Here we are inside Thermidor, groovy new venture from Spork chef Bruce Binn and partner Neil Jorgenson, right in the midst of this week's little soft-opening phase. You'll notice the design gives a strong nod to 1960's decor, but Jorgenson took care to avoid any cheesy themed-out feeling by exposing the concrete walls and the pipes in the ceiling. He even scoured European eBay sites for some of the vintage sconces and chairs. Today's servers handed us tonight's menu,
dominated by American throwbacks like scallops Newburg; and they almost convinced us to stay for the baked lobster Thermidor, layered with bechamel. A Brooke Arthur-curated list of cocktails inspired by classics, wine list created with the help of Rachel Bassignani and Four Barrel coffee round things out. The fully scaled menu should be on offer by the weekend. [EaterWire]
COCKTAILS $9
WATSONIAN SQUIRE
Spanish brandy, oloroso sherry, honey, lemon, orange bitters
HARVEY WALLBANGER VARIATION
Vodka, galliano, sparkling wine, orange juice
ICEBERG DAQUIRI
White rum, marashino, vanilla, grapefruit, lime
WARSAW MULE
Bison grass vodka, organic apple juice, lime, sunshine bitters, ginger beer
THE MINT SMASH
Buffalo trace bourbon, strawberry, mint, crushed ice
CHARLES AND RAY
Hendrick's gin, orange blossom water, grapefruit bitters, egg whites, tonic
(MY) OLD PAL
Rye, campari, french vermouth, mole bitters
THE CORDELIERE
Blanco tequila, pineapple syrup, yellow chartreuse, lemon juice and soda
MAI TAI
Light and aged rums, orange curacao, orgeat, lime
DESSERTS $8.50
CHOCOLATE MILLE FEUILLE
blackberry, mint ice cream
CARAMELIZED POPPYSEED CAKE
yogurt, strawberries, thyme ice cream
COFFEE, CIGARETTES, AND DOUGHNUTS
carrot cake "doughnuts," tobacco-infused white chocolate custard, coffee ice cream
SELECTION OF ICE CREAMS
coffee, mint or thyme
Pastry chef: Kyle Caporicci
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