Bar appetizer menu
The '70s-era appetizer consists of pitted, Cognac- or Brandy-soaked prunes or dates stuffed with cheese, wrapped in greasy, salty bacon, and cooked in the oven. House-fried tortilla chips; freshly made condiments; well-seasoned meat; and an amount of cheese that is the exact amount of cheese you'd think would be reasonable, multiplied by three. Today, booze and food seem to play on equal fields in the restaurant world, especially in NYC—many small plate favorites are essentially just glorified bar snacks, made trendy in either presentation or with a flourish of upscale ingredients. Panko mixed with a pinch of dried italian herbs is superior breading choice compared to heavy bread crumbs because it results in a lighter, crispier, and less oily stick. Beer battered onion rings deep fried, served with ranch sauce. Any bar where it is free. Parm Mulberry St;parmnyc. While upscale versions use a bechamel, it's okay to use the bottled white stuff to give an added layer of creaminess—just be sure that you can still taste the spinach and the artichoke and not just a mouthful of pure fat and salt.