Black garlic aioli or vegan chimichurri 'aioli'

Handcut Fries

Classic whole buffalo wings with ranch or blue cheese

Buffalo Wings

Cheddar cheese dip, pickles, chili crunch, dill pickle potato chips

Pimento Dip

Spicy Kale Caesar

Rotating Draft

Hamm's Lager Can

Black Hog Granola Brown Can

Honoro Vera Red Blend

Honoro Vera Rosé

Honoro Vera White Blend

Segura Viudas Cava

Tom Collins

Aperitivo Spritz

Margarita

Daiquiri

Gold Rush

Murphy's Irish Stout

OEC Brewing Saison

Some Pulp

Brennivin Aquavit, Midori, Branca Menta, IPA, 7%, Cheshire CT lacto-fermented kiwi, pandan, tarragon, Vinho Verde

Counter Weight Bright Wave

Stormalong Legendary Dry

Mint Condition

Clouded Judgment

Supergay vodka, lychee liqueur, saffron, guava juice, osmanthus, coconut water

The Guava Situation

Wash and peel the russet potatoes (peel optional). Cut each potato into 1/3–1/2 inch thick sticks for classic handcut fries. Keep the cut fries in a bowl of cold water as you work to remove excess starch.

Prep potatoes

Rinse the cut potatoes under cold running water until the water runs clear, then transfer them to the cold water container and chill in the refrigerator for at least 30 minutes (or up to 2 hours) to firm the fries and remove more starch.

Drain the chilled fries and bring 2 liters of cold water with 1 tablespoon kosher salt to a gentle simmer (not a rolling boil) in a large pot. Add the fries and simmer gently for 4–5 minutes until they are just tender but still holding shape (they should be slightly pliable, not falling apart). Immediately drain and spread the fries in a single layer on a wire rack or sheet pan lined with paper towels to dry for 15–20 minutes. Pat dry thoroughly to avoid oil splatter.

Blanch

Once dry, toss the fries in a large bowl with 2 teaspoons cornstarch. The cornstarch will help create a crisp exterior. Ensure an even, light coating; shake off any excess.

Light coating

Heat vegetable oil in a heavy pot or deep fryer to 325°F (about 160°C). If you don't have a thermometer, heat until a small piece of bread sizzles slowly and browns lightly in about 60 seconds. Fry the potatoes in batches (do not crowd) for 3–4 minutes until a pale golden and cooked through but not deeply colored. Remove with a spider or slotted spoon and drain on a wire rack. Let rest 10 minutes.

First fry (if double-frying) / heat oil

Raise the oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until deep golden and crisp. Transfer to a wire rack and immediately season with 1 teaspoon fine sea salt and freshly ground black pepper to taste. Serve hot.

Second fry

In a small bowl, mash 4 black garlic cloves into a smooth paste with the back of a spoon or a fork.

Whisk together 3 tablespoons mayonnaise, mashed black garlic, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon extra-virgin olive oil, and 1/4 teaspoon salt until smooth. Taste and adjust seasoning; add up to 1/8 teaspoon black pepper if desired. Chill for 10–15 minutes to let flavors meld before serving alongside fries.

In a small food processor or by finely chopping, combine 1/2 cup packed flat-leaf parsley, 1/4 cup packed cilantro, 2 minced garlic cloves, 1 teaspoon red wine vinegar, 1/2 teaspoon lemon juice, 2 tablespoons olive oil, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt and 1/8 teaspoon sugar (if using). Pulse/process until a loose, slightly coarse sauce forms.

