Jim Crandall, the bistro bar manager, tells Gut Check that he has created an expansive cocktail menu, consisting largely of re-imaginings of classic drinks. Crandall is especially excited about his "bijou blanc," a contemporary answer to the classic bijou cocktail. (The bijou, popular in those heady days before Prohibition, is a martini-type beverage that makes use of sweet vermouth rather than dry, along with orange bitters and green Chartreuse. Here, go make your own.)
Meanwhile, Molly's chef Bryan Flaxbeard helped to re-create the bistro's dinner menu, largely redirecting its focus from entrées to small plates.
You can check out all of Molly's new menus here.
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