Tong-D is known for authentic Thai food and specialty cocktails. This season’s standout is the Lychee Mint Sangria, crafted with lychee juice and fruit, fresh mint, lemon, white Zinfandel, and elderflower liqueur. “I love creating cocktails using seasonal fruits – it keeps the menu fresh and exciting,” says chef Piyaphon Wutthinansurasit. “I often create drinks using ingredients already found in my Thai kitchen, whether popular fruits or unique herbs like Thai basil, which can be infused with gin to create something refreshing and different. That’s become part of my signature style.”
Tong also sees a growing trend of mixing Dubai chocolate into drinks. “It’s become a viral ingredient for its creamy texture and eye-catching presentation,” he notes. Mocktails are also popular at Tong-D, making up about 30 percent of drink sales. “Our top seller is the Ginger Honey Lemonade, made with Thai ginger and organic fresh lemonade – it’s simple, clean, and refreshing,” adds Wutthinansurasit. In addition to an extensive lunch and dinner menu, the restaurant offers an authentic afternoon tea, blending Asian and Western flavors. Barrington, TongDRestaurant.com
Known for upscale Italian cuisine, Viola Cucina offers an impressive lineup of spirits, often incorporated in their one-of-a-kind drinks. “One of our most popular cocktails is the Arancia Rossa Martini, made with blood orangecello. It’s a take on the orange creamsicle, and a cocktail from the past,” says Ali Poissant, who owns the restaurant with her husband Donald. Limoncello, a liquor made from the outer skin of the lemon, is also having a moment. “I think a lot of people who have been to Italy want to enjoy drinks they had there,” she adds.
When it comes to cocktails, aesthetics matter. “People want drinks that are pretty and look good,” Poissant notes, “so we created the Violatini, made with purple Empress gin – it makes a really beautiful cocktail.” On the mocktail menu, popular choices include Viola Nojito, made with fresh mint, lime juice, and club soda; and the Arancia Mule, a concoction of orange juice, strawberry purée, lime juice, ginger beer, and club soda. Barrington, ViolaCucina.com
An exciting dining and drinking experience awaits at Bar and Board Bistro, where award-winning executive chef Thomas Hagist oversees lunch and dinner offerings that include small plates, meat and cheese boards, inspired entrees, and locally harvested oysters. He notes several long-standing favorites at the bar. “Tequila is still as popular as ever, and the espresso martini is still the ‘it’ drink that it was last summer,” says Hagist. “It’s our most popular cocktail by far. We use Bully Boy Vodka from Boston.”
Hagist has also seen a growing interest in Italian-style cocktails like the Bloody Sundress, made with vodka, limoncello, pomegranate, key lime, and Orange Blossom Water. “We’ve noticed younger people moving toward our Italian curated cocktails as our food menu moves closer to a regional Italian focus.” Among Bar and Board’s in-house creations, the Jungle Cat – a blend of smokey mezcal, Aperol, and pineapple – is quite popular, and, he says, “We just added mocktails to our menu in January, in response to an uptick in requests for them.” Newport, BarAndBoard.com
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