Department of FoodieDepartment of Foodie
From Google Maps reviews.
Background Bar Contra has a relaxed, idiosyncratic vibe over clinical mixology, appealing to those seeking character alongside their drink. Ambience The space feels cosy, dim and intimate, fitting comfortably into the eclectic fabric of Orchard Street. A long bar stretches across the front with low leather booths tucked behind, creating pockets for quiet conversation. Service Service is friendly and informed. Bartenders offer thoughtful recommendations and are willing to explain the concepts
Yesterday, I was able to check off a bucket list item, enjoying my first experience at Bar Contra. This space was of interest due to its founder Dave Arnold, the author of the James Beard Award winning cocktail book, "Liquid Intelligence." Liquid Intelligence is the high school chemistry class that I wish I had taken. The book provides a deep exploration into the scientific principles of craft cocktails. We made a reservation for 5:30 PM, and were seated at a table towards the back. The am
The first truly great shrimp I had was up in Maine, around 2005. I was driving down US1 in January, and some guy had a roadside stand: “Fresh Caught Maine Shrimp $5/lb”. I’m like “Sure, why not, I can stop at a supermarket, get some butter and garlic salt, and microwave them back at the hotel”. But when I got in the car and sampled one raw… OMG… not sure if / how many made it back to the hotel. Unfort, that fishery has been pretty much closed down in recent years. Back in Florida, I then love
From the May 27, 2025 health inspection. Lower-priority items are listed after the serious ones.
Cooked food wasn't cooled down fast enough to be safe.
Flies were present in the space.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Ventilation can't keep up with the grease, steam, or smoke.