles similar ramen topped with pork belly, prawns, heirloom carrots, and fermented black bean 'bolognese'

For a little palate cleansing next we enjoyed Netarts Oysters on the half shell with citrus mignonette, demonstrating a timeless classic.
Netarts Oysters on the half shell with citrus mignonette at Bluehour Portland Netarts Oysters on the half shell with citrus mignonette at Bluehour Portland

I really enjoyed that little break as the next dish was the intense OMG SO GOOD, the rich and luxe entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage
Bluehour entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage Bluehour entree of Smoked Duck Breast with sweet potato, savoy cabbage, and ginger sausage

The Salmon with swiss chard, radish, pine mushrooms was perfectly cooked.
Bluehour Portland Salmon with swiss chard, radish, pine mushrooms Bluehour Portland Salmon with swiss chard, radish, pine mushrooms

And then it was time for dessert, including a Patisserie Plate (happy National Chocolate Day, which happened to fall on that day!),
Bluehour Portland Patisserie Plate, which is made of hand crafted chocolates Bluehour Portland Patisserie Plate, which is made of hand crafted chocolates

and Dark chocolate porter cake with chocolate porter sorbet and a malted vanilla bean milkshake, and Cinnamon apple gingerbread tart with gelato
BlueHour Portland Dark chocolate porter cake with chocolate porter sorbet and a malted vanilla bean milkshake Bluehour Portland dessert, Cinnamon apple brioche with gelato

Bluehour changes their menu based on whatever is fresh, so the offerings are different from a visit even in the same month with updates in the ingredients being used. For instance, the heirloom carrots in the hand cut wheat noodles get switched out for zucchini instead.

Besides ordering a la carte, your table can also choose to get the Tasting Menu, which offers 5 courses including dessert for $58 a person, which is quite a bargain for a tasting menu.

They are also offering a special Thanksgiving menu that includes choice of first course, entree, and dessert at only $50 a person, which is quite a deal given that it is a holiday and the high quality of their dishes. The options are

Bluehour Thanksgiving Special Menu

Choice of First Course

  • Foraged Mushroom Veloute with pimento dulce and parmesan
  • Field Green Salad with heirloom carrots, red radish, and pistachios
  • Little Gem Lettuce Salad with smoke salmon, buttermilk, and chives
  • Spiced Potato Sausage with horseradish, Dijon, and bitter greens
  • Butter Poached Wild Prawns with garlic, fine herbs, and toast

Choice of Entrée

  • Roasted Turkey with herbed mashed potatoes, red Russian kale, and gravy
  • Smoked Pork Loin with sunchoke bread pudding, escarole, coffee, and porcini jus
  • Prime Rib with fried fingerling potatoes, mustard greens, and shallot jus
  • Chinook Salmon with carmelized futsu squash, Brussels sprouts, and salmon caviar
  • Handmade Orzo with Dungeness crab, broccoli, and sweet cream

Choice of Dessert

  • Spiced Caramel Apple Torte with sea salt caramel, buttercream, calvados crème anglaise
  • Butternut Squash Semifreddo with maple glazed pecans and ginger-white chocolate macaroons
  • Dark Chocolate Truffle Tart with pear-brandy sherbert and hazelnut praline

What did you think of these dishes I described, is there one that really appeals to you? Have you been to Bluehour before and what did you think?

Thank you to Little Green Pickle and Bluehour for this amazing and unique experience of the behind the scenes peek and tasting such delicious things!

Disclosure: This meal was complimentary, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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Barlow Artisanal Bar

September 16, 2014 by 5 Comments

There is another Barlow in town, not to be confused with Barlow Tavern. This is Barlow Artisanal Bar, located at 737 SW Salmon St.right next to the very stylish and already loved by me Picnic House that I have written about several times before.

The exterior of Barlow Artisanal Bar The exterior of Barlow Artisanal Bar The exterior of Barlow Artisanal Bar The exterior of Barlow Artisanal Bar

I have been peeking at the space under construction for months. I was drawn especially in when the beautiful chandelier in the back got installed over the larger group table.

The interior of Barlow Artisanal Bar The interior of Barlow Artisanal Bar The interior of Barlow Artisanal Bar

With 5 taps and a dozen exquisite options on their cocktail menu, this classy bar is a welcome addition to this area. In walking distance are several hotels and museums such as the Portland Art Museum, Oregon Historical Museum. And Barlow is just blocks from the Arlene Schnitzer Concert Hall to kick off or wrap up a sophisticated date night.

The stunning lights of Barlow Artisanal Bar

Once you have stepped inside, you feel like you’ve stepped into a glamorous art deco bar. There is a long L shaped bar in the front, then small cocktail tables to lounge and drink as you are heading towards the back.

