Still nursing a holiday hangover from that last glass of green beer? Head out to happy hour for a fun — and effective — remedy.
Sotto 13, 140 West 13th Street
If you’re one of those no-time-for-lunch folks, executive chef Ed Cotton launched a happy hour bar menu this week offering up lemon-saffron arancini, meatballs, and homemade pizzas. The new items, available from 5 to 7:30 p.m., should be accompanied by the bar’s new two-for-one drink special: Guests can select two beers for $10, two glasses of wine for $13, or two cocktails for $13.
Hill & Dale, 115 Allen Street
From 5 to 7 p.m., those frolicking about on Allen Street can rest their bones on one of this bar’s comfy couches while throwing back a cheap drink or two. Well cocktails and select glasses of wine are $6, while draft pints are $5 apiece. The bar also serves up $30 pitchers of sangria that serve six, which is a value if you’re planning a group outing. The current draft line-up includes Guinness, Victory Pilsner, and Lagunitas IPA, and dishes like poutine and steamed pork buns might have you passed out on said comfy couch by the end of the night.
Manon, 407 West 14th Street
From 5 to 8 p.m., guests can enjoy 30 percent off any drink, with most cocktails averaging around $14 at full price. The bar also has a large selection of wine by the glass as well as tequilas, scotch, and bourbon, so finding an after work relaxation potion shouldn’t be an issue. On top of a drinks deal, the restaurant is also offering a new bar menu beginning this Thursday: Pick from rich selections like blue cheese and white chocolate, smoked duck, and braised pork sliders.
Concrete, 320 West 37th Street
Deals here are solid when it comes to saving you cash. From 5 to 8 p.m., beers are $3 and $4, while wine and well drinks are just $4 and $5 each. The bar’s interesting decor — think antlers holding lightbulbs and a wood wall that looks like Jenga — make it a unique spot to waste a few hours, with plenty of unhealthy food like fried peanut butter and jelly balls available until 2 a.m.
This article from the Village Voice Archive was posted on March 19, 2014