Restaurateur Ian Hilton unveiled the first component of his Crimson trilogy (the diner part) inside the new Pod hotel earlier this summer. He now shares details about the food and drinks visitors should expect to find at Crimson View, the rooftop bar currently scheduled to debut on Friday, September 1.
Executive chef Lawrence DiJoseph is keeping things light for the the upstairs crowd. He’s weaving together a handful of existing Crimson Diner snacks (shrimp cocktail, deviled eggs, pimento cheese) with exclusive offerings including blue crab salad with mango and mint, as well as lobster roll sporting mayonnaise and chives. The seafood appreciation continues with raw oysters flanked by condiments ranging from barbecue-spiked mignonette to cucumber-jalapeno salsa. Portions of local ham, assorted cheeses, and raw vegetables are also on the table.
Featured drinks run the gamut. There’s several sparklers (think: Champagne, prosecco, and cremant de Jura; $7-$22 a pop), the obligatory house wines (white, red, or rose; $8 each) — which can be converted into “coolers” for $2 more — a half dozen beers and ciders ($8-$10), and familiar cocktails ($8-$12) including daiquiris, negronis, and greyhounds.
Stay tuned for details about some still-developing happy hour deals.