What do the food and drink menus look like?
As a nod to the stock market theme, we call our drink menu “liquid assets.” We’ll have specialty cocktails like the Nasdaquiri for $12—you know; the usual froufrou cocktails. Our food, by Chef David Blonsky (Quartino), is upscale bar food with a twist. Pigs in a blanket with kielbasa wrapped in phyllo dough, and little Philly cheesesteaks and mini bison burgers. Tell us about those personal taps we keep hearing about. The booths have taps built into them, rigged from our coolers downstairs. Two taps for every table: one domestic and one import. We’ll always have Bud Light since it sells the best, and the others will rotate weekly. Stone Lotus had been open for a year before you decided to use the 4 a.m. liquor license. Will Bull & Bear be a late-night bar? If I can get [a 4 a.m. license] at B&B, we’ll do the same. It’s about business longevity. In the nightlife biz, you must always create ways to reinvent yourself. [At Stone Lotus] we waited because we were new and hot as an early-nigh
