Wonderly
Cocktail bar · Cully ·
Craft cocktails, unique dishes, and a chic midcentury ambiance
Craft cocktails, unique dishes, and a chic midcentury ambiance
"Offers a gin-based martini-and-a-half that keeps the extra half-serving chilled on ice in a teeny glass carafe for a ready second pour." - Zoe Baillargeon
"This bustling hotspot is casually elegant with beautifully warm lighting, the kind that makes anyone look good. Sip cocktails like the Banhattan (a banana Manhattan) or the clarified Jungle Bird variation. Martinis and Manhattans are actually a drink and a half (with the half served on the side for refills), which makes the liquid courage easily accessible. And should your date be an aficionado of wine or beer, they’ll appreciate the combination of domestic and old-world selections." - Asia Alvarez
"The elegant, marble-clad interior of Wonderly is the right venue for its minimalist cocktail menu. The martini and Manhattan are each oversized, with a sidecar bottle on ice for refills; the house margarita gets an additional pop of acidity and heat from a pineapple-habanero shrub; and there’s usually an olive-oil washed version of a Vesper or White Lady, the fat washing giving these normally bracing cocktails a silky mouthfeel. “Fancy bar snacks” is the best way to describe the food menu, with options like Brussels sprouts with bacon vinaigrette, shrimp cocktail, and a pretty stand-up burger that comes with bacon and egg." - Alex Frane, Eater Staff
"This sleek Beaumont-Wilshire cocktail bar is the kind of place born for a first date or mid-week happy hour, couples chatting over bowls of castelvetrano olives and shrimp cocktail while sipping dirty martinis or clarified pineapple daiquiris. Summery boozy slushies are a fun option when sitting on the patio on a hot day; alternatively, those who prefer to hide out with the AC can stick to devouring a burger inside the bar."
"It’s a great cocktail spot on the way home, and I think about their fried cheese curds weekly — super crunchy on the outside, served with hot honey; they’re like mozzarella nuggets and I hope they never take them off the menu." - Thom Hilton
