Eating at the bar doesn't always mean you have to have soggy peanuts or a package of Chex Mix. The Drop recently started serving a new menu exclusive to the bar, with $4 and $8 plates that are making the stools a hot commodity.
"It's food you eat with your fingers that goes with libations of any kind," says chef Kelli Daniels.
The $4 plates are a bite or two. There's crab-stuffed phyllo dough with scallion mousse and raspberry chili sauce, and a grilled roasted garlic baguette with balsamic and olive oil. And pickled things: haricot verts, baby carrots and garlic cloves in a cider vinegar brine spiced with clove, juniper berries and allspice.
Larger plates are more substantial and showcase locally made products like linuisa, loukaniko and andouille sausage (sadly, Daniels won't divulge her sausage source).
"The $8 options could be either a meal or a light bite if you're sharing," says Daniels.
In addition to the sausage and cheese plate with housemade Maudite mustard, the menu includes a smoked chicken flatbread with Campo Lindo chicken, marinated white beans, fresh arugula, feta cheese and Sriracha vinaigrette. Daniels is particularly proud of her new spicy peanut wings, served with celery and peppadew relish and crushed peanuts. The wings are roasted and then rubbed with a sticky peanut sauce.
"These are the best wings I've ever made -- they're sticky, spicy and gooey," says Daniels.