Summer at Square 1682

After months of snow, rain and various other unpredictable elements gracing Philadelphia, Square 1682 – tucked inside Hotel Palomar on the corner of 17th and Sansom – timed its 2014 “Sidewalk Sizzle Patio Launch Party” perfectly. Held on May 14th, the event inaugurated summer in the city of Brotherly Love while introducing the bar/restaurant’s brand new dinner and cocktail menu. With its promise of an evening of musical entertainment, savory samples and thirst-quenching cocktails, the event was a successful celebration of the arrival of 30 new drinks and reimagined entrées at Square.

As evidenced by the light, summery, and citrus-oriented drinks and dishes served throughout the evening, lead bartender Chauncey Scates is particularly excited about the in-house fresh berries and produce for this season, as well as new citrus syrups and juices. At the Launch Party, an extravagant white stretch limo parked alongside the outdoor seating area not only provided beats for guests to enjoy while sampling the variety of offerings waitresses brought by tables, but also served as the bar; some of Scates’ featured cocktails included:

Square 1682’s Fresh, Fruity and Fragrant Drinks + Dishes

Once Around the Block – Cazadores Reposado Tequila, Del Maguey Vida Mezcal, Jamaican Bitters, and refreshing hints of lemon, pineapple and even agave.

Top: Wind ‘Em Up
Bottom: Killing the Blues

 Sister Boom Boom Punch – consists of Absolut Vodka, Mighty Leaf Tropical Green Tea, Orange Oleo Saccharum, Peychaud’s, Thai Bitters and finished with club soda and lime.

Killing the Blues – a mixture of Herradura Reposado, Orgeat, Lemon, Yellow Chartreuse, and Jerry Thomas Bitters, served tall.

Wind ‘Em Up – an arguably simple drink, this combination of Oxley Gin and Aperol was flavored with grapefruit, lemon, and celery bitters, an undeniable hit throughout the evening.

Included in the list of summer wines are a 14 Hands Merlot and a Parducci Savignon Blanc.  Square 1682 will also be offering classic tiki drinks and punch bowl service.

Truffle Popcorn + Boom Boom Punch
Truffle Popcorn + Boom Boom Punch

As for dinner, Executive Chef Caitlin Mateo has designed a delicious lineup. After receiving our glasses of Square’s signature Boom Boom Punch, we munched on a fresh bowl of the restaurant’s infamous truffle popcorn. Offering an airy crunch and only slightly discernible flavoring, this salty snack was the ideal precursor to the array of hors d’oeuvres which we were quickly offered.

Artichoke Hummus
Artichoke Hummus

We then sampled Square’s artichoke hummus. We’re admittedly artichoke addicts and hummus-lovers; although the taste of artichoke was surprisingly mellow for an otherwise obvious flavor, we were nonetheless thrilled by the unique combination of two of our favorite foods.

Next came some pieces of baby shrimp, marinated in a lemongrass chili glaze and served with light garden greens. A springy and refreshing bite, Square 1682 typically offers this dish on its “Small Plates” menu, to be shared with others. With this, we sampled some of the salmon, served over a beautifully nutty farrotto and accompanied by fennel and grapefruit citrus accents.

Salmon
Salmon, Farrotto and Fennel w/ Grapefruit Citrus Accents

 

Sweet Pea Hummus
Sweet Pea Hummus

Our waitress then delivered samples of sweet pea hummus, which presented a delightful yet nonetheless fluffier texture, highly reminiscent of a chilled pea soup.

This was quickly followed by Square’s traditional bacon-wrapped dates. Flavored by piquillo peppers, lightened by a sprinkling of goat cheese and topped lightly with a standard mustard vinaigrette, this hors d’oeuvres was surprisingly satisfying – and to someone who usually doesn’t enjoy bacon!

Bacon-Wrapped Dates
Bacon-Wrapped Dates

The final two tastes we indulged in were the chilled corn soup, presented with breakfast radish, and Tuscan sliders, served warm beneath a layer of melting Amish cheddar. We enjoyed the soup more for its chilled temperature and chowder-like creaminess; the bite-sized nature of the burger was ideal but overwhelmed by the dense bun.

Corn Soup
Corn Soup w/ Breakfast Radish

The restaurant will also offer pork chop, lamb rack, and beef tenderloin, along with a rotation of fresh seasonal vegetables. A favorite of Mateo’s is the side of corn, which she charrs and mixes with mango habanero butter. And for dessert?  Mateo is especially partial to the Square 1682 key lime pie, a traditional recipe that’s baked to absolute perfection.

Tuscan Sliders w/ Amish cheddar
Tuscan Sliders w/ Amish cheddar

Every sample offered its own, personalized microcosm of flavors and textures while each cocktail was distinct from the others. Although we had never considered Square 1682 as a happy hour spot, we were pleasantly surprised by the ambiance of the Launch Party.  From the quaint outdoor seating to the “Small Plates” menu and the expansive drink list, Square 1682’s many hidden gems give your tastebuds the vacation they deserve.  So indulge yourself with Square’s refreshing and savory summer menu!

by Carolyn Grace and Victoria Sakal

Leave a Reply

Your email address will not be published.