Six Seven

"Highlander Honey & Heather" may be the lamest drink name ever, but when mixed by a "celebrity barchef," it sure tastes good.

Gather round the fireplace in Six Seven's bar area, which embodies cabin chic. Amid cool faux trees with hinged branches and a televised waterfall, order off the happy hour menu (available Sunday–Thursday, 3–6 p.m.) and then sit back and soak up Sound views. The food options—including Caesar salad ($3.99), tempura fish and chips ($3.99), and creamy red gazpacho ($3.99)—are steals considering the portion sizes. Artfully presented gazpacho was outstanding on a recent night; it came in a big bowl that had a thick wedge of artisan bread bridging it. Atop the bread were shrimp and fresh, herbed tomato cubes. The fish and chips tasted fairly ordinary; we didn't detect any tempura flavor or texture. Happy hour drinks are reasonably priced and well made—we had a sweet cucumber margarita ($6; it's no longer on the menu) and a wonderfully potent Ultimate Sidecar with cognac, Cointreau, orange juice, and lime ($6). The Edgewater Hotel, where Six Seven resides, is renowned for housing visiting musicians such as Led Zeppelin and the Beatles. So, if you want to party like a rock star, order from the "real" drink menu, which was recently revamped by celeb barchef Brian Van Flandern, the mind behind N.Y.C.–based Per Se's cocktail menu. We tried the Highlander Honey & Heather ($14) with Glenfiddich 12-year single malt scotch, Drambuie, and lemon, and boy, was it worth the extra bucks. I'd better be careful, I could easily become a groupie here. MOLLY LORI

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