Grand Army Bar, in Boerum Hill (336 State Street) is launching an all-new menu update for its food and drinks, while announcing the arrival of its new chef, Thom Chun, formerly of Coi in SF.
The theme of this summer’s cocktail menu is based around actor Nicolas Cage of Raising Arizona, The Rock and Moonstruck fame. The 14 new cocktails were created by Robby Dow (beverage director, longtime employee of GA) and Ally Marrone, the new head bartender who worked previously at (the now-closed) Blacktail. There are riffs on martinis, old fashioneds, spicy margs, negronis, tiki classics, and even a spritz on tap which is affectionately named "Nic Cage Champagne."
They have also commissioned local tattoo artist Annie Lloyd (@getfatbk) to hand draw custom caricatures of iconic Nic Cage moments. They're included on the digital menu and they also are giving out temporary tattoos of them at the bar when you order one of the cocktails.
Why Nic Cage, you ask? Why not! The bar is known for its irreverent cocktail menu themes. (Previous themes include My Little Pony, gemstones, Gilmore Girls, Sade songs, monster trucks, space cowgirls, and state parks of Oklahoma.)
To go along with those cocktails, Chef Thom Chun, is taking the food to the next level. He's embracing Grand Army's raw bar traditions and has totally revamped the seafood tower, and added more menu items like marinated shrimp, deviled eggs with crab, a trouthead sashimi cured with gin and olives, a mapo octopus dish, a delightful fluke ceviche, and more.
Photos: Grand Army Bar Fluke Ceviche
Last but not least, Grand Army is also giving its wine list a user-friendly overhaul so that every single bottle has an easy-to-understand description, no matter what a guest's level of wine knowledge.
For more information visit grandarmybar.com