The Glass Onion embraced the local farm-to-table movement from the get-go, satisfying us with pitchers of COAST, plates of Ambrose Farms vegetables, baskets of fried Manchester Farms quail, and sustainably grown organic wines. 

Now, they’ve gotten a full liquor license and expanded with a cocktail program featuring local spirits like High Wire Distilling company and mixers from Bittermilk and Jack Rudy. 

The new cocktail menu debuted this month and includes a slate of drinks that would go just fine with a plate of buttermilk fried chicken. Blenheim Julep, Cuba Libre, and the GO Milk Punch look good, but what catches our eye is the GO Bloody Mary, mixed up with High Wire Vodka and their housemade bloody mary mix and pickled veggies. We can’t think of anything better during Saturday brunch. Except maybe that Beauregard Benedict with their house specialty Belle’s Sausage. 


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