Union of the shake: Ready-to-mix cocktails
-
Remember about a year ago when you could go Union Bar & Grille for brunch and plop down at your favorite table for a few hours of nibbling eggs Benedict and guzzling bottomless iced tea? These days, you are lucky to get your favorite table, or sometimes any table, the most recent example being last night when all of them were occupied. The consistently tasty food (I’m a big fan of the chicken wings and Reuben sandwich), new TV system (about 70 people plunked down RMB120 for breakfast during the Super Bowl alone), happy hour (you won’t find a cheaper pint of Guinness than the RMB25 one here), and cozy atmosphere have made this place increasingly busy, though the service still needs some work.
In any case, look for a few new additions. The southern fried chicken special will return in March, says chef Zach Lewison. That month will also see the launch of a new bar snacks menu, including several kinds of pizza and a huge nachos platter. And bar man Andy Bright is already working on some signature cocktails for when the weather gets warmer — all of them will be layered. “You mix them together for the perfect union,” he says.
Recent Comments