At cocktail bar and restaurant Bambola, the team is debuting “Every Day is Happy at Bambola” beginning Tuesday, March 21, where guests can experience all house cocktails, all Mezze (starters), and all wines by the glass for $10 from Tuesday to Saturday, 5-8pm.
They will also launch a new menu beginning Thursday, March 23 featuring shared plates with Asian and European influences that complement the cocktails, natural wines, and spirit-free beverages. The new streamlined menu is designed for sharing, debuting a Mezze feature of starters available a la carte or in an order of four, with new dishes like Szechuan Cucumbers with Citrus Whipped Tofu, Smoked Lamb Meatballs with Turmeric and Cilantro, Bodrum Gambilya Hummus with Sumac Cured Onions, Confit Fava Beans and housemade Simit, a Sesame Seed Turkish Bagel for sharing.
At wine bar and restaurant Coquette, beginning Thursday, March 16, Chef Erwin Mallet shares a brand new menu. New dishes include Chef Erwin’s Onion Soup, made with Smoked Bone Marrow, Sourdough and Swiss Cheese, Le Plateau, a new seafood tower with West coast oysters, Gulf shrimp, scallop carpaccio and crab salad, Le Burger, Slagel Farms Beef patty prepared with Tomme De Savoie Cheese, Bayonne Ham, Onions and Potato Chips, Steak au Poivre, a 25-Day Dry-Aged New York Strip Loin served with Cognac Sauce Au Poivre and the Saint Jaques, pan-seared scallops with Red Bell Pepper Piperade and Saffron Beurre Blanc.
At cocktail bar and restaurant Bambola, the team is debuting “Every Day is Happy at Bambola” beginning Tuesday, March 21, where guests can experience all house cocktails, all Mezze (starters), and all wines by the glass for $10 from Tuesday to Saturday, 5-8pm.
They will also launch a new menu beginning Thursday, March 23 featuring shared plates with Asian and European influences that complement the cocktails, natural wines, and spirit-free beverages. The new streamlined menu is designed for sharing, debuting a Mezze feature of starters available a la carte or in an order of four, with new dishes like Szechuan Cucumbers with Citrus Whipped Tofu, Smoked Lamb Meatballs with Turmeric and Cilantro, Bodrum Gambilya Hummus with Sumac Cured Onions, Confit Fava Beans and housemade Simit, a Sesame Seed Turkish Bagel for sharing.
At wine bar and restaurant Coquette, beginning Thursday, March 16, Chef Erwin Mallet shares a brand new menu. New dishes include Chef Erwin’s Onion Soup, made with Smoked Bone Marrow, Sourdough and Swiss Cheese, Le Plateau, a new seafood tower with West coast oysters, Gulf shrimp, scallop carpaccio and crab salad, Le Burger, Slagel Farms Beef patty prepared with Tomme De Savoie Cheese, Bayonne Ham, Onions and Potato Chips, Steak au Poivre, a 25-Day Dry-Aged New York Strip Loin served with Cognac Sauce Au Poivre and the Saint Jaques, pan-seared scallops with Red Bell Pepper Piperade and Saffron Beurre Blanc.
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