The Drop

The Drop Restaurant Review:

Bartenders Eddie Crane and Ernesto Peralto used their formidable mixology skills to create a glamorous menu of martinis, beers and wines, among them a red wine number fashioned from Pinot Noir, and a milky lychee drink garnished with whole lychee. Chef Kelli Daniels offers an organically driven menu that includes dishes like an off-kilter but addictive popcorn-crusted red snapper with orange-chile caramel. For something lighter, there's a toasty panzanella or a festive arugula and pomegranate salad. Panini include a vegetarian take with marinated eggplant, hummus and roasted red peppers; focaccia comes stuffed with grilled, locally-made Scimeca's sausage and caramelized onions. The pastry chef’s chocolate panino and milk and cookies desserts are favorites.