sunset sabi
SUSHI BAR //// COCKTAIL BAR //// UNCONVENTIONAL KITCHEN
TUESDAY - THURSDAY //// BAR & DINNER FROM 5:30
FRIDAY - SUNDAY //// BAR & DINNER FROM 5:00
SATURDAY - SUNDAY //// BAR & LUNCH FROM 12:00 - 3.00
sunset sabi
SUSHI BAR //// COCKTAIL BAR //// UNCONVENTIONAL KITCHEN
TUESDAY - THURSDAY //// BAR & DINNER FROM 5:30
FRIDAY - SUNDAY //// BAR & DINNER FROM 5:00
SATURDAY - SUNDAY //// BAR & LUNCH FROM 12:00 - 3.00
Eat Together
Share, eat, drink, socialize, lets do it differently
Eat Together
Share, eat, drink, socialize, lets do it differently
Food for good times! Sunset Sabi takes Japanese flavours, styles and techniques and makes them its own. Clean, fresh and packed with flavour, Sunset Sabi is perfect for any occasion.
The Sunset Sabi menu is designed to flow Izakaya style. The team will encourage you to share within your group and sample a little something from every section of the menu.
Hand picked to suit the menu is a selection of cocktails, imported Japanese beers, international wines, sake and Japanese whisky. There’s a little something for everyone.
View the full menu →
26-28 Pittwater Road
Bar & Dinner 5:30pm — late
Bar & Dinner 5:00pm — 10:00pm
Bar & Lunch 12:00pm — 3:00pm
Shop 9 A/B, 9 The Corso
Lunch : 11:30pm — 3pm
Dinner : 6pm — Late
Sunset Sabi will be closed the following dates over the Christmas period-
Sunset cocktail
4068 Sunrise Highway, Seaford, NY 11783 (516) 785-4952 View Map
Great Neighborhood Bar
Casual & Friendly Atmosphere
HAPPY HOUR DAILY 4-7 pm
Great live entertainment - local bands on weekends
2 large bars with huge dance floor
Food served on premise - Kitchen open 7:30pm-1 am
Easy access by train! Take LIRR to Seaford Station
(Station right across the street from Sunset Grill)
Sinatra to Santana
BLUE PLATE SPECIAL appearing
will be a standing gig
It's great to feel so welcome and enjoy a cold cocktail after work. Love this place."
I like this place for the live entertainment. They host local bands, and these kind of places are less and less. Average prices for drinks. Lots of dancing."
Copyright 2017 , Sunset Grill. All Rights Reserved.
Sunset cocktail
2029 S Hacienda Blvd.
Hacienda Heights, CA 91745
The Sunset Room
В В В В В В В В В В В В В В В В В В В В В В Happy Hour
11am to 6pmВ В В В В В в˜њ В В в˜ћ В В В Karaoke Tues,Wed,Thurs,Sun
Dinner & Cocktail Cruises
Maui boasts some of the most beautiful and breathtaking sunsets anywhere in the world! As you ride on your Maui sunset cruise of choice, you will enjoy incredible views as the sun sets down over the Pacific Ocean with possible bonus background views of West Maui Mountains, Lanai and Molokai islands, not to mention our yearly visitors, the humpback whales (in season). This can definitely be a great opportunity for romance but should also be considered by those who just can't leave Maui before experiencing a special sunset over the waters. Food, Music and drinks are featured on all tours.
Quicksilver Sunset Dinner Cruise Lahaina
Ocean Activities Fall Special Deals
Maui Sunset Dinner Cruise Lahaina
Calypso Sunset Dinner Cruise Maalaea
Maui Princess Dinner Cruise
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Calypso Sunset Dinner Cruise Maalaea
"The dinner cruise was great! Great views of the island from the water, the sunset was unbeatable and the food was amazing! "
Carrie July 17 2017
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Quicksilver Sunset Dinner Cruise Lahaina
Enjoy a relaxing and unforgettable Lahaiina sunset dinner cruise aboard Quicksilver and SAVE BIG with MauiActivities.Com
Regular Price $89.95
Regular Price $59.95
Ocean Activities Fall Special Deals
Enjoy extra savings on select activities when booking 2 or more tours! This is a limited phone order offer! Call 808-214-1013
Maui Sunset Dinner Cruise Lahaina
Relax and dine as you cruise the West-facing shores of Maui while onboard the popular Pacific Whale Foundation cruise ship.
