Phillips Bar & Restaurant features an upscale, elegant party environment made palatable by a menu of savory, house-made appetizers and pizzas. Backed by the tasteful din of eclectic musical beats, customers can begin their night by decorating fresh bread sticks with roasted-garlic hummus ($7) or coating tortilla chips in a creamy spinach and artichoke dip ($7). Then, before the kitchen clock strikes 9 (or 10 on weekends) and turns everyone's glass slippers into pumpkins, score a 16-inch pizza ($12) with a choice of pesto, alfredo, vodka, or marinara sauce and a dream team of toppings ($0.50 each). Pepperoni pizza slices ($2) are available until the kitchen runs out of slice shapes. Clients interested in honing their drinking skills may opt for Phillips’s mixer- and glassware-inclusive bottle service, contenting themselves until closing time with a Mandolin reisling ($26), a Piper Sonoma Champagne ($35), or 375 milliliters of Maker's Mark ($40), served without superfluous mariners rambling on about dead seagulls.