Editorial Review of
The updated menu draws influence from major culinary capitals in the world, spanning Eastern Europe, Spain, Italy, Asia, France, and the Middle East. Top picks for starters include Duck Fries, a twist on a traditional plate of french fries drenched in duck confit, duck fat drenched over the fries, and parmesan garlic and herbs; and a rich Lobster Risotto Cake made with crispy risotto, mussels, lump crab meat, and sherry reduction. Must-try seafood dishes include the Orange-Mojito Salmon with a swiss chard, purple cabbage, blood orange, baby heirloom tomato, citrus soy mint sauce, and garlic chips; and the Luca Brasi, a whole fired tilapia with corn puree, baby carrots, and jalapeno chimichurri.
Glass Door has launched a new selection of craft cocktails made with expert techniques and local microbrews from bar manager Dean Powers. The Pickled Gin takes on house-infused pickle aviation, dry vermouth, lime, and tonic; the Roxanne shakes up house infused vanilla Ketel One, Graham Port, Hennessy, Amaretto, cinnamon syrup and a lemon. For a sweet treat, try the Creamsicle made with house-infused vanilla Ketel One, Ketel One oranje, orange juice, soda, and Grand Marnier. On the lighter side of things is the Blueberry Smash made with light rum, Malibu, lemon, lime, and blueberry.
The bar will now be kept open until midnight every night of the week. A late night Happy Hour will run from 10pm-12am designed to cater to the service industry in Little Italy. In addition, the kitchen will be kept open until midnight on Thursdays, Fridays, and Saturdays.