A fancy new cocktail bar has settled into the old Chesterfield space downtown, and The Mitchell has a distinct identity all its own. The space will look familar to anyone who frequented the bar's previous iteration, but the addition of rich blue velvet sofas and ornate gold mirrors hints at the decadence to come from the menu: Namely, a selection of pricey caviars served traditionally with blinis and creme fraiche, and a long list of Champagnes that top out at $685 for a bottle of Krug Brut Rose.
It's entirely possible to spend an evening here without blowing your entire paycheck, though: The cocktail menu offers eight specialty drinks — created with the help of The 86 Company's cocktail guru Omar Yeefoon — priced at $12, and gin drinkers will be stoked to see an entire page of gin and tonic variations (14 in all) starting at just 9 bucks.
A small menu of approachable snacks from chef Rudy Mendoza, formerly of Belly and Trumpet, includes cheese and charcuterie boards, duck rillette fritters, and a burger with all the classic trimmings.
Stay tuned for the next concept from The Mitchell team, which includes Chris Beardon, Adam Salazar, and corporate chef Brian Zenner (previously of Oak): They're now gearing up to open On Premise in the former Lemongrass space in Deep Ellum this spring.
