Today’s bar: 3rd & 3rd, Delray Beach
The Scene: Don’t look for a sign — there isn’t one. Instead, look for the bright teal building and the red iron sculpture at the corner of Northeast Third Street and Northeast Third Avenue in Delray Beach to discover the restaurant by the same name. At the risk of ruining this for locals, some things — like the fresh, inventive and perfectly balanced cocktails and food at 3rd & 3rd — are too good to be kept secret any longer. Inside, is chef John Paul Kline’s living room: a laid-back space he created (even with some of his own furniture) with soft leather couches, intimate tables, a rustic four-sided bar and a listening room where Kline has a tuned piano, a pair of acoustic plug-in guitars and an amp and speakers for local musicians to drop by and entertain. Local artists filled the walls and helped decorate. Come in shorts, come in jeans, come in a tie: all are welcome. It is the very definition of a hangout for locals, by locals, a place that instantly feels like it has been here for years.
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C O C K T A I L
American Honey Sidecar
1 1/2 ounces American Honey bourbon
1 ounce Cointreau
½ ounce fresh-squeezed lemon juice
Several dashes of Angostura bitters
Combine the ingredients in a shaker with ice. Pour into a chilled Martini glass, rimmed with raw sugar.