The Hours: Monday through Friday from 5 to 6:30 p.m.
The Deals: $5 specialty cocktails, wine, and beer; $3-$4 small plates.
Were we happy? Flip the page to find out.
The Digs: Restaurateur and chef Frank Bonnano has as many restaurants as Brangelina has children, and while Bonanno's restaurants all have their own personalities, Bones remains one of our favorites. A quaint noodle bar wedged in between siblings Mizuna and Luca d'Italia, Bones is casual and cozy with a killer menu and highly credible cocktails. In the winter months, we like to belly up to the bar, which spans the length of the kitchen line and shields us from the bustle of the scurrying waitstaff. But summertime at Bones is equally as inviting: Patrons can enjoy the shaded patio and neighborhood foot traffic while having snacks and toasting the end of a work day.
The Verdict: When Bones announced that it was starting a happy hour late last spring, we jumped for joy. And while we would love to see a few more options on the food side, the joint's happy hour met our expectations for a soothing summer stop.The drink list features a little something for everyone, and on this particular visit, we enjoyed the tozai typhoon, a chilled saketini that's the ideal sipper on a ninety-degree day. Bones throws an interesting twist on traditional steamed edamame, serving it with lemon juice, sea salt, chile peppers and a side of soy -- and we very much approve. The best part about the Bones happy hour menu is the steamed buns -- suckling pig or pork belly -- for only three bucks. You can't beat that with a stick. The staff is gracious and accommodating, too, and the patio is a vortex of relaxation. Happy hour here could become a habit.
Overall Grade: A-
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