Details about the food have been rolling in over the past few weeks as Hines and crew finalize the menu, and we’re all very excited about the sous-vide snails with wild mint, lavender, and pomegranate peel, but when I walked in I was very pleased to see that it isn’t just a new restaurant we’re talking about here, it’s a new bar too.
In fact, the 45-seat bar takes up more than half of the dining room.
McClellan and his staff have put together a menu of specialty cocktails ($10 each) to compliment the Eastern Mediterranean food. I love the sound of the Lion’s Milk Swizzle: Efe Raki (a Turkish liqueur), lemon, orange flower honey, and orange flower water. Bitters and tinctures will be made in-house.
Hines told me she wanted a bar where industry friends could come hang out before and after shifts—she’s doing an early HH from 5 to 6pm on Sunday, Tuesday, Wednesday, and Thursday nights. The HH features $3 menu items—I don’t have all the details but Hines was tantalizing me with talk of french fries cooked in beef fat and some pretty sick sounding falafel, so I expect good things.
The late-night menu is small plates and desserts between $2 and $12 and is offered from 10 to midnight on weekdays, 10pm to 1am on Friday and Saturday.
Golden Beetle is set to open Friday, February 18 at 1744 NW Market Street.