Regular Price $92.95
Regular Price $56.95
Calypso Sunset Dinner Cruise Maalaea
Enjoy a top-notch Maalaea dinner cruise featuring awesome food, drinks & live music aboard the sleek Calypso Catamaran
Regular Price $89.95
Regular Price $59.95
Maui Princess Dinner Cruise
Enjoy a beautiful sunset, a delicious dinner and dancing aboard Maui's largest yacht and get a FREE WHALE WATCH tour!
Regular Price $99.95
Regular Price $59.95
Toll Free: 888-924-MAUI 353 Hanamau Street #23
Sunset Cocktail Terrace
Relax outdoors with signature cocktails
290 Macon Avenue
Asheville, North Carolina 28804
11:00 a.m. - 10:00 p.m.*
The Sunset Cocktail Terrace is the perfect outdoor locale to relax, enjoy a hand-crafted cocktail or local beer and a delicious bite to eat, while you watch the sun sink behind the mountains. Your seat is waiting.
Outdoor Self-Parking and Garage:
0-3 hours: Complimentary│4-6 hours: $10│6-24 hours: $15
Day Guests: $15│Overnight Guests: $22
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Edison, craft ales + kitchen
Experience regional cooking, inspirational art and breathtaking views of the mountains.
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Plan the ultimate getaway with stylish resort accommodations and the Art of Breakfast Buffet at Blue Ridge.
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Enjoy stunning vistas, mountain meadows, old farms, historic attractions, and more along this 469-mile showcases of America's best natural beauty and rich cultural heritage.
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6 Perfect Cocktail Party Menus
Choose from these winning menus that pair perfect party bites with just the right sips
Wine soirée
At this swank affair, pair the right sips with the appetizers, ranging from caviar to steak-and-mushroom skewers.
Pine-Nut Salad Spears
This elegant take on salad makes the perfect starter.
Pair with: Unoaked Chardonnay
Goat Cheese with Peppers and Almonds
Just slice and serve a few refined ingredients and you're ready to mingle.
Pair with: Sparkling rosé, Pinot Grigio, Riesling, or Pinot Noir
California Caviar Tasting
Set 1 jar (1 oz.) California caviar* in a bowl of ice on a platter. In smaller, individual dishes, serve minced shallot, crème fraîche topped with chopped chives, shredded lemon zest, and melba toast or toasted baguette slices. (*See tsarnicoulai.com)
Pair with: Blanc de blancs sparkling wine or Sauvignon Blanc
Steak and “Oyster” Skewers
Mini-skewers are the perfect party food. This earthy combination holds up well to a bold red.
Pair with: Syrah or Merlot
Chinese Scallops
You can make these tasty scallops in a flash, leaving you plenty of time to hang out with your guests.
Pair with: Brut sparkling wine, Riesling, or Pinot Noir
The latest craze? Pairing craft beer with food. Try our suggested styles for a very grown-up take on bar bites.
Cured Meats and Soft Pretzels
Arrange 1/4 lb. each thinly sliced hot coppa, mortadella, prosciutto, and soppressata on a platter. Serve with Dijon mustard and soft pretzel rolls.
Pair with: A full-bodied pilsner, such as New Belgium Brewing’s Blue Paddle, or golden ale
Street-Snack Tacos Verdes
These finger-food tacos are deceptively easy to make.
Pair with: Lager, especially a Mexican one such as Negra Modelo
Inside-Out Spiced Brie
This flavorful alternative to a baked Brie will have your guests coming back for more. and more.
