Remember to enter my SOYJOY giveaway – two winners will be chosen after tomorrow night’s entry deadline!
There must be something about me and bringing blends to Rooftop 120, huh? Or maybe there’s just something about me going to Rooftop 120. Yeah, I think that’s more like it. Well whatever the “something” is, I decided to show the magic of one of my favorite CT restaurants to my blend Kelly and her hubby, a fellow Manhattan-lover. They’ve been staying nearby while waiting for their new house to be ready, and Kelly and I wanted to take advantage and have plenty of hang-out time during her “homeless month”.
Nick, Kelly, and I!
When Kelly and Nick arrived I was already at Rooftop 120 with my parents (obviously, when am I not hanging out with them?) enjoying a cocktail that my favorite bartender ever, Andres, had crafted for me. The ‘rents had decided to go out for a drink before a church fundraiser.
The family that drinks together – stays together?!
As soon as I arrived, Andres shared with me a cocktail he had been dreaming up that had my name on it – Jack Daniel’s Tennessee Honey, muddled orange, and a splash of ginger beer, served up. Yum! I was on board immediately and even my whiskey-averse mom thought it was nice and smooth.
Once Kelly and Nick arrived, they selected their adult beverages – very wisely, I might add. Nick took my suggestion and ordered one of Andres’s wonderful Maker’s Mark Manhattans (on the rocks), while Kelly opted for one of the fall cocktail specials, the Smashed Pumpkin: Fulton’s Harvest Pumpkin Pie Liqueur, Captain Morgan, and cinnamon.
It tasted even better than it looks!
Kelly and Nick had a Groupon to use (alas, I had used mined already the week prior) so of course we ordered dinner too! Both of the evening’s specials sounded absolutely AMAZING to Kelly and I, so we ordered both and split them so we wouldn’t have to make any heart-wrenching decisions. One of the many reasons why blend dining works well!
Seasoned cod special atop warm chickpea puree and sauteed spinach.
Surf & Turf: jumbo shrimp and filet! Source
Kelly and I were beyond wow-ed by the above two dishes as well as beyond bummed when they were gone! Nick ordered the Kobe burger and fries which I didn’t get a photo of, but trust me, it looked fantastic.
Cheers!
Nick decided on Junior’s cheesecake for dessert, and was kind enough to let me steal several bites. Though I don’t eat it often, cheesecake is one of my favorite desserts EVER. After each freshman year calculus exam, I used to get a huge slice with Oreo crumbs on top from the cafe I worked at in college. Because the studying I did for those things was hell and I certainly deserved it.
Had to go Greek!
But I was craving more savory, not sweet, so Kelly and I split the above appetizer – baked lamb meatballs with onion jam and yogurt sauce. Plus BREAD! Kelly and I love all things Greek and so a Greek-inspired dish seemed perfect for us. But next time we are going to go all out because I have officially invited myself over to her in-laws’ house for an authentic Greek meal…hope you don’t mind, Kelly and Nick!
I ordered (and was unable to finish) the above second cocktail – still craving savory, so I went with a cucumber martini with a salted rim. Kelly tried it and was a fan too of how refreshing it was! Great job again Andres!
It’s good to know a guy who can make a good drink!
Kelly got a second drink too, which she had seen previously on Andres’s Instagram (where he uploads photos of his lovely concoctions) and was intrigued by – a Sparkler! Many flavors are available and whichever one you want comes in a puree and is mixed with Prosecco. Love the presentation!
Sparkler with Prosecco!
Kelly and Nick headed home and I stuck around a bit longer to chat with Andres as well as some friends I ran into from the gym. Always a bit strange to see each other outside of workout clothes for the first time! And of course before we parted ways Kelly and I made another dinner date…for this Friday!
Thankful for my blend!
Which of the drinks and/or food we tried looks best to you?
Have you ever had a blend meetup? How about a blend-and-her-hubby meetup?
Do you have any special connections with any employee at a restaurant where you are a regular?
