Murder ball at the Wobbly Olive

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As I last mentioned with a cocktail and chicken-and-waffle review a few months ago, Wobbly Olive continues to kill it with creativity. 
Somebody's gotta die at dinners like these. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Somebody's gotta die at dinners like these.

They stunned me when they first opened in mid-2014, and their cocktail program in particular has taken off at warp speed, often inspired by films shown next door at the IMAX movie theater. But there's more exciting news to come in that department that owner Sean Fitzgerald isn't quite ready to spill the blood, I mean, um, beans, on, yet. 

I say blood because Fitzgerald comped us a couple seats last night at WO's inaugural murder mystery dinner. In fact, I donned a Batman mask to play one of two killers meant to antagonize other guests early by cryptically handing out numbers (what do they mean?!) and remaining silent. All guests had a role, with directions given at intervals via envelopes left in various spots. 

The theatric aspect was focal to the evening, with excellent cocktails made with sponsoring outfits Axe and the Oak whiskey and Lee Spirits gin products taking the spotlight second. Unlike the regular menu — where fun twists abound and a new menu by consulting chef David Cook launches today —  the evening's fare was oddly simplified to an unexciting level, ostensibly to match the show. 

"I wanted douchey, country club fare," explained Fitzgerald, which may be a hint of tastes to come when WO hosts its next dinner like this in coming months, which he says will be 80s themed. So, out came chicken marsala and a basic Mediterranean pasta, a light salad and a tri-layer chocolate cake. Serviceable but not exemplary of WO's prowess. 

Graph paper never looked so scary. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Graph paper never looked so scary.
Anyhoo, here's a teaser look at an early draft of chef Cook's new menu, shared with me last month: 

See related PDF Menu_LoRes_GoLive_Summer_Menu_2015.pdf

I saw a finalized draft last night that's not too far removed, and I personally look forward to checking out the lemon basil pot de creme with rosemary infusion from the dessert section, and the rabbit enchiladas on the starter list. 

Regarding cocktails last night, we sampled four of the six on our own dime and my favorite took Axe and the Oak and paired it with house vanilla bitters and vanilla simple syrup for a vanilla triple-down when you account for the inherent vanilla notes to the whiskey on its own. It's called a Don't Fear the Reaper should the bartenders be willing to make it for you off menu when you're next in. 


Cocktails inspired by Axe and the Oak whiskey and Lee Spirits dry gin. A 'MadHattan' with the whiskey, black walnut bitters and vermouth and a 'Poison Ivy' with the gin, lemon juice, Italian sparkling wine and basil leaf garnish. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Cocktails inspired by Axe and the Oak whiskey and Lee Spirits dry gin. A 'MadHattan' with the whiskey, black walnut bitters and vermouth and a 'Poison Ivy' with the gin, lemon juice, Italian sparkling wine and basil leaf garnish.

All good parties start at a bar. - MATTHEW SCHNIPER
  • Matthew Schniper
  • All good parties start at a bar.

Tables set for murder, mayhem and a few courses of food. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Tables set for murder, mayhem and a few courses of food.

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