The bar was previously listed as for sale, although that listing has since been removed. The new restaurant and club features doors that open the front of the restaurant completely, a full stock of wine, liquor, and craft beer, high-top and booth seating, and a convertible dance floor/dining area in the back of the restaurant. According to an employee of the restaurant the upstairs will be used for extra seating and events. It is under ownership by the same crew that runs the extremely popular Mama Nina Focacceria on Main Street in Bethlehem.
Specialty drinks include:
Basil Moon (honey basil Bluecoat gin, organic honey, basil, Blue Moon beer)
Pimms & Needles (Pimms Cup, Cointreau, Raspberry lambic, rosemary sprig)
The Social Mojito (thai basil, pineapple infused Svedka, lemonade)
Basco Fizz (Hendricks gin, 25 year old balsamic, fresh stawberries, elderflower foam)
La Margharita (Avion reposado tequila infused with cilantro, Domaine de Canton ginger liquer, fresh lime, mango puree, smoked habanero rim)
Sunday Morning (parsley infused American Harvest, roasted grapefruit juice, sugar rim, Grand Marnier flambeed grapefruit)
We Got the Beet (red beet infused gin, tarragon honey, Prosecco, arugula garnish)
Pina Caliente (pineapple infused Svedka, 151 rum-charred pineapple and jalapeno, sparked cinnamon)
Bacon Maple Bourbon (bacon infused Jefferson bourbon, maple syrup, orange essence)
The Broadway (red wine macerated cherries, GlenMorangie scotch)
The New Fashioned (Basil Hayden’s bourbon, Lazzorino maraschino liquor, raw sugar bitters, singed orange)
Southern Peach (peach and sage infused whiskey, Cointreau, peach bitters, peach cinnamon sea salt)
The Split (banana-infused Jameson, Aztec chocolate bitters, absinthe rinse)
The wine list includes a sparkling section (Champagne, Moscato, and Prosecco) with the most expensive being a $300 bottle of Dom Perignon down to $8 for a glass of Moscato Domino. The reds are heavy on American wines from California, Oregon, and Washington, with a few from Australia, Argentina, and Spain thrown in the mix covering pinot noir, merlot, shiraz, malbec, tempranillo, can sauv, and zinfandel. The whites include riesling, pinot grigio, sauv blanc, torrontes, and chardonnay from Germany, California, Italy, New Zealand, Oregon, and Argentina.
The draft beer list includes a lot of staples like Lindeman’s Framboise, Angry Orchard Cider, Shandy, Guinness, Magic Hat, Sam Adams, Blue Moon, and Stella, but also includes some more flavorful offerings like Southern Tier Pumking, Weyerbacher Blithering Idiot, Flying Fish Exit 16, and Victory Golden Monkey, among others.
The kitchen serves up a variety of small plates (mesa fried calamari, duck fat french fries, sticky&crispy wings, tuna napoleon, prosciutto-wrapped scallops, blackened beef tenderloin quesadilla, ‘hog’ wings, colossal crab cake, and pork tamales), sandwiches (baja turkey burger, crab cake sliders, a take on the now absurdly-hyped ramen noodle burger, shaved pork, french dip, and a California burger), soups (french onion, lobster bisque), salads (Caeser, Broadway [mix greens, croutons, red onion, cucumber, tomato, balsamic], roasted beet chèvre [arugula, baby spinach, roasted red onions, beets, grilled broccolini, dried cranberries, mango balsamic vinaigrette], and strawberry spinach salad [candied pecans, strawberries, mandarin oranges, cucumbers, Maytag blue honey poppyseed dressing]), and entrees (NY Strip Steak, filet mignon, peppercorn and sesame crusted tuna, parmesean crusted chicken rollatini, pork chop, pasta primavera, prosciutto-wrapped salmon, and crab-stuffed jumbo shrimp).