Manresa, Los Gatos, Calif.
At this three-Michelin-star restaurant, chef and owner David Kinch puts a lot of thought into the piece on which is food is served.
“I don’t regard it as unusual,” Kinch said.
“Paying attention to every detail of a dish naturally suggests that you consider the serving vessel,” said Kinch.
Grey Ghost and Second Best, Detroit
Grey Ghost and Second Best
The Gummi Bear cocktail tastes and smells like Gummi bears. “So why not serve it in a honey-bear jar?” said beverage director Will Lee.
The drink includes raspberry vodka, peach Schnapps, sour mix, 7-Up and pebble ice, and it’s served in a trophy to add a dash of surrealism.
A fish full of rosé
The Poni Room
At The Poni Room in New York, the fish pitchers put guests in the mood for oysters, Hamachi crudo and grilled octopus, said Brad Farmerie of AvroKO Hospitality Group.
David Burke at Orange Lawn in South Orange, N.J. gives service a new meaning with donuts in repurposed tennis ball sleeves.
Kitty gets fancy
Hello Kitty Grand Café
“As the only destination in the U.S. that serves Hello Kitty craft cocktails, we definitely wanted to play up all the whimsy and cutesy-ness that Hello Kitty represents in every facet of the décor,” said Allan Tea, managing partner of Hello Kitty Bow Room at the Hello Kitty Grand Café in Irvine, Calif.
A box of mai tai
At Anthem, a Tex-Asian pub in Austin, Texas., the Kegged Mai Tai is a signature cocktail made with Clement Select Barrel Vieux Agricole rum, Plantation Original dark rum, lime, dry curacao and orgeat. It’s served not from a kitschy tiki mug but a Chinese takeout container.
At Blinking Owl Distillery in Santa Ana, Calif., co-founder and chief financial officer Robin Christensen aims for a “Wes Anderson-meets-Art Deco-meets ‘70s vibe” through glassware that showcases cocktails and continues the theme. The owl drinkware, for example, happens to make great planters, so they’re available for customers to purchase.