GOOD COMPANY STARTS HERE

Stay for Another

Good drinks. Good tables. Reasons to linger.

Close-up of a martini with olives and a lemon twist on a coastal table at sunset, beside bougainvillea, a cigar, and a vintage Blue Cafe matchbox.

THE COCKTAIL

The Last Stop
Cold enough to slow things down.

Make The Last Stop
Grapefruit cocktail with rosemary garnish on a coastal table at golden hour, beside fresh grapefruit and a potted herb overlooking the ocean.

THE ZERO-PROOF

The Golden Hour

Same table. Different pour.

THE GOLDEN HOUR

  • 2 oz fresh pink grapefruit juice
  • ¾ oz fresh lemon juice
  • ½ oz rosemary-honey syrup
  • 2 oz chilled sparkling mineral water
  • 2 dashes non-alcoholic aromatic bitters
  • Tiny pinch of sea salt
  • Grapefruit peel + rosemary sprig

Build: Shake the grapefruit, lemon, rosemary-honey syrup, bitters and sea salt briefly with ice. Strain over one large cube in an elegant rocks glass. Top with sparkling mineral water. Express a grapefruit peel over the top and add a small rosemary sprig.

Rustic coastal dinner table at sunset with grilled fish, salad, bread, olives, cocktails, wine, flowers, and ocean views.

SOMETHING TO SHARE

Whole Roasted Branzino

WHOLE ROASTED BRANZINO

• 1 whole branzino (about 2–2½ lbs), scaled and cleaned
• 3 tbsp extra-virgin olive oil, plus more to finish
• 4 garlic cloves, thinly sliced
• 1 lemon, thinly sliced, plus extra for serving
• 1 bunch fresh parsley
• 1 bunch fresh dill
• Flaky sea salt
• Freshly ground black pepper

Build: Heat oven to 425°F. Pat the fish dry and score diagonally 3–4 times on each side. Season generously inside and out with olive oil, garlic, salt and pepper. Fill the cavity with lemon, parsley and dill.

Roast 20–25 minutes, until the skin is crisp and the flesh is just cooked through. Finish with good olive oil, fresh herbs and charred lemon.

Serve it whole. Pass the bread. Stay awhile.