The cocktail list is dominated by bubbly and designed by Death & Co mixologist Philip Ward. For our first round, I sipped the Marie Antoinette (it only seemed appropriate) with champagne, blood orange and orange bitters. My company, the Bordello with housemade pineapple reduction and Pol Roger champagne. Both delicious, the frothy Marie simply wonderful.
We couldn't leave after one, ergo, we committed to a champagne punch bowl with coriander syrup, Lillet and cucumber. The delicious cocktail is served with one massive cylinder of ice and in an old school punch bowl with ladle and mugs (I'm in the market to add one to my own kitchen now). We nibbled the lump Maine lobster dip from the the small plates menu. Mixed with artichokes, cheese and lemon, the dish came topped with bread crumbs and accompanied by sliced baguette. "Lump," is not exactly an accurate description of the lobster element, but it's pretty hard to go wrong to melty cheese dip with your bubbly!