Who says you can’t have happy hour for dinner? We grazed our way through some stellar small plates the other night at the Orchids lounge. Todd Kelly and team are serving up well-priced ($4-9) appetizer portions of everything from gulf shrimp with Vietnamese vinaigrette-dressed cabbage and roasted Brussels sprouts to decadent chicken liver mousse with cocoa nibs, port aspic, and kumquat, and plump little duck confit spring rolls with kimchi and quick-pickled cucumbers. Spring cocktail specials include the bright flavors of apricot, lemongrass and Calamansi limes, but it’s hard to pass up a neat pour of the Four Roses single barrel bourbon selected by Kelly himself.
Send someone ahead to snag seats—this is one watering hole that fills up fast.
Orchids at Palm Court, 35 W. Fifth St., downtown, (513) 421-9100, orchidsatpalmcourt.com