Parlor 88 Lounge & Eatery's culinary team crafts upscale bar food to complement its liquid bounty of 88 martinis, 88 beers, and 88 wines. They slather baked boneless wings in your choice of five sauces, fill sliders with turkey doused in chipotle sauce, and top nachos with candied jalapeños and grilled chicken. After meals, a variety of chocolate sweets charm taste buds.
Parlor 88 Eastside hosts live music each Saturday, while Parlor 88 Southside entertains soirees in The Olive Room, a private space equipped with its own bar, full-service catering, and plush couches, which when sat upon, kindly giggle at all your jokes.
There's no entrance exam for Vino Cellars. As the wine lounge's website puts it, "No one will care if you can't say cabernet correctly. So go ahead and ask." And that level of accessibility runs throughout the entire shop, from the comfortable open seating to the complimentary tastings to the notes that describe every bottle's weight, palate, and mouth-feel. Such touches help guests find their way through the 150 varietals—imported from boutique-style producers across the globe—so they can pick the right pairing for a steak or the right milk-substitute for a bowl of Cheerios.
Pairing is a theme that runs through almost everything at Vino Cellars. Themed wine dinners match up five wines with four-course meals. The regular menu's small plates of shareable flatbread pizzas and sliders can also be mixed and matched with different libations. But Vino Cellars doesn't stop with wine and food. The shop spreads its gourmet knowledge to house-made bottles of flavored olive oils and aged balsamic vinegars.
Irish pubs are renowned for putting Guinness on a pedestal, but Dublin?s Pass Irish Pub takes that adoration to a whole new level. Virtually every libation on the pub?s drink menu features the stout mixed with other bar favorites, including Jameson, Coca-Cola, and champagne. Guinness even makes its way into the kitchen, where it spikes the buffalo sauce that coats chicken wings and the cheese sauce that accompanies fries cut by hand and the occasional Jedi mind trick. Not everything, however, comes soaked in Guinness?fried bread pudding, for instance, arrives crowned with a warm caramel drizzle. To accompany such hearty Irish feasts, Dublin?s Pass hosts trivia every Monday, live music on weekends, and musicians strumming traditional Irish tunes every Wednesday at the Southside location.
Whether it’s frosty beers from the tap, giant half-pound burgers with hand-cut fries or live entertainment on the stage, Cody’s South has a little something for everyone. Visitors sit back and enjoy the sounds of a rotating roster of local bands while chowing on an array of bar-friendly fare.
Freezing Missouri winter winds howl outside Tropical Liqueurs' fogged-up windows, but inside, the atmosphere is decidedly beach-like. Palm trees and nautical knickknacks decorate the lively interior, but the true stars of this tropically themed watering hole are the frozen-drink dispensers, which churn with colorful, fruity potations. Bartenders load large styrofoam cups with potent slushies made from creative combinations of juices, liqueurs, and fruit purées. They rotate drink selections regularly, spotlighting a toasted-almond concoction one week—packed with coffee liquor, amaretto, and vanilla ice cream—and a daiquiri with fresh strawberries the next. Icy potations in hand, visitors turn their attention to games of pool or flat-screen televisions, which broadcast local sports games or horror movies where local sports games come to a temporary halt when the mascot turns out to be an actual tiger. During warmer months, visitors loll in the sun out on the wooden patio and enjoy the beverages that Inside Columbia hailed as a "Columbia staple" when it dubbed Tropical Liqueurs the Best Place for a Girls' Night Out in 2012.
The chefs at Houlihan's refuse to follow the trend of restaurants using premade dishes and preservative-laden foods. Instead, they elevate their cooking to a higher standard, handcrafting each meal from scratch with local produce in open kitchens that overlook modern, welcoming dining rooms. The dishes fuse familiar comfort fare (think down-home pot roast and bacon-studded mac 'n' cheese) with adventuresome flavors, from goat cheese and asparagus poppers to a spicy burger lavished with fritos. The spacious bar's mixologists concoct a slew of long island iced teas, specialty cocktails, and martinis that chase bites or stand on their own merit. Flights of three mini martinis allow the comparing and contrasting of a trio of flavors or refresh each of the mouths of a single guest’s head.