It’s unseasonably warm out there.
Not that it’s exactly tiki-bar weather... but what the hell, anyway.
Might as well make your way to Hogo, a new temple of tropical Americana by Tom Brown, opening tonight.
This is right next to the Passenger, and on the front side of where the New York Avenue Beach Bar recently stood. Think of it as the indoor version of that, with a rock-and-roll twist or two. Like where the Elvis of Blue Hawaii would have hung out.
Or the undead Elvis. Your play is to get here early enough to lead your friends to the high-top under the tapestry of the King in zombie form. Failing that, there’s always the topless mermaid painted on the hood of a 1939 Pontiac. From there, it’s rounds of tap beers like Brooklyn Sorachi Ace and their 13 tiki cocktails, replete with rum, pisco, pineapple and lime (after all, it’s scurvy season).
When you return later on, you’ll head to the back room—basically a brightly lit diner/open kitchen, where you’ll encounter a rotating cast of chefs who’ll take the helm to turn out their version of diner food.
First up: Passenger chef Javier Duran, with stuff like fried mahi with tartar sauce and scrambled egg, or sushi squares with Spam and wasabi.
It’s Spam season, too.
Not that it’s exactly tiki-bar weather... but what the hell, anyway.
Might as well make your way to Hogo, a new temple of tropical Americana by Tom Brown, opening tonight.
This is right next to the Passenger, and on the front side of where the New York Avenue Beach Bar recently stood. Think of it as the indoor version of that, with a rock-and-roll twist or two. Like where the Elvis of Blue Hawaii would have hung out.
Or the undead Elvis. Your play is to get here early enough to lead your friends to the high-top under the tapestry of the King in zombie form. Failing that, there’s always the topless mermaid painted on the hood of a 1939 Pontiac. From there, it’s rounds of tap beers like Brooklyn Sorachi Ace and their 13 tiki cocktails, replete with rum, pisco, pineapple and lime (after all, it’s scurvy season).
When you return later on, you’ll head to the back room—basically a brightly lit diner/open kitchen, where you’ll encounter a rotating cast of chefs who’ll take the helm to turn out their version of diner food.
First up: Passenger chef Javier Duran, with stuff like fried mahi with tartar sauce and scrambled egg, or sushi squares with Spam and wasabi.
It’s Spam season, too.
