Too Soon
Cocktail bar · Kerns ·
Creative cocktails, unique highballs, and complimentary cookies
Creative cocktails, unique highballs, and complimentary cookies
"A playful bar popular with industry folks and party-goers alike, Too Soon’s vibe can feel transportive. From adorned bespoke cocktails to whipped-cream-topped jello shots to “party shots” served in whimsical teapots, Too Soon falls somewhere between a serious cocktail bar and a Mad Hatter’s tea party. The cocktail menu features highballs, including “the best vodka soda in town,” and signature cocktails including the Sunken Harbor, which features brandy, grapefruit, cinnamon, and absinthe and comes in various, wild ceramic vessels. Bar snacks and bartenders alike are delightful." - Anastasia Sloan
"Home to a cult-following freezer martini — a crisp, ice-cold vodka version served extremely cold for devotees." - Zoe Baillargeon
"At Too Soon, Francisco Morales and Alexandra Peter were sitting at the bar enjoying drinks and food when they sketched the idea for the Pop-Ups Please app on a napkin; the anecdote highlights how the venue served as the impromptu setting where they nearly missed a pop-up and conceived a community-driven solution to help people discover ephemeral events." - Janey Wong
"This stylish bar from Deadshot’s Adam Robinson and Nick Flower of the cocktail pop-up Face/Off is the newest addition to East 28th’s restaurant row. Fans of savory cocktails will enjoy the House Special, Flower’s concoction infused with fragrant curry spices and bell pepper. On the lighter side, the bar’s quaffable highballs come in variations like apple and horseradish, celery and shiso, or mango and chili using ice-cold Haku vodka on tap. Imbibers that make it to last call are treated with a warm chocolate chip cookie on the house." - Rebecca Roland, Janey Wong, Eater Staff
"I observed Portlanders flocking to buzzy spots like this one to try Munro’s Malpractice pop-up cocktails, which have featured daring ingredients such as feta cheese–infused sotol and a banana vinegar reduction." - Janey Wong
