The Drop debuts new bar menu

%{[ data-embed-type=”image” data-embed-id=”57150c5d89121ca96b964c59″ data-embed-element=”aside” ]}%Eating at the bar doesn’t always mean you have to have soggy peanuts or a package of Chex Mix. The Drop recently started serving a new menu exclusive to the bar, with $4 and $8 plates that are making the stools a hot commodity.

“It’s food you eat with your fingers that goes with libations of any kind,” says chef Kelli Daniels.

The $4 plates are a bite or two. There’s crab-stuffed phyllo dough with scallion mousse and raspberry chili sauce, and a grilled roasted garlic baguette with balsamic and olive oil. And pickled things: haricot verts, baby carrots and garlic cloves in a cider vinegar brine spiced with clove, juniper berries and allspice.  

The deviled eggs, from Campo Lindo, get a kick from Tabasco and come with a Bloody Mary shot. “They’re fresh, not sitting in back already finished. We devil the eggs to order,” says Daniels.