#SCBDRecipe: Whiskey Meatballs

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Happy National Meatball Day!!
I tried out this delicious-looking recipe on some friends on Super Bowl Sunday. Good thing most of them like whiskey since I added too much. Oops. I probably added a little more than double the Jack that is called for. (It was what was left in the bottle and I thought, “it can’t hurt!”) I would not suggest following my lead with that step.  Not terrible but very overpowering.
The meatballs were really strong but once we added BBQ sauce, it diluted the liquor and the little balls of meat were soon gone.
I’m looking forward to giving it a second go sometime and following the recipe a little more closely.
 
1 Trusty Crockpot
1 bag (1 lb.) frozen meatballs
1/2 heaping c. Ketchup
1/2 c. Packed Brown Sugar
1/4 c. Whiskey
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire Sauce
 In a medium bowl, combine all ingredients except your meatballs. Mix up really well.

Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce.
Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.
Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low.

Recipe courtesy of My Homemade Life.

#SCBDFavorite: Valentine’s Day Outing Options

scbdfavoriteWhether with a friend or with a spouse, mid afternoon or late night, there are a bunch of great places to celebrate this Valentine’s Day.

Sotto13

Happy Hour Party ($35/person) 

  • Three passed tapas items such as chickpea fries with sundried tomato pesto, yellowfin tuna crudo and crostini with roasted tomato and fresh mozzarella
  • Two passed pizzas such as “the forager” with wild mushrooms, ricotta and truffle oil or the Mortadella pizza with sicilian pistachios, mozzarella and pecorino romano
  • House selections of red & white wine, seasonal sangria, peroni beer

Group Function Menu ($60/person)

  • Three pizzza or tapas items such as spicy sausage pizza, chickpea fries with sundried tomato pesto or lemon and saffron arancini
  • Two antipasta items such as tuscan sale ceasar or veal-beef-pork ricotta meatballs
  • Two pasta dishes such as fresh rigatoni with spicy lamp sausage or lasagna al forno with truffle
  • Two carne e pesce items such as bone-in skate wing piccata or garlic and rosemary marinated skirt steak
  • Dessert of mini cannolis and warm bambolini

Brunch Party ($45 per person)

  • Two antipasta dishes such as kale caesar or chickpea fries with undried tomato pesto
  • Two breakfast items such as french toast or baked crispelle
  • On pizza such as margherita with fresh mozzerella
  • Brunch cocktails such as raspberry-white peach bellini and the Sotto 13 Bloody Mary

BIN14

So many great choices, I WANT TO GO TO THEM ALL!
Have A Happy Valentine’s Day <3

 

#SCBDReview: Prospect Tavern

scbdreviewIt’s usually a terrible idea to go grocery shopping on an empty stomach, but in this case I’m glad that I did. I not only bought enough groceries to feed a small army, but also stumbled upon my new favorite spot for food and drinks. Prospect Tavern is a relatively new restaurant, but it has gained a lot of popularity in Madison, NJ, among locals and college students alike. It has a classic tavern feel with a dining room complete with a stone fireplace and a full bar with a patio, but it wasn’t always a restaurant. The building originally housed a coal company in the late 1800s.

Prospect Tavern has a new menu, encompassing everything from tavern favorites like wings and burgers to gourmet dishes like brie and spinach stuffed pork chops and lobster mac & cheese. While I am usually partial to all things brie, I decided to try their lobster roll. As the daughter of a Maine native, I must admit that I am a bit of a lobster roll snob. My expectations were exceeded by far, especially because it was served in a toasted hot dog bun (the New England way). The roll was perfectly complimented by their sweet potato fries.

iphone 007No visit to Prospect Tavern is complete without having a drink (or two). I am a big fan of their pumpkin pie martini, but after trying the new apple cider fizz, I might be a convert. The apple cider fizz is a seasonal twist on a mimosa in a cinnamon sugar rimmed flute. It’s served with an individual bottle of prosecco, which is not only adorable, but gives you the ability to make this sweet concoction as boozy as you want. Aside from specialty drinks, Prospect Tavern offers a variety of draft and bottled beers and wines. They also have happy hours at the bar almost every night of the week including College Night on Tuesdays, which draws in a nice bar crowd.

iphone 005If you find yourself in Madison, check out Prospect Tavern for great food, drinks, and service.

