Best Restaurants for Handcrafted Cocktails in Mesa

I surprised my husband for the omakase dinner on his birthday. We both enjoyed it every much. Our server Miss Grace was very nice and made great recommendations for our omakase. She is also very knowledgeable with all the ingredients. Overall it was a great time. The only small thing for feedback was where we were seated. There were 2 loud groups. We were hoping for a more private seating.

I have had consistently excellent experiences at Thirsty Lion in Gilbert. This visit we enjoyed their St Patrick’s Day specials which were very good, as well as well made martinis. The bacon wrapped shrimp was an excellent appetizer to start. Our server Azul did a great job, and made our visit really nice.

Excellent service. Our waitress Ryan was efficient and very helpful. We really enjoyed the whole experience!!

One does not often encounter establishments that strike the delicate balance between convivial atmosphere and polished service, but Bar Louie has mastered the alchemy. Last evening’s rendezvous proved a testament to their prowess. The service was executed with commendable professionalism—attentive yet unobtrusive, as all good hospitality ought to be. My companion, a gentleman of Mexican origin named Maximiliano (Maximo to acquaintances), and I began with glasses of wine—a crisp Sauvignon Blanc for myself—and a margarita of respectable composition for him. For the amuse-bouche, we sampled the Trio Dips & Chips. The crisp tortilla chips, presented with artisanally uneven edges, accompanied three housemade accompaniments: a salsa verde with commendable piquancy, a guacamole of ideal texture (neither overly mashed nor distressingly chunky), and a queso that avoided the cardinal sin of excessive viscosity. A harmonious ensemble, though the disclosed caloric considerations gave one momentary pause. C’est la vie—indulgence, in moderation, remains a pillar of civilised existence. Maximo elected for the Creamy Tomato Basil Soup, a choice both seasonally apt and executed with finesse. The broth achieved a velvety consistency, elevated by the inclusion of delicately toasted croutons and a snowfall of freshly grated Parmigiano-Reggiano. One might suggest a whisper more basil to elevate the herbaceous notes, but this is a minor quibble. The true triumph, however, lies in Bar Louie’s adherence to civilised licensing hours. A 2 a.m. closure is not merely convenient; it is a public service in an age of increasingly premature last calls. In summation: an establishment worthy of patronage. I shall return—though perhaps after consulting my tailor regarding the Trio Dips’ lingering implications.