At Anvil Bar & Refuge, the space is as spectacular as the the cocktails. The brick walls and industrial duct work are decorated with reclaimed materials from antique stores and thrift shops, creating an ambiance of elegant simplicity. In this comfortable environment, you will find refuge in the spirit-forward drinks made with fresh ingredients, including house-made bitters, sodas, infusions and liqueurs featuring local flavors and locally-sourced ingredients. The cocktail gurus at Anvil, Bobby Heugel, Kevin Floyd, and Steve Slippo, will inspire you with their drink-making skills and gladly share a tale or two of how each element of the bar came to be.
Notable bartenders: Bobby Heugel, Kevin Floyd, Steve Flippo
Beaver’s delivers both pre- and post-Prohibition cocktails that range in potency, structure, complexity, and size. With many syrups and infusions made in house, you can rest assured that your quest for a well crafted cocktail is in good hands. Try the Final Word. Its a twist on a classic favorite, the Last Word, the difference here being a substitution for gin with rye whiskey.
Notable bartender: Nathan Wells
The cocktails at The Queen Vic Pub & Kitchen are as classic as the old name suggests. Based on tried-and-true recipes, but adapted to include new craft spirits and local distillers, The Queen’s bar staff will take you back in time with each sip. The creative team also puts together a seasonal, hand-crafted menu. A favorite is their Kashmiri Caipirinha, an island take on Brazil’s national beverage. The Le Blon Cachaca features fresh muddled tamarind fruit, fresh tumeric root, serrano chilis and key limes, which bring this old classic standard into a new frontier that all Latin cultures should be proud of.