#SCBDRecipe: Winter Cocktails

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Happy Holidays readers! It’s that time of year again, a time for celebrations with family and friends with good food and of course some great cocktails! While I love spending time with family and having all of the great food for Thanksgiving and Christmas, I can’t deny a good drink to go with it. Since I turned 21 I have been more mindful of what I drink and what I like. Between discoveries of my own and some help from cookbooks from Williams Sonoma and other companies, I feel that the following list is a great collection of cocktails that are sure to spark up your holiday get-together.

image St. Germain Cocktail

This has by far been my favorite go-to drink after a long day at work or just on any random night because it is simple. At any given time my family has a pretty good stock pile of various alcohol around because we entertain a lot. Therefore finding these three ingredients is simple. I came across this recipe by chance. I was buying St. Germain (an elderflower) to be a part of another drink but they only sold it in a special packaging which contained a nice tall measuring glass to make the St. Germain Cocktail. The three ingredients in this drink are: 1 ½ parts St. Germain, 2 parts sparkling wine like Prosecco or even a Sauvignon Blanc would do, and lastly 2 parts club soda or a sparkling water if you prefer. Though simple, this drink packs a nice punch with that hint of St. Germain and of course who doesn’t like a sparkling drink?

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Clementine-Brown Sugar Old-Fashioned

If you don’t like something fruity or feel too feminine holding a sparking drink, you can definitely feel manly with this old fashioned. While it takes some prep time, there is no doubt that it’s worth it. In this case, the recipe is from a Wegmans Menu Magazine. The ingredients are light brown sugar, water, clementines, vanilla extract, then you mix that in with Angostura bitters, bourbon whiskey, and some ice. According to my brother who actually drinks this, he says that it is not only delicious but that it is less fruity than a regular old fashioned. This is definitely the drink to have in your hand on a cold night sitting by the fire. The recipe for this drink is here:

 Ingredients:

Simple Syrup

  • 1 cup Wegmans Light Brown Sugar
  • 1 cup water
  • Clementine peel, pith removed
  • Juice of ½ clementine (about 1 Tbsp)
  • ½ tsp Wegmans Pure Vanilla Extract
  • Main
  • Dash of Angostura bitters
  • Ice
  • 2oz bourbon whiskey
  • Clementine peel for garnish

 Make simple syrup: Combine sugar and water in saucepan. Heat on MEDIUM-HIGH heat until sugar dissolves completely. Remove from heat. Add clementine peel: let steep at least 1 hour. Stir in juice and vanilla extract. Strain and pour into serving container. (Makes enough for 10 drinks.)

For each drink: Combine 1oz (2 Tbsp) simple syrup and angostura bitters in a rocks glass. Fill halfway with ice and stir. Add bourbon whiskey; top with more ice. Stir. Garnish with clementine peel.

 

Spider Cider Margarita

If you are looking for something with a little more of a kick, look no further than this sneaky devil. After trying this drink in a restaurant, I looked up the recipe when I got back that night and I have been making it ever since. This concoction is made up of 2ozTarantula Azul Tequila, 4oz whiskey sour mix, and 1oz sour apple pucker mix. The combination of color in the drinks and taste makes for a very sweet and slightly sour taste all in a very bright green package. The recipe also calls for you to rim the glass with sour apple sugar rather than salt which I prefer in my margaritas. For some this drink has been too tart or sweet but if that is a flavor that you enjoy I say go for it!

 

Elderflower Collins

I know I said I love St. Germain but by putting two recipes using it on this list I hope you see it too. It really is a great liquor to use because not only does it smell literally like flowers it also has a great light taste. I ate at Maggiano’s recently with my mother and fell in love with this drink. I will try anything with St. Germain in it whether it is a margarita (which was delicious) a sangria or even this mixed drink they always turn out great. This cocktail is a little sweeter than The St. Germain Cocktail one but I tend to like sweet or even more tart drinks. This drink has St. Germain of course, Aperol, Lime Juice, Prosecco, and some Rhubarb Bitters. This drink is sweet and tart but evened out with the sparkling Prosecco. I had this drink with a pasta and it did not ruin or affect any flavors of my dinner. This is another cocktail that is sure to please!

