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  2. Martini recipes from Temple Bar, New York City - AOL

    www.aol.com/martini-recipes-temple-bar-york...

    Olive Oil Martini. Ingredients: 2 oz. London Dry Gin (i.e., Fords) 1 oz. Olive Oil Washed Vermouth. To prepare Olive Oil Washed Vermouth: 750 ml. Dry Vermouth

  3. Last call - Wikipedia

    en.wikipedia.org/wiki/Last_call

    Municipalities may change last call to as early as 12 a.m. or as late as 4 a.m. if they so choose. Downtown Vancouver's last call was moved to 4:00 a.m. but was subsequently lowered to 3 a.m. On New Year's Eve last call is extended to 4 a.m. provincewide if food is available to

  4. Dive bar - Wikipedia

    en.wikipedia.org/wiki/Dive_bar

    A dive bar is typically a small, unglamorous, eclectic, old-style drinking establishment with inexpensive drinks; it may feature dim lighting, shabby or dated decor, neon beer signs, packaged beer sales, cash-only service, and local clientele. [1] The precise definition of a dive bar is rarely agreed on, and is the subject of spirited debates. [2]

  5. Secluded new Fresno cocktail bar has a tiny sign and is ... - AOL

    www.aol.com/news/secluded-fresno-cocktail-bar...

    With no menu and cocktails starting at $18, the experience is quite different. Here’s what to expect. ... For premium support please call: 800-290-4726 more ways to reach us. Sign in. Mail. 24/7 ...

  6. Marty's Martini Bar - Wikipedia

    en.wikipedia.org/wiki/Marty's_Martini_Bar

    Marty's Martini Bar is a small, [2] upscale, "Toulouse-Lautrec-styled" cocktail bar in Andersonville, Chicago. [3] [4] The interior features gilt-framed mirrors and posters. [2] The Not for Tourists Guide to Chicago has described the bar as "compact and classy". [5] The guide has also called Marty's a gay bar. [6]

  7. List of restaurant terminology - Wikipedia

    en.wikipedia.org/wiki/List_of_restaurant_terminology

    A blue-plate special A garde manger chaud froid dish, used as a display piece A table d'hôte menu from the New York City Lotos Club, 1893. 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation ...