Not sure why we thought it would be a great idea to brunch and bloody mary hop on St. Patrick’s Day. We braved the drunken sea of green-clad partiers all in the name of the boozy tomato cocktail we love.
Avoiding every Irish-named spot, we decided to pop into Dillman’s and grab a seat at the bar.
Just like the leather-clad, cozy restaurant, the bloody mary at Dillman’s is a looker with its salt rim and homemade bread and butter pickles. And it tastes just as good as it looks. It has a fresh tomato taste that’s enhanced by a special spice mix, pickle juice, lime juice, horseradish and worcestershire. Without a doubt, the bread and butter pickles are the highlight of this cocktail.
As we sipped this bloody mary, we experienced a bit of deja vu. It tasted eerily similar to the one at Au Cheval. Well, lo and behold, Dillman’s and Au Cheval are part of the Brendan Sodikoff food empire (see also: Maude’s Liquor Bar, Gilt Bar and Bavette’s). No wonder it tasted just as delicious as Au Cheval’s bloody mary. It’s practically the same drink. This also explained the similarly sophisticated, old timey decor.
To be sure, one of us had to go back at lunchtime and have another one. Yep, still eerily similar. Still delicious. If you’re downtown, be sure to check out Dillman’s. It’s hard to find a great weekday bloody mary, and Dillman’s serves theirs all time. The sandwiches won’t disappoint either.
Word on the street is that Dillman’s is being reconcepted to make room for a new Italian venture that will split up the space. We’re interested to learn how it will shake out.
Bloody Mary: Our rating (scale of 1–5)