Follow all Panache blogs: #books; #entertainment; #grilling; #nationalentertainment; #romance; #videogamesMaple & Ash Downstairs bar & bistro, located on the lower (ground) level of Maple & Ash, 8 W. Maple, features an array of bar staples from chef Danny Grant such as baked-in-coals French onion soup (topped with bubbling Gruyere and sourdough croutons, (pictured); $12, crispy deviled eggs (tarragon, mustard barbecue salt); $6; $24 with caviar added; shellfish chowder (Razor clams, King crab, Meyer lemon, bacon); $14; prime meatballs (caramelized tomato sauce, Parmesan and old-school garlic bread, $14 and moules frites (Bar Harbor mussels, white wine, shallots, parsley, $14).
Curated cocktails from Christina DeLucca includes the Healy Hoo (Laird's Bonded, house-made grenadine); Lost City #2 (Kappa, Cocchi di Torino, benedictine, Fernet Branca, Bittermens Xoxcolatl mole bitters) and Scotchy Scotch Scotch (Famous Grouse, David Nicholson 1853 BIB, Cocchi di Torino, Grand Marnier, Laphfroaig float); $14 each.
DeLucca also has also created a "Big One's," large format cocktails that can be topped with a choice of Champagne, including Moet and Dom Perignon. Featured cocktails include LPZ 80 (Ford's gin, Chareau, St. Germain, fresh lime, cucumber mint) and Fancy Pants (chamomile tea infused Tito's vodka, Giffard Pamplemousse, Carpano Bianco, fresh lemon, grapefruit); $80 each. PHOTO CREDIT: DEREK RICHMOND
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