Ingredients:

  • 1 oz St. Germain
  • ¼  oz Aperol
  • ½  oz Fresh Lime Juice
  • 3 oz Ruffino Prosecco
  • 2 dashes Fee Brothers Rhubarb Bitters

Directions:

  • Build in shaker, then add ice (3/4 full)
  • Shake for 30 seconds
  • Add 3 oz Ruffino Prosecco, gently roll
  • Strain into chilled Collins glass filled with ice
  • Garnish with lime twist

 

image_3Nutella Melt

If you are one who enjoys trying new cocktails I highly recommend purchasing the Williams Sonoma cookbook, Winter Cocktails. This cookbook has a variety of drinks from cold to hot, classics to contemporary that are all delicious. One in particular that I enjoyed was a hot drink called a Nutella Melt. Now, if you haven’t tried Nutella I strongly encourage you to go out and buy some because it will change your life forever. For those of you who don’t know what it is, it is a hazelnut spread with some dark cocoa in it which you can put on bread and use in various baking recipes. There is not too much work for this recipe and it is definitely worth any effort. The cold whipped cream on top of the hot chocolate feel you get from the Nutella can satisfy anyone. I even saved the drink in a container and the whipped cream separately overnight and it was just as delicious the next day. I do recommend that you have this cocktail after dinner because the flavors won’t pair as well with a meal and should really be enjoyed with dessert or even on its own. The recipe for this drink is here:

 Ingredients:

  • 4 cups whole milk
  • ¼ cup Nutella
  • Pinch of salt
  • 6 ounces hazelnut liqueur, such as Frangelico
  • 1 cup heavy cream, chilled
  • ¼ cup confectioners’ sugar
  • 2 teaspoons instant espresso powder

Directions:

Bring milk, Nutella, and salt to a simmer in a medium saucepan over medium heat, stirring until Nutella is completely dissolved. Stir in liqueur. Turn off the heat but leave the pot on the stove while you whip the cream.

Using an electric mixer, beat cream, confectioners’ sugar, and espresso powder on medium speed in a large, chilled bowl until soft peaks form, 2 to 3 minutes. (Alternatively, beat by hand using a large wire whisk.) Ladle drink into warm cups and top with whipped cream.

Hot Apple Cider

On a cold night while making s’mores by the fire, some typical drinks include some hot chocolate or apple cider. Nothing helps on a cold night quite like some Hot Apple Cider and for those that want some sort of a buzz just add some rum such as Kraken which gives it a nice spice in addition to an already classic drink. If you don’t want the added spice, you can use any dark rum though the added spice did add a nice seasonal flavor!

 

image_8Liquid Gold

This is no longer another way to describe the cheesy concoction that is Velveeta Macaroni and Cheese but rather a great hot drink to have around the holiday season. This recipe is slightly more complex with a lot of different ingredients. This is another cocktail from the Williams Sonoma cookbook, Winter Cocktails. This drink is a blend of pineapple juice, dark rum, brandy, then simmered with many different spices. These ingredients simmered together create a smell and taste that I can only describe as Fall in a glass. To pair with this drink is a pineapple garnish that is simple yet divine. The flavors already in the cocktail mixed with the spices in the pineapple make for an incredible combination. Plus, the pineapple soaks up some of the drink and is great to snack on when the glass is empty. Much like the Nutella Melt recipe, because of the flavors in this drink I do recommend that you have this as an after dinner drink because it will not pair so easily with a meal but it will definitely help warm you up on a cold night! The recipe for this drink is here:

Ingredients:

Pineapple Garnish

  • 12 or more (3/4-inch) cubes fresh pineapple
  • 1 tablespoon granulated sugar
  • ¼ teaspoon Aleppo pepper (a type of crushed pepper native to Syria)
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon salt

Mulled Pineapple Juice:

  • 1 tablespoon whole allspice berries
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole cloves
  • 2 cinnamon sticks
  • 4 cups pineapple juice
  • 6 ounces dark rum
  • 2 ounces brandy
  • 1 vanilla bean pod, split in half lengthwise, seeds scraped out

For the Pineapple Garnish: Adjust an oven rack to the middle position and preheat broiler. Line a baking sheet with foil and arrange pineapple cubes in a single layer. Combine sugar, Aleppo pepper, ground cinnamon, and salt in a small bowl. Sprinkle pineapple cubes with sugar mixture and toss to coat evenly. Rearrange pineapple in a single layer and broil until caramelized, 2 to 4 minutes. Transfer tray to cooling rack. When cool enough to handle, skewer at least 3 pineapple cubes onto each of 4 short skewers or sturdy toothpicks.