The interior of Barlow Artisanal Bar The interior of Barlow Artisanal Bar The interior of Barlow Artisanal Bar The interior of Barlow Artisanal Bar

After walking past the stunning lit Barlow sign across from their other stairway, the back wall of an alluring flapper girl welcomes you. The back opens up slightly for a few small tables including a larger group table. Restrooms are separated off by the hanging silver beaded curtains.

The interior of Barlow Artisanal Bar The interior of Barlow Artisanal Bar The interior of Barlow Artisanal Bar

I stopped by “accidentally” when they were still doing their soft opening where it was bustling during their early happy hour 3-6pm. They also have a late happy hour 10pm-close. On later visits on a few other weekday evenings after happy hour, it had noticeably mellowed out. This yielded that some of these photos that look like it was almost empty, but let me assure you I was not the only one there each visit.

 The interior of Barlow Artisanal Bar The interior of Barlow Artisanal Bar

As if this all wasn’t already so cool enough, when they need a chilled martini glass, it is very dramatic with dry ice.

The oh so casual cooling of your martini glass with dry ice bar the bartenders of Barlow Artisanal Bar The oh so casual cooling of your martini glass with dry ice bar the bartenders of Barlow Artisanal Bar The oh so casual cooling of your martini glass with dry ice bar the bartenders of Barlow Artisanal Bar

Some cocktails of Barlow Artisanal Bar

  • Clover Club with gin, lemon, creme yvette, maraschino luxardo, raspberry simple, egg white
    Barlow Artisanal Bar Cocktail of the Clover Club with gin, lemon, creme yvette, maraschino luxardo, raspberry simple, egg white Barlow Artisanal Bar Cocktail of the Clover Club with gin, lemon, creme yvette, maraschino luxardo, raspberry simple, egg white
  • The Knickerbocker with 8 year rum, 10 k rum, orange liqueur, lemon, raspberry pineapple simple, demerara simple, and all served over shaved ice with a silver straw to give it a tiki twist. I found the ice in mine to be really too large where I was trying to punch through the ice to get to my drink, but it was probably a one off mistake.
    Barlow Artisanal Bar Cocktail, the Knickerbocker with 8 year rum, 10 k rum, orange liqueur, lemon, raspberry pineapple simple, demerara simple, and all served over shaved ice Barlow Artisanal Bar Cocktail, the Knickerbocker with 8 year rum, 10 k rum, orange liqueur, lemon, raspberry pineapple simple, demerara simple, and all served over shaved ice Barlow Artisanal Bar Cocktail, the Knickerbocker with 8 year rum, 10 k rum, orange liqueur, lemon, raspberry pineapple simple, demerara simple, and all served over shaved ice
  • Rattlesnake with rittenhouse rye, lemon, egg white, gomme syrup, fernet braca, and ginger liqueur. My favorite of the two egg white drinks.
    Barlow Artisanal Bar Cocktail, the Rattlesnake with rittenhouse rye, lemon, egg white, gomme syrup, fernet braca, and ginger liqueur Barlow Artisanal Bar Cocktail, the Rattlesnake with rittenhouse rye, lemon, egg white, gomme syrup, fernet braca, and ginger liqueur
  • Blood and Beach Sand cocktail with scotch whisky, cherry heering, sweet vermouth, and pineapple
    Barlow Artisanal Bar Cocktail, the Blood and Beach Sand with scotch whisky, cherry heering, sweet vermouth, and pineapple Barlow Artisanal Bar Cocktail, the Blood and Beach Sand with scotch whisky, cherry heering, sweet vermouth, and pineapple
  • Cocktail of the Sidecar Au Poire with brandy, lemon, pear liqueur. This was one of my personal favorites.
    Barlow Artisanal Bar Cocktail, the Sidecar Au Poire with brandy, lemon, pear liqueur Barlow Artisanal Bar Cocktail, the Sidecar Au Poire with brandy, lemon, pear liqueur Barlow Artisanal Bar Cocktail, the Sidecar Au Poire with brandy, lemon, pear liqueur
  • I also loved their cocktail Derby with bonded bourbon, lime, orange liquor, sweet vermouth, and cardamom. They use a special round ice for this drink. Usually there is a sprinkle of cardamom on top but they were out during my visit.
    Barlow Artisonal Bar cocktail Derby with bonded bourbon, lime, organge liquor, sweet vermouth, and cardamom Barlow Artisonal Bar cocktail Derby with bonded bourbon, lime, organge liquor, sweet vermouth, and cardamom Barlow Artisonal Bar uses this special round ice cube for their cocktail Derby with bonded bourbon, lime, orange liquor, sweet vermouth, and cardamom
  • An Open Drink the bartender made for me and the reason you should try to sit at the bar if you can
    An Open Drink the bartender made for me at Barlow Artisanal Bar An Open Drink the bartender made for me at Barlow Artisanal Bar
  • Pours of beer
    Barlow Artisanal Bar Cocktail, beer Barlow Artisanal Bar Cocktail, beer
  • From the dessert menu, finish with something sweet such as the MonMarte Float with root beer, absinthe, and creme anglaise or the Jamaican Coffee with dark rum, coffee liqueor, sherry, demerara simple, and cream
    MonMarte Float with root beer, absinthe, and creme anglaise Jamaican Coffee with dark rum, coffee liqueor, sherry, demerara simple, and cream

Nosh

The food at Barlow are just small plates meant to accompany your cocktail as a snack – don’t expect to eat a full meal here.

