At Ciro's, diners can embrace the spirit of the 1920s through private dining suites, upscale cuisine, and handcrafted Prohibition-era drinks.
Inside the former 1920’s hotel, groups gather around nesting tables to nibble on savory snacks such as cheese fondue, duck fries, and black-truffle popcorn, all while drinking in the sultry jazz of Billie Holiday and Louis Armstrong. For entrees, Chef de cuisine Mary Paff sears diver scallops in succulent juices and crusts racks of lamb with crunchy cashews.
After dinner, guests can chat up the resident mixologists, who kindle conversation about the Prohibition era's most popular spirits: bourbon, gin, and rum. Using fresh, local produce and skills honed over many hours of research, they match classic 1920s cocktails to each patron's favorite flavors, then handcraft the drinks using one of four types of ice, often 15 or more ingredients, and the utmost precision.