For the Mulled Pineapple Juice: Place allspice, peppercorns, cloves, and cinnamon sticks in a medium saucepan. Stir over medium heat until fragrant, about 2 minutes. Add pineapple juice, rum, brandy, and vanilla bean and seeds and bring to a simmer over medium heat, stirring occasionally. Reduce heat to lowest setting and simmer for 15 minutes. Strain mixture through a fine-mesh sieve into a bowl and discard solids. To serve, place one pineapple skewer in each of 4 heat-proof cups. Ladle juice into cups.

All of these recipes range from hot to cold and classics to the more adventurous. I hope you have enjoyed looking at a variety of cocktails to try this holiday season. Whatever you choose, I hope everyone has a wonderful holiday season complete with great food and of course some great cocktails!

#SCBDReview: Carded @BrasserieCognac

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I’m still that 21-year-old who gets excited every time an establishment asks her to show her ID. I was carded at Cognac – although the waiter was a bit shy to ask me since he joked with me and told me that he thinks that it’s an unnecessarily strict policy – I smiled and told him that I didn’t mind. After all, how could I be in a grouchy mood at Brasserie Cognac?

photo 4

One of the art pieces that stood out to me at Brasserie Cognac was a painting of a woman and man with the words “toujours la fête,” which translates from French meaning “always the party.” Brasserie Cognac, located in midtown off of Broadway and a few blocks away from Colombus Circle, is not an establishment that I would consider a place for partying. Instead, I think of it as a place for family gatherings or a girls’ night out. Just do not bring your young children here, as they will not understand the need for Haricots Verts and Shallots.

I chose the prix fixe menu; you can’t go wrong with a price that gives you at least two or three courses. For an appetizer, I had a basket of gougeres which were tiny, warm cheese puffs that I was able to share with two other individuals at the table. For my entrée, I had the Chicken Paillard which was absolutely delicious. I wasn’t even that hungry when I went around Happy Hour time, yet I completely devoured my entire meal.

photo 5

I would not go out of my way just to go to Brasserie Cognac because it was not a French restaurant that had that “WOW! Factor.” It was, without a doubt, a restaurant that was delicious, friendly, and convenient. However, if I’m on the opposite side of Manhattan, I would not take a taxi just to eat Chicken Paillard that I can get from any other French restaurant in the city. Otherwise, if you enjoy French food and are in the midtown area, I do recommend going to Brasserie Cognac since it’s only a few blocks away from the Shops at Colombus Circle and Central Park. Cheers!

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LINKS:

-          http://cognacrestaurant.com/   Official Cognac Restaurant Website

-          @BrasserieCognac                          Offical Twitter Account

#SCBDFavorite: Eat a Lot .@Eataly!

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Ciao raggazi! The other evening I had the pleasure of going to the Birreria rooftop bar at Eataly with my dear amica from Italia. Yes, she came all the way from Italy to eat Italian food in the Flatiron District of New York City. The weather was fantastic, and we got a great view of the Empire State Building and the Flatiron Building. The Empire State building was lit up with beautiful red, white, and green, which was a perfect pseudo-Italian flag backdrop at Eataly.

For dinner, I had pollo del diavolo which was a bit spicy and extremely delicious. The chicken was fresh and had a great amount of herbs and spices. There were three chicken legs on the plate, and that was enough to keep me full. My amica from Italia had prosciutto crudo and a cheese platter. She devoured the prosciutto crudo and cheese like she had never had fresh meat and cheese before.

I also recommend the cask ales they have at the Birreria. If you’ve never had a cask ale before, a cask ale beer is a beer that is served from the same cask that it is conditioned in. They have three cask ales all for $10 a pint: Wanda, a chestnut mild ale, Giuseppina, an Italian-American IPA, and Gina, a traditional thyme American pale ale.

If you’re not an alcohol drinker or just want to try something different, I suggest the traditional Italian refreshments such as Lurisia Chinotto. Chinotto is an Italian soda made from the fruit of the Chinotto tree. The fruit is a bitter citrus which comes from the tree also known as “myrtle-leaved orange tree”. Chin chin e salute!

