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Whether cool or hot, smooth or be-bop, this Addison club has the appropriate menu selection with which to pair its jazz. Executive Chef Chad Burnett's dishes serve as a counterpoint to the casual atmosphere. South Carolina hare (confit with Vidalia onion hash, a Tuaca demi and tangerine glaze), big-eye tuna (sesame seared, with jasmine gnocchi, snow peas and hoisin barbecue sauce) and Hudson Valley duck (jerk and confit with potato-haricot vert Lyonnaisse and mango-Bacardi glaze) are all fine accompaniments to day after day of musical acts. If music is your emphasis, the jazz club offers extensive small-plates and drink menus. These include rice-crusted oysters with Thai sauce and Soho's signature martinis. The latter are only four dollars during happy hour.