Anyhow, how about a cocktail? Pisco Punch, Pisco Sour, Minero, The Last Word, Pirata, Dark and Stormy, Sazerac... Or how about their list of spirits including sixteen gins, seventeen rums and cachacas, twenty-two bourbon and ryes; I think I'm out of my league here, I recognize maybe 10% of the names, but who am I? Just take a look.I went for the Minero first, Quebranta Pisco, St. Germain Elderflower, lemon juice, egg white, and sunshine bitters (made in house with cardamom and saffron). A twist on the classic Pisco Sour, I definitely approved. Alright, second course. I had just eaten (which was the case all afternoon) so I wasn't going to stay for dinner, but wanted to try a couple tapas off their bar menu.
Now when it comes to food, I've always been partial to Hawaiian plate lunch style fare - meat, rice, mac salad piled high and probably mixed up in the course of eating. Therefore, I'm often disappointed with small, artistic appetizers a la Iron Chef, if you've ever seen some of those concoctions. That being said, the lamb prosciutto and squash salad was delicious. It really was an Iron Chef concoction, or least what I imagine they should be like. The squash was light with a nice bite and the prosciutto was salty and flavorful creating a nice balance.
Oh, and I paired it with The Petaler (pictured) - Damrak Gin, Rosé Vermouth (house made), Dimmi and lime. A gentleman sitting next to me conveniently ordered the Sazerac, and it was made right - marked by that familiar amber/ruby color.
Go back to NOPA for dinner is now on my to do list.