Pair with: American pale ale, such as Full Sail or a blond bock such as Gordon Biersch
Tempura Vegetables
Move over, fries--these doubly crunchy veggies are the perfect complement to a crisp beer.
Pair with: Anderson Valley Brewing Company Boont Amber Ale, Kona Brewing Company Longboard Island Lager, or Sierra Nevada Pale Ale
Garlic Shrimp
These zesty shrimp would also go well with white wine, but we love the dish with a cold pale ale.
Pair with: American pale ale, such as Sierra Nevada
Retro punch party
This party brings back the appetizers of the ’50s with modern twists. If you want to offer more drink options besides punch, mix up some Manhattans and martinis for your guests.
Boozy Olives
The martini as finger food--so classy.
Molten Cheese Log
Bring back fondue, the ultimate party comfort food.
Endive "Chips" with Blue Cheese Dip and Bacon Dust
The iceberg wedge salad gets reinvented. Endives are the perfect vehicle for a condiment as delicious as this one.
Smoked Oysters on the Half "Shell"
Lay about 25 large salted potato chips on a serving plate. Top each with a smoked oyster, cut in half if large, from 2 cans (3 oz. each); about 1/4 tsp. sour cream; and a sprinkle of chopped chives.
Pear Punch Sparkler
Pair your apps with this fizzy and fruity cocktail.
Classic cocktails & appetizers party
This menu tips its hat to tried and true appetizers and sips, with a decidedly Western spin.
Sausage Mushroom Caps
These spicy sausage-filled mushrooms can easily be made ahead and then cooked and served just as guests arrive.
Spicy Sesame-Nut Mix
We liked these with a bit of a kick, but you can easily adjust the spices to make them sweeter or spicier to suit your guests.
Deviled Eggs with Salmon and Two Mustards
Deviled eggs get a holiday upgrade with the help of smoked salmon and crème fraiche.
Poached Shrimp with Meyer Lemon Ginger Sauce
Everyone loves chilled shrimp. Instead of lemon wedges, try serving it with this lovely and flavorful dipping sauce.
Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli
Crab cakes are a fantastic holiday appetizer, since Dungeness crab is in season. We love to serve these bite-size cakes at parties.
Dessert & cocktails party
Those who harbor a sweet tooth will love this decadent party menu.
Tangerine Crème Brulee
Winter is prime citrus season so our lightly scented crème brulee is a perfect way to get more of it into every winter meal.
Chocolate Candied Almonds
Warning: These candies are very addictive. Therefore, we suggest you make a big batch and give some as gifts, serve some at your holiday party, and keep a small stash just for yourself. For emergencies, of course.
Honey Caramel Nut Bars
The buttery shortbread is heavenly with the honey caramel that’s baked around this salty nut mixture. Cut them into various shapes and set out with coffee or a cool weather cocktail.
Mocha Almond Fudge
The coffee flavor is subtle and works nicely with the rich chocolate. Almonds are optional but we love the bits of crunch with the creamy fudge.
Cranberry Rugelach
Rugelach is a classic holiday cookie. We love this cranberry version, which makes it even more festive.
Sparkling affair
Countless holiday toasts are fueled by sparkling wine, yet most partygoers don’t pay much attention to what’s in the glass they’re raising. But look deeper into the bubbles and you discover two terrific things: First, sparklers are fantastic with food. Their fairly low alcohol levels, bracing acidity, and texture from effervescence make the most of flavors and dishes that challenge many still wines: salty, fried, and spicy fare, for example, or soup. Second, sparkling isn’t just one kind of wine. The brut (dry) category we drink most often in this country offers four styles that taste very different from one another, each working its own special magic with the menu. We’ve designed dynamite appetizers to be spot-on matches for each wine style. Of course, no harm’s done if your guests sip and nibble outside the recommended pairings; bubbly’s food friendliness makes any combination here a good bite.
