Nothing spells fun like a fat, juicy secret. Just ask the barkeeps at Ciro’s Speakeasy & Supper Club—if you can find them. The swanky, low-lit club boasts no signs or searchlights, and to enter, one must whisper a password through a slot in the door. Those who succeed revel like characters from The Great Gatsby, grazing on gourmet plates as mixologists shake, swizzle, and stir Prohibition-era cocktails. Today’s Reserve selection invites you and a guest to soak in the spirit of the 1920s with a four-course dinner that includes:
- One starter: black-truffle popcorn; savory cheese fondue; or Quijote chorizo with manchego-stuffed soft pretzels
- Two soups or salads: lobster bisque or mixed field greens
- Two entrees: roasted rack of lamb with a cashew crust; prime beef tenderloin; seared diver scallops; or chicken and waffles
- Two desserts: bread pudding or house-made ice cream<p>
Stucco walls and Spanish tiles line the former hotel that houses Ciro’s Speakeasy & Supper Club, swathing guests in the exotic aesthetic of the early 1920s. Inside, festivities unfold in private suites enveloped in beaded curtains and candlelight. Groups gather around nesting tables to nibble on savory snacks such as cheese fondue, lobster bisque, and black-truffle popcorn, all while drinking in the sultry jazz of Billie Holiday and Louis Armstrong. For the entree course, chef de cuisine Mary Paff sears diver scallops in succulent juices and crusts racks of lamb with crunchy cashews. Layered between belgian waffles and topped with bacon, orange zest, and Valrhona chocolate, her hand-spun Newcastle-ale ice cream sates cravings for sweet, tart, and salty.
After dinner, guests can chat up the resident mixologists, who kindle conversation about the Prohibition era’s most popular spirits: bourbon, gin, and rum. Before long, the sleuths can deduce who flips for fruity cocktails and who’s more likely to enjoy a dry and refreshing libation. Using fresh, local produce, they match classic 1920s cocktails to each patron’s favorite flavors, then handcraft the drinks using one of four types of ice, often 15 or more ingredients, and the utmost precision. Fueled by mai tais, rum swizzles, or minty mojitos, visitors may then Charleston the night away or practice pole sitting atop the club’s valet stand.