Service Bar at Middle West Spirits Distillery
American restaurant · The Short North ·
Creative cocktails & inventive dishes with an upscale vibe
Creative cocktails & inventive dishes with an upscale vibe
"As Service Bar hits its first birthday, the chatter about Middle West Spirits’ restaurant arm has yet to die down. With a sense of humor and serious know-how, chef Avishar Barua easily cooks up some of the most creative and well-executed food in the city giving ingredient upgrades to takeout lowbrow dishes, like his spin on a Big Mac with bone marrow and a smoked bacon-enriched patty, or the cheesy brisket crunch with oak-smoked beef and fried roti. Don’t miss the cocktails too, mixed up from the stunning, huge, salvaged 19th-century back bar." - Beth Stallings
"As Service Bar hits its first birthday, the chatter about Middle West Spirits’ restaurant arm has yet to die down. With a sense of humor and serious know-how, chef Avishar Barua easily cooks up some of the most creative and well-executed food in the city giving ingredient upgrades to takeout lowbrow dishes, like his spin on a Big Mac with bone marrow and a smoked bacon-enriched patty, or the cheesy brisket crunch with oak-smoked beef and fried roti. Don’t miss the cocktails too, mixed up from the stunning, huge, salvaged 19th-century back bar." - Beth Stallings
"I learned that the bar-within-a-bar Service Bar is introducing a four-drink “hyper seasonal” menu inspired by a recent foraging trip, available for roughly two weeks and featuring just-found ingredients like wood sorrel, paw paw, and sweet anise; all cocktails are $12, and raspberry and huckleberry are expected to be added soon." - Adele Chapin
"I observed that Service Bar is listed among the restaurants that have jumped on the edible flower trend and are incorporating blooms and microgreens into their menus." - Tierney Plumb
"One of several bars around town that has been serving replicas of Marshall’s Coki Beach cocktail following its success in the competition." - Tierney Plumb