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LINKS:

Eataly Main Website http://www.eataly.com/

Birreria Main Website http://www.eataly.com/birreria

Birreria Dinner Menu

https://www.eataly.com/resources/eataly/files/Birreria%2006_08_2013.pdf

Twitter Accounts:

@EatalyBirreria

@Eataly

#SCBDReview: Xai Xai Happy Hour

scbdreviewphoto 1Xai Xai is by far one of my favorite happy accidents. The Financier and I met in Hell’s Kitchen, originally intending to meet at a dive bar, I had been meeting to check out the past few months. However, by the time I got to 51st Street and 9th Avenue, it turns out that the dive bar I wanted to go to had closed down. I stood on the corner of 9th and 51st, wondering what our back-up plan would be, when I noticed the façade of a bar down 51st. The bar was covered with lights and vines and it didn’t seem too crowded, so the moment the Financier arrived to meet me, I suggested we try that bar solely based on its outside appearance.

photo 4While many appearances can be deceiving, I was pleasantly surprised by the happy hour at Xai Xai Wine Bar. The Financier and I had three drinks each: a cosmopolitan, a gin and tonic, and a glass of sangria. The cosmopolitan was made with top shelf vodka without us even having to ask, which was a great deal considering the cosmos were only $8. We specifically asked for Hendrick’s Gin in the gin and tonic. It was the first time I had ever tried Hendrick’s, and I quickly became a fan since Hendrick’s is a gin from Scotland which is infused with cucumber and rose petals. Finally, the sangria was simple and delicious, and only $7!

photo 5We considered trying the $1 oysters, but it was not a risk I was willing to take on a Friday night. When we first arrived to Xai Xai, we were about half an hour early since happy hour at Xai Xai starts at 4 PM and ends at 7 PM, then presumes again from 10 PM until it closes. However,

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since the Financier and I stayed at Xai Xai for about two hours, they gave us happy hour prices for our three drinks anyway. The bar was dead at 3:30 PM, but starting around 5:00 PM, the bar already started picking up with a few patrons. I was quite sure that as the night went on, more and more people would have come through to Xai Xai. I cannot wait to go back! As the quote on their happy hour board says, “dance like no one is watching and drink like it’s your last drop.” Cheers!

photo 2Links:

- http://www.xaixaiwinebar.com/ Offical Xai Xai Wine Bar Website

- http://www.opentable.com/xai-xai-wine-bar Open Table website for reserving a table

- @XAIXAIWineBarNY on Twitter

- www.hendricksgin.com/ Offical Hendrick’s Gin Website (must be 21 or older)

#SCBDReview: Slap It Silly at Reservoir!

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photo 1

Friday afternoon I walked into Reservoir Bar feeling out of place in my high heels and LBD post-work. In the back of the bar by the kitchen sat my friend The Writer on the velvet couch. The back was dimly lit, and he looked quite mysterious reading a book and drinking a beer under the mood lighting. There were posters all throughout Reservoir advertising different brands of beer. My favorite had to be the Porkslap Pale Ale poster that said: Slap it Silly!

photo 3

The Writer was drinking a LandShark Lager; it tasted warm and disgusting. He switched to Stella Artois which was much better. I ended up drinking a few bottles of Dogfish Head which is a craft brewed ale from Delaware. I highly recommend their 60 Minute IPA which is brewed year round. It’s called the 60 Minute IPA since it’s continuously hopped with more than 60 hop additions over 60-minutes.

photo 2

I really enjoyed the overall vibe of Reservoir Bar since it’s located in Greenwich Village. Since it’s an American sports bar, I anticipated sweaty men shouting about grown-up, manly things like sports, cars, and chest hair, but it ended up being mostly local college kids. This made sense to me considering it’s located on University Place between 10th and 11th which is right by NYU and the New School. Reservoir’s prices are extremely cheap for Manhattan since you can get 20 buffalo wings for $7.95. I wouldn’t imagine staying at Reservoir the whole evening of a night out in Manhattan, but it’s a great stop in between bar hopping or before dinner. Go on and Slap it Silly at a college sports bar!

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Links:

Twitter: @ReservoirNYC

Facebook: https://www.facebook.com/pages/Reservoir-Bar/116055921756458

The leaves are FALLing and the Drinks Are Flowing!

Fall is here! Apple picking is in full spin and pumpkin picking has begun as October is quickly approaching. In honor of the new season, here are a few cocktail recipes to celebrate with:

PUMPKIN PATCH

Stone Rose Lounge, Lilium, Whiskey Blue, Whiskey Park, Living Room

Ingredients:

1 teaspoon light brown sugar

1 teaspoon honey

3 dashes of pumpkin spice seasoning

¾ ounces fresh lime juice

1 egg white of medium size egg

1 ¾ ounces 100% apple cider

1 ½ ounces Avion Silver Tequila

Instructions: In a shaker glass add light brown sugar, honey, pumpkin spice seasoning, fresh lime juice, and egg white. Shake vigorously until dissolved and add apple cider and Avion Silver Tequila; garnish with pumpkin spice seasoning.