  • Cheese and Charcuterie selection of the chef from a happy hour, $8, included 2 cheeses, a pate, and warm pretzel bread
    Barlow Artisanal Bar Cheese and Charcuterie selection of the chef from a happy hour, $8, included 2 cheeses, a pate, and warm pretzel bread Barlow Artisanal Bar Cheese and Charcuterie selection of the chef from a happy hour, $8, included 2 cheeses, a pate, and warm pretzel bread Barlow Artisanal Bar Cheese and Charcuterie selection of the chef from a happy hour, $8, included 2 cheeses, a pate, and warm pretzel bread Barlow Artisanal Bar Cheese and Charcuterie selection of the chef from a happy hour, $8, included 2 cheeses, a pate, and warm pretzel bread Barlow Artisanal Bar Cheese and Charcuterie selection of the chef from a happy hour, $8, included 2 cheeses, a pate, and warm pretzel bread
  • Also from Happy Hour, the Caramelized Onion Dip is $6 and comes with potato chips and crudite
    From Barlow Artisanal Bar's Happy Hour menu, the Caramelized Onion Dip is $6 and comes with potato chips and crudite From Barlow Artisanal Bar's Happy Hour menu, the Caramelized Onion Dip is $6 and comes with potato chips and crudite From Barlow Artisanal Bar's Happy Hour menu, the Caramelized Onion Dip is $6 and comes with potato chips and crudite
  • Lobster Roll with roasted lobster, celery tarragon, chives, aioli, and lemon served on a primo roll with chips. During one of my more recent visits this was off the menu already, so maybe it was just a brief seasonal item. It was probably the most substantial dish there.
    Food at the Barlow Artisanal Bar for noshing, such as the Lobster Roll with roasted lobster, celery tarragon, dchives, aioli, and lemon served on a primo roll with chips Food at the Barlow Artisanal Bar for noshing, such as the Lobster Roll with roasted lobster, celery tarragon, dchives, aioli, and lemon served on a primo roll with chips Food at the Barlow Artisanal Bar for noshing, such as the Lobster Roll with roasted lobster, celery tarragon, dchives, aioli, and lemon served on a primo roll with chips
  • Leave off the carbs and go directly to meat with these Lamb Lollipops that are seared and served with housemade mint jelly
    Barlow Artisanal Bar's Lamb Lollipops that are seared and served with housemade mint jelly Barlow Artisanal Bar's Lamb Lollipops that are seared and served with housemade mint jelly
  • My favorite of what I tasted was Barlow Artisanal Bar’s take on a classic Russian dish, a Vegetable and Lardon Terrine with potatoes, beets, carrots, egg, lardons, chives, aioli vinaigrette. As delicious as it looks.
    My favorite of what I tasted was Barlow Artisanal Bar's take on a classic Russian dish, a Vegetable and Lardon Terrine with potatoes, beets, carrots, egg, lardons, chives, aioli vinaigrette. As delicious as it looks. My favorite of what I tasted was Barlow Artisanal Bar's take on a classic Russian dish, a Vegetable and Lardon Terrine with potatoes, beets, carrots, egg, lardons, chives, aioli vinaigrette. As delicious as it looks. My favorite of what I tasted was Barlow Artisanal Bar's take on a classic Russian dish, a Vegetable and Lardon Terrine with potatoes, beets, carrots, egg, lardons, chives, aioli vinaigrette. As delicious as it looks. My favorite of what I tasted was Barlow Artisanal Bar's take on a classic Russian dish, a Vegetable and Lardon Terrine with potatoes, beets, carrots, egg, lardons, chives, aioli vinaigrette. As delicious as it looks.

Here’s a look at their menus: Cocktail Menu, Happy Hour Menu, Food Menu, Dessert Menu.
Menu of the cocktails at Barlow Artisanal Bar Menu of the Food at the Barlow Artisanal Bar for noshing

 

They plan to change up their food and cocktails seasonally, so I’m expecting that there may be an update soon from what I’ve shared. They have only been open a month and still under everyone’s radar so I wanted to share this discovery with you!

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