|Merc Bar's new Bar Chef offerings with cocktails. Clockwise from left to right: Henry VII cocktail, robust paprika spiced marcona almonds, jalapeno crab toast, St. James cocktail, mozzarella-stuffed pepadew peppers.|
|Courtesy of Merc Bar|
|Chef Walter Sterling preparing the boccaccini and cherry tomato skewer with balsamic drizzle.|
The Merc Bar is well known for its swanky, speak-easy vibe with lots of low light and dark wood. This destination for classy cocktails is taking after its SoHo cousin, and offering a menu of light bar bites until 10 each evening.
Working behind the bar in a corner smaller than most dorm room kitchenettes, Chef Walter Sterling has crafted an exciting and diverse menu using nothing but a crock pot, a toaster oven, and hot plate. So you can have a little cheese, or charcuterie, or even crab dip, with your wine.
Sterling has added several daily rotating specials on the Bar Chef and Daily Picks chalkboard, which will continue to feature the "Best $7 Glass of Wine" and featured beers. The cocktail master, Thomas McCormack, has also created a menu worthy of the bar bites on the menu, like the Henry VII (gin and elderflower), St. James (pear and prosecco), or Linen Pants (aquavit and strawberries).
Check out the Bar Chef menu and all the drool-worthy pictures after the jump...
|Where the magic happens: The "Kitchen" at Merc Bar.|
Everything we tried was solid, made with care and using high quality ingredients that clearly translated to a superior menu of late night bar bites. Our favorite item was the wild mushroom ravioli, with a creamy white wine sauce, garlic and shaved pecorino cheese. The balance of all the flavors had us practically licking the plate to ensure we didn't waste a single morsel.
Pick a cocktail, grab a glass of wine, and do a bit of sampling. The price point on many of the food items is reasonable enough to ensure that you can eat your way through several small plates and still have room (and money) for a night cap.
|The delicate, yet rich mushroom ravioli from Merc Bar, with a creamy garlic and white wine sauce and pecorino cheese. |
|The sweet and savory sheeps milk ricotta, with a drizzle of balsamic and olive oil, and fresh toast on the side. |
|A special of the day: Lemony garlic asparagus that melted in our mouth. No need to twist any arms to get us to eat our veggies with dishes like this on the menu.|
|Smooth and creamy lump crab dip with lemon aioli and fresh jalapeno slices for a bit of spice, served with fresh toast on the side.|
|European olives tossed in oil with shallots, chile flakes and herbs, and the boccaccini with cherry tomatoes, basil and a splash of balsamic.|
|A delicate white wine poached pear with tart vanilla creme fraiche, a rich and creamy chocolate sauce, and a sprinkle of toasted marcona almonds. |
|Even something to sate a sweet tooth: A light and airy chocolate espresso whipped mousse served with Campari-soaked orange segments and marcona almonds. |
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