Onion and Caviar Chips with Spicy Crème Fraîche
Potato chips and bubbly are a stealth match; caramelized onions pull out the toastiness in the wine; the tang of the cream works with the wine’s acidity; and the salmon roe adds brininess (and the right color). Set out the components and let guests build their own stacks.
Pair with: J Brut Rosé (Russian River Valley; $38); Laetitia 2009 Brut Rosé (Arroyo Grande Valley; $30); Scharffenberger Brut Rosé “Excellence” (Mendocino County; $23).
Mini Corn Dogs with Cranberry Mustard
The Chardonnay in a brut blend pairs well with the corn and the mustard, while the Pinot Noir builds bridges to the hot dog and the cranberry in the dip. Make the Cranberry Mustard before you start the dogs.
Pair with: Domaine Carneros by Taittinger 2009 Brut (Carneros; $28); Michelle Brut (Columbia Valley; $14); Roederer Estate Multi Vintage Brut (Anderson Valley; $23).
Herbed Onion Parmesan Toasts
An all-Chardonnay blanc de blancs has an herbal quality that loves the green onions and dill in this appetizer, a brioche layer that echoes the toast itself, and a bright acidity that cuts through the rich mayo and cheese.
Pair with: Iron Horse 2008 Ocean Reserve Blanc de Blancs (Green Valley of Russian River Valley; $45); Rack & Riddle Blanc de Blancs (North Coast; $20); Schramsberg 2010 Blanc de Blancs.
Creole Shrimp Bisque
Soup is a hard match for wine—liquid on liquid. Sparklers fix the texture problem, with bubbles for contrast. Here, the red fruit in a rosé really pops with the sweet shrimp and tames the heat of the cayenne. And bubbly’s characteristic yeastiness echoes the slightly darkened roux thickening this bisque.
Pair with: J Brut Rosé (Russian River Valley; $38); Laetitia 2009 Brut Rosé (Arroyo Grande Valley; $30); Scharffenberger Brut Rosé “Excellence” (Mendocino County; $23).
Beef Empanadas with Chimichurri
A Pinot Noir–based blanc de noirs is more than a match for beef, and the wine’s mix of sweetness, brininess, and spiciness works on all levels with the raisins, olives, cumin, and chile. Make the Chimichurri before you start the empanadas.
Pair with: Gloria Ferrer Blanc de Noirs (Carneros; $22); VML 2007 Virginia Marie Lambrix Blanc de Noirs (Russian River Valley; $50).
Top 10 Cocktail Trends
Our expert guide to keeping up with cocktails in the West
Cocktail? Remember when that was a simple question? (Correct answer: “Yes. Gin and tonic, please.”)
Over the past decade, the simple cocktail has morphed into a product of almost rococo complexity. Some cocktail menus practically require translation. (Bonal Gentiane-Quina? Xocolatl Mole Chocolate Bitters?) And the selection of obscure spirits, small-batch bitters, and arcane mixers gets mind-bogglier by the moment.
Good news or bad? No matter how you view it, the cocktail landscape has been permanently altered. It’s a world of new spirits (many local and small-batch), of ever wilder ingredients, of dusky new bars staffed by young faces making drinks with a disarming earnestness. In an era of fast food and snappy service, craft cocktail bars are places where drinks take time and the end result is about quality.
Navigating this brave new world of cocktails is easiest with a highball glass’s worth of knowledge. (Gin and tonic, you say? Would you like that with Fentimans old-fashioned tonic and Rogue Spruce Gin from Oregon?) Here’s how to drink your way through our increasingly complex but always lively cocktail landscape.
Tending bar is no longer a way station between acting jobs. These days, it’s an honorable career. The new generation of bartenders is committed for the long haul, having built followings that move when they move. They know how spirits are made, how they mix with other ingredients, and they’re creating a new cocktail ecosystem.
- Los Angeles. Zahra Bates is a rising star in the world of culinary cocktails, creating celebrated drinks at two-Michelin-star restaurant Providence. The Pina y Pina, made with a pineapple reduction and a hint of smoