Cuisine:

• Bar
• Caribbean
• Ribs
• American

Rum Bar Description:
Adam Kanter has been nuts about rum since he first visited the Caribbean as a kid. At his rum-fixated eatery, Kanter creates all manner of topnotch libations, using seasonal fruit, inventive flavor pairings, infused herbal elixirs and more. But while Kanter and his team of mixologists are at the top of their game, the restaurant side of the business is less potent, delivering soundly with some dishes, and missing on others. Chorizo corn dog nuggets could use more dog and less breading, and a Caesar salad is limpid, lacking the bite of the real deal. But then the grilled shrimp saves the day, awash with citrus and infused with zesty jalapeño. A special of ropa vieja was just right, braised and tangy with tomato, chilies and cilantro. Then the crab cakes arrived with nary a lump, their shredded filling tasting uncomfortably of uncooked bread crumbs. Time for another drink, this time a fuzzy daiquiri tasting of mango and peach, a drinkable dessert if there ever was one.


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