"Pendry’s new Latin-leaning waterfront eatery unveils a number of specialty food and beverage items from March 20 until April 16 in coordination with the Wharf’s Bloomaroo festival dates. Among those is the Flor de Cerezo cocktail comprised of tequila, cherry, lemon, honey, egg white, and a chili pepper garnish. And lobby-level Bar Pendry has concocted a special drinks and desserts menu to last the duration of cherry blossom season. Try the Pink Sakura (sake, Maraschino cherry liqueur, sparkling grapefruit)." - Vinciane Ngomsi, Eater Staff
