Happy Hour Enters Its High-Roller Era
From fine dining spots in bougie ‘burbs to upscale izakaya, a growing slew of restaurants and bars have been upping their happy hour game. [...] Read More... The post Happy Hour Enters Its High-Roller Era appeared first on Wine Enthusiast.
If your idea of a happy hour is limited to a late afternoon detour to toss back discounted margaritas and been-there-done-that bar snacks, it might be time to think again.
All across the country, restaurants have been creatively reimagining the full breadth and depth of what this post-work bar tradition can be.
From fine dining spots in bougie ‘burbs to Japanese pub grub in Brooklyn, a growing slew of restaurants and bars have been upping their happy hour game to lower prices for guests without sacrificing the quality of what they’re serving—a necessity in our current age of drink-flation, V. Sheree Williams, editor of Cuisine Noir told Wine Enthusiast late last year.
At The Banks Seafood and Steak, a swanky two-floor townhouse in Boston’s ritzy Back Bay neighborhood, there’s nothing low-brow about the affordable caviar-centric menu it serves every day from 3 to 6 p.m.
Osetra caviar shows up on six happy hour dishes, from the oysters and the truffle fries soaked in lobster butter to a spoonful of caviar with creme fraiche. But because this is still happy hour, value remains a critical component. Two caviar-topped bluefin tuna tacos cost just $15.
And it’s not restricted to the bar, either. These specials are available throughout the entire white tablecloth restaurant.
Special Service for a (Relative) Steal
This caviar-covered experience came to life during the hectic rush of the holiday season, as a way to give guests an opportunity to slow down for a bit of indulgence at an affordable price. It proved a win-win for both guests and the restaurant, and has since become a permanent fixture at the Banks.
“Not everyone has tried or loves caviar, especially because it’s usually a big-ticket item. By offering small bites of it, we’re making it more approachable,” says chef and partner Robert Sisca, who also adds this briny delicacy to the lobster roll and the salmon tartare cones. “This is a great way for us to get guests in during an otherwise quiet time of day. Honestly, there’s no downside: it’s fun for us in the kitchen, and it makes our guests feel special.”
At the recently opened Vinile Italian Chophouse in New York City, Owner and Sommelier Kevin Flannery, has also been elevating the happy hour concept with a compact, budget-friendly Somm Selected Bar Menu.
Available daily from 4 to 6 p.m., it features a rotating selection of snackable dishes, which start with an $8 focaccia with stracciatella and go up to a half dozen oysters for $30, with wine pairings for $12 a glass.
Right now, this also includes exclusive-to-the-bar $18 spaghetti with lemon and capers and a heartier $28 steak sandwich with charred radicchio and aligot cheese. The current glass of Il Vigneto di Poggio, a Tuscan Merlot, was specifically chosen for this menu to pair with that sandwich.
“Happy hour has become a bit of a dirty word, kinda like ‘bottomless brunch,’” he posits, adding that it might lead people to believe that the experience is cheap or low-quality instead of something premium.
