It’s a small West Coast chain restaurant. And once you step inside, that becomes entirely, sometimes crushingly, apparent. Which is why it’s utterly surprising that the cocktails are so good, especially when bar manager Bob Brunner has poured them. Indeed, every drink on the menu has been sharply refined by Brunner, each representing a scientifically researched, expertly rendered twist on a classic. No small feat in the face of such cookie-cutter surroundings, but one that makes Paragon stand out from the corporate pack.
Updated 08/16/2012
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