CALABAZA-TINI

Havana Central

Ingredients:

1 ounce Bols pumpkin smash liqueur

½ ounce hazelnut liqueur

½ ounce high proof rum

½ ounce gold rum

2 ounces ice cream base

Pinch of cinnamon sugar

Instructions: Pour all ingredients into a shaker filled with ice.  Shake well and strain into a chilled martini glass rimmed with cinnamon and sugar.

DISARONNO APPLE COBBLER

DISARONNO

Ingredients:

2 parts DISARONNO

1 part cranberry juice

1 part apple juice

¼ part fresh lemon juice

Instructions: In a rocks glass, mix ingredients over ice. Garnish with an apple slice.

HOLIDAY DELIGHT

DISARONNO

Ingredients:

1 ounce aged rum/ whiskey/ cognac

1 ounce DISARONNO

1 heaping bar spoon of pumpkin pie mix

½ ounce heavy cream

1 whole egg

Instructions: Place all ingredients into a mixing glass. Dry Shake (shake without ice so as to ‘whip’ the ingredients together). Then shake again with ice. Strain into a rocks glass without any ice. Top with freshly grated Cinnamon.
CINNAMON OLD FASHION

KOI Bryant Park

Ingredients:

½ ounce cinnamon simple syrup

1 dash bitters

2 ounces Overholt Rye Whiskey

Orange pieces

2 cherries

Instructions: Muddle orange pieces and cherries with cinnamon simple syrup. Add bitters, Overholt Rye Whiksey, and shake with ice. Strain over fresh ice; garnish with a cherry and cinnamon stick.

 

AUTUMN CRISP

KOI Bryant Park

Ingredients:

1 ounce lavender scented cucumber purée

1/2 ounce simple syrup

2 squeezed lemon segments

2 ½ oz bull dog gin

Instructions: Shaken and strained into a martini glass.

 I don’t know about you but I love the Fall– here’s to a wonderful season! If you know of more Fall cocktails please comment below! I love trying new cocktail recipes! Who knows I may just post it on the Small Chick Big Deals Facebook page too!

Cheers! :D

Tonic takes Times Square ‘tourist’ cuisine to new heights…

These past two weeks I’ve had the pleasure of enjoying a meal or two & some delicious cocktails at Tonic Times Square. I’m not one for going to “tourist” places in Times Square, but I’m pretty happy a friend lead me that way. I was really impressed by the food & cocktails. I was fortunate enough to get in touch with a mixologist there who took care of me. Lets just say, I have some surprises coming up for you readers and you won’t be disappointed. In the meantime, let me tell you about my experience at Tonic Times Square…

Tonic Times Square (727 Seventh Avenue, NY, NY)

Customer Service: 5- I arrived around 7 pm which gave me a good hour before happy hour ended. Everyone was friendly and helped me as needed.

Atmosphere: 5- It has a very typical Times Square to it. It’s in the middle of Times Square on 7th between 49th & 50th. It’s a huge restaurant and perfect, fun place to check out a game or enjoy a date.

Food/Cocktail Quality: 5- When I came in they still had Voli happy hour specials. I got the “Big Sexy” and loved it, even ended up having not one but two. The first time I came in I ordered their signature tonic wings. For $10 you get 10 nice sized wings. I loved the tonic sauce and was pretty impressed. They actually really work hard on how the food tastes and looks. I wouldn’t call Tonic’s food a tourist trap at all. The next time I came I decided to try the Grilled Steak Skewers since I love steak. They were $12, the Chimichurri sauce is delicious and has a little kick to it. Both the wings & skewers were appetizers but suitable for a meal. The skewers could’ve used a side but regardless I was not disappointed. All I need is a good dish & cocktail & I’m set and I got that at Tonic.

Price: $-$$: Depending on what you get and when you go it can get pricey but for New York the appetizers, salads, and sandwiches are decent priced. During happy hour drinks range from $3-7 which is a huge deal and they aren’t ‘well drinks’. The happy hour on Monday’s includes brands such as Voli and more.

Final Score: 15/15- I was pretty impressed with Tonic’s menu and selection. The food is delicious and is presented just a great. If your ever in Times Square I highly recommend it!

Cocktails at Tonic

Steak skewers at Tonic

Let me know if you agree!

In the meantime, happy eating & drinking!

’til next time…

 

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