Stir in 2 tablespoons vegan mayonnaise (or aquafaba-whisked emulsion) to reach a creamy 'aioli' texture. Adjust seasoning with salt, lemon, or vinegar to taste. Chill briefly or serve at room temperature with fries.

russet potatoes (large)

cold water

kosher salt (for blanching)

cornstarch

vegetable oil (for frying)

fine sea salt (to finish)

black pepper (freshly ground, optional)

mayonnaise

black garlic cloves (mashed)

fresh lemon juice

Dijon mustard

extra-virgin olive oil

salt

black pepper (optional)

packed fresh flat-leaf parsley

packed fresh cilantro

garlic cloves (minced)

red wine vinegar

lemon juice

red pepper flakes

sugar (optional, to balance acidity)

vegan mayonnaise or aquafaba (to reach aioli texture)

Pat the whole wings very dry with paper towels. Removing surface moisture helps crisping.

Prepare wings

If wings are whole and you prefer split, use a sharp knife or kitchen shears to separate drummette from wingette at the joint, discarding tips or reserving for stock. Keep sizes even for uniform cooking.

In a large bowl toss the wings with kosher salt, black pepper and baking powder until evenly coated. The baking powder helps achieve a crispy skin when baking or frying.

Preheat oven to 425°F (220°C). Arrange a wire rack over a rimmed baking sheet and place wings in a single layer skin side up, leaving space between pieces. Bake for 25 minutes, then flip and bake another 15–20 minutes until skin is deep golden and crispy and an instant-read thermometer in the thickest part reads 165°F (74°C). For extra crispness, broil 2–3 minutes while watching closely.

Oven method (recommended for happy hour)

Heat vegetable oil in a deep pot or fryer to 375°F (190°C). Fry wings in batches, careful not to overcrowd, for 8–10 minutes until golden and cooked through (internal temperature 165°F/74°C). Transfer to a wire rack or paper-towel-lined tray to drain.

Deep-fry method (alternative)

While wings are cooking, make the sauce. In a small saucepan over low heat, melt the unsalted butter until foaming slightly but not browned.

Add the hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, cayenne (if using) and salt. Whisk continuously and warm until the butter is fully incorporated and the sauce is smooth, about 2–3 minutes. Taste and adjust seasoning—add more hot sauce for heat, more vinegar for tang, or more sugar for sweetness.

Keep sauce warm on the lowest heat, or transfer to a heatproof bowl to toss with wings immediately after cooking.

Place the hot cooked wings in a large mixing bowl. Pour most of the warm buffalo sauce over the wings (reserve a few tablespoons for serving) and toss gently until wings are evenly coated.

Arrange wings on a platter. Garnish with chopped parsley if desired. Serve immediately with ranch or blue cheese dressing and celery sticks on the side for dipping.

Provide extra sauce on the side for guests who want additional heat or sauciness.

whole chicken wings (drummettes + wingettes)

kosher salt

black pepper, freshly ground

baking powder (aluminum-free)

unsalted butter

hot sauce (Louisiana-style, e.g., Frank's RedHot)

brown sugar

apple cider vinegar

Worcestershire sauce

garlic powder

cayenne pepper (optional, for extra heat)

ranch dressing or blue cheese dressing

celery sticks

fresh parsley, chopped (optional)

Grate the sharp cheddar; measure and set aside. Finely dice the small dill pickles and mince the garlic and onion very small so they melt into the dip. Drain and finely chop the pimentos (roasted red peppers).

Soften the cream cheese at room temperature for 20–30 minutes so it blends smoothly. If short on time, microwave in 8–10 second bursts until just softened.

In a medium mixing bowl, beat the softened cream cheese with a rubber spatula or hand mixer until smooth. Add the mayonnaise, Dijon mustard, Worcestershire sauce, and lemon juice and mix until combined and creamy.

Combine base

Fold in the grated cheddar, chopped pimentos, finely diced dill pickles, sweet pickle relish, minced onion, and minced garlic. Stir until evenly distributed.

Add flavorings

Season the mixture with salt, black pepper, and smoked paprika (if using). Taste and adjust — add up to another 1/2 tsp salt or a squeeze more lemon if it needs brightness.

Season

Transfer the dip to a shallow serving bowl. Cover and chill at least 30 minutes (up to 2 hours) to let flavors meld. The dip can be made a day ahead; bring to room temperature 15–20 minutes before serving.

