Food

skinny fries, truffle oil, parmesan, truffle aioli

Truffle fries became a signature of the early 2000s upscale casual dining and cocktail lounge scene.

crispy fried calamari, tempura vegetables, lemon garlic aioli, cocktail sauce

Fried calamari was arguably the defining appetizer of 1990s American dining. It crossed every tier of the restaurant industry simultaneously.

crispy nori shells, sushi rice, spicy surimi crab meat, avocado, wontons, goat cheese, sweet chili sauce, sesame seeds, scallions

The fusion taco format exploded across upscale casual dining in the late '90s as Japanese-American cuisine crossed into mainstream lounge menus. Crispy nori shells filled with fresh fish and bold accompaniments became a defining dish of the era.

crispy tempura shrimp, creamy chili sauce, scallions, sesame seeds

Dynamite sauce — a creamy, spicy Japanese-American condiment — became a signature of upscale fusion dining in the mid-'90s. It
appeared on virtually every trendy lounge and sushi-adjacent menu between 1995 and 2005.

pimento cheese, grilled sourdough, roasted tomato, tabasco

Pimento cheese has been a cornerstone of Southern upscale dining and supper club culture since the 1980s.

three wagyu beef sliders, pimento cheese, crispy bacon, roasted tomatoes, gem lettuce

The BLT is one of the most iconic American comfort dishes of the 20th century, reaching peak popularity in diner and supper club
culture throughout the '80s and '90s. The slider format — beloved from the same era — brings it firmly into cocktail lounge territory.

hand-shucked east coast oysters, half dozen

Oysters on the half shell have anchored upscale supper club and hotel dining since the 1970s, reaching peak cultural prominence in the '80s and '90s power dining era.

roasted crispy, whipped goat cheese, warm chili honey, shaved almonds

Roasted brussels sprouts as a shareable dish emerged in the early 2000s and pairs exceptionally well with our era-driven menu.

cured meats, aged cheese, olives, pickles, grilled bread, mustard

Charcuterie and cheese boards were a hallmark of upscale '80s and '90s dining — anchoring the appetizer spread at every supper club, hotel lounge, and brasserie of the era. The Butcher's Board channels this tradition directly, elevated for the modern cocktail lounge format.

8 oz USDA prime hanger steak, garlic butter, béarnaise, fries

Steak frites became the defining dish of the French brasserie and upscale casual dining boom of the '80s and '90s. From bistros to hotel lounges, it represented the era's appetite for elevated comfort food.

seasonal vegetables, house dip, grilled bread, marinated olives

A vegetarian spread that holds its own at any table. The vegetable board was a staple of 1980s upscale cocktail party and supper club culture — appearing on virtually every catered event and hotel lounge spread of the decade. Elevated with house dips and grilled bread, it returns to its original upscale roots.

seared sesame crusted ahi tuna, wonton chips, avocado hummus, cucumber, cilantro cream, dynamite sauce, radish, scallion

Raw bar meets the bar snack. The fusion "nacho" format became a signature of the late '90s upscale casual dining boom.