Every day we get one step closer to the opening of Lure and the promise of more sustainable seafood in Midtown. Today, we get a glimpse inside this Fifth Group hotspot-in-the-making.
Apparently, Lure hopes to become known for more than its fish. Led by Fifth Group Restaurants’ Beverage Director Vajra Stratigos, Lure will serve a variety of beverages that don't overpower the "softness and minerality" of Chef David Bradley's seafood. The restaurant will have punch bowls large enough to serve two to eight people (depending on the size). Each will come with a ladle for self-service and a jagged rock of ice, keeping things cool. There's the Pre-Siesta (house-made almond rice horchata, honey syrup, el Jimador Blanco tequila, Benedictine and Kronan Swedish Punsch liqueur) and the Your Money, My Looks (Aperol, Jim Beam, prosecco, honey syrup, grapefruit and rosemary), among other rotating options.
There will also be fizzy bottled cocktails (made at Lure) like the Blue Eyed Boy (Bombay Sapphire gin, elderflower, peach and mint) and the Bali Hi (Benedictine, bitters and grapefruit). Shochu, a clear spirit popular in Japan will also be available in blends such as licorice, coffee, coconut or banana. Beer (including cider) and wine (including two keg wines) will be sold as well.
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