Just before serving, spoon the chili crunch in a thin ribbon or small dollops across the top of the chilled dip. Sprinkle the extra grated cheddar over the top, then scatter the sliced chives or dill.

Serve the pimento dip with dill pickle potato chips for a crunchy, tangy pairing. Offer crackers or sliced baguette on the side for guests who prefer a neutral vehicle.

Storage: Refrigerate leftover dip in an airtight container up to 4 days. Stir before serving; add a splash of lemon or a little extra mayonnaise if slightly stiff.

sharp cheddar cheese, grated

cream cheese, softened

pimento (roasted red peppers), drained and finely chopped

dill pickle, small, finely diced

sweet pickle relish

yellow onion, very finely minced

garlic, minced

smoked paprika (optional)

chili crunch (spicy chili crisp oil with bits)

extra grated cheddar (for sprinkle)

fresh chives or dill, thinly sliced

dill pickle potato chips

assorted crackers or sliced baguette (optional)

Remove tough stems from the kale and thinly slice the leaves. Place sliced kale in a large bowl and sprinkle with a pinch of salt. Add 1 tablespoon of lemon juice (from the Dressing section) and massage the kale with your hands for 1–2 minutes until it softens and darkens.

Prepare and soften kale

Chop romaine into bite-sized pieces and add to the bowl with the massaged kale. If you prefer firmer kale, briefly submerge the sliced kale in 2 cups of cold water for 1 minute, then drain and pat dry before combining with romaine.

Combine with romaine

In a medium bowl, whisk together 1 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon anchovy paste, 1 teaspoon Dijon mustard, and 2 minced garlic cloves until smooth.

Add 1 teaspoon Worcestershire sauce and 1/2 cup freshly grated Parmesan to the mixture and whisk to combine.

Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify the dressing. If the dressing is too thick, whisk in up to 2 tablespoons water, 1 tablespoon at a time, until you reach desired consistency.

Season the dressing with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning or lemon juice as needed. Reserve about 1 tablespoon of dressing to toss with croutons if you want them slightly coated.

If using homemade croutons: toss cubed bread with 1 tablespoon olive oil and a pinch of salt and garlic powder, bake at 375°F (190°C) for 8–12 minutes until crisp and golden. Allow to cool. (If using store-bought, skip this step.)

In the large bowl with romaine and massaged kale, add 3/4 of the prepared dressing and toss thoroughly to coat the leaves. Add more dressing to taste; the goal is an even, light coating.

Fold in 1 cup garlic croutons and 2 tablespoons chili crunch, distributing the chili oil and crunchy bits through the salad. Taste and add more chili crunch if you prefer extra heat; reserve a drizzle for finishing the plated salad.

Plate the salad and finish with 1/4 cup extra grated or shaved Parmesan. Drizzle an additional 1 teaspoon to 1 tablespoon chili crunch over the top for a glossy spicy finish. Serve immediately with lemon wedges on the side for squeezing.

Romaine lettuce, chopped

Curly kale, stems removed and thinly sliced

Cold water (for shocking kale)

Mayonnaise

Greek yogurt (plain, full-fat preferred)

Fresh lemon juice

Anchovy paste

Garlic cloves, minced

Freshly grated Parmesan cheese

Extra-virgin olive oil

Water (to thin dressing if needed)

Salt

Freshly ground black pepper

Chili crunch (store-bought or homemade chili oil with bits)

Garlic croutons (store-bought or homemade)

Extra Parmesan, shaved or grated for garnish

Fresh lemon wedges (optional)

Place a rocks glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink to ensure it's cold.

Chill glass

Measure out the aged rum, dry gin, orange liqueur, fresh lime juice, fresh grapefruit juice, and simple syrup into a jigger or measuring cup so they're ready to go.

Measure ingredients

Fill a cocktail shaker halfway with ice. Add the aged rum (1.5 oz), dry gin (0.75 oz), orange liqueur (0.5 oz), fresh lime juice (0.75 oz), fresh grapefruit juice (0.5 oz), and simple syrup (0.5 oz) to the shaker.

Add 2 dashes of Angostura bitters to the shaker. Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled — this both chills and dilutes the cocktail to balance the spirits and citrus.

Remove the chilled rocks glass from the freezer or discard the ice water. Place 2–3 large ice cubes in the glass.

Double-strain the shaken cocktail into the prepared rocks glass over the ice to remove any small ice shards and citrus pulp for a clean texture.

Express the oils from an orange peel over the drink by holding the peel about 3–4 inches above the glass and giving it a firm squeeze so the oils spray onto the surface. Rub the peel around the rim, then drop it into the glass as a garnish.

Optionally, rotate the glass slowly on the table once placed in front of the guest to create a subtle presentation flourish — this is the 'rotating' moment.

Aged rum

Dry gin

Orange liqueur (Cointreau or triple sec)

Fresh lime juice

Fresh grapefruit juice

Simple syrup (1:1)

Angostura bitters

Orange peel (for garnish)

Large ice cubes

Rocks glass (old fashioned)

Place a 12 oz can of Hamm's Lager in the refrigerator for at least 60 minutes prior to serving (or 15–20 minutes in an ice bath) so the beer is well chilled.

Chill the can

If using an ice-filled glass, fill a pint or rocks glass with about 1 cup of fresh ice to keep the beer cold while you drink.

Open the chilled Hamm's Lager can just before serving. Pour gently into the prepared glass if you prefer a glass; otherwise serve straight from the can.

Optional salt rim: If you prefer a lightly salted rim, wet the outer lip of your glass with the lime wedge and dip the rim lightly into the coarse salt. This is optional and not traditional for Hamm's but can add a savory note.

Optional garnish: Squeeze the lime wedge over the beer and drop it in the glass or serve on the side.

Serve immediately. Enjoy the simple, cold Hamm's Lager — best enjoyed during happy hour.

Hamm's Lager (12 oz can)

Lime wedge (optional)

Coarse salt (optional)

Preheat oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.

In a very large mixing bowl, combine the rolled oats, puffed millet or rice, almond meal (or chopped almonds), toasted coconut flakes, sunflower seeds, pumpkin seeds, ground flaxseed, kosher salt, and ground cinnamon. Stir until evenly mixed.

In a small saucepan over low heat (or in a microwave-safe bowl), combine the maple syrup, brown sugar, and neutral oil. Warm gently, stirring, until the brown sugar dissolves and the mixture is homogenous, about 2–3 minutes. Remove from heat and stir in the vanilla extract and espresso (if using).

Pour the warm wet mixture over the dry ingredients. Use a sturdy spatula to fold the liquid into the dry mix until everything is evenly coated. The mixture should be slightly glossy and hold together when pressed.

Spread the coated granola onto the prepared baking sheet in an even layer about 1/2-inch thick. Press down firmly with the back of the spatula or a piece of parchment to encourage clusters.

Bake for 20 minutes, then rotate the pan 180° and bake an additional 10–12 minutes, until granola is golden brown and aromatic. For larger clusters and a deeper brown flavor, bake up to 35 minutes total, checking every 5 minutes toward the end to avoid burning.

Remove from oven and, while still warm, press the granola again with the spatula to form clusters. Let the granola cool completely on the sheet — at least 45 minutes. Cooling is essential for the clusters to set.

Once cooled, transfer the granola to a large bowl. Stir in the toasted hazelnuts or pecans, dried cherries or raisins, and dark chocolate chunks. The residual warmth will slightly melt the chocolate and help it adhere to clusters; if you prefer distinct chunks, wait until granola is fully cool before stirring in chocolate.

Taste and adjust: if you want it sweeter, stir in an extra tablespoon of maple syrup before storing (only if granola is still slightly warm).

Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. Serve with yogurt, milk, or as a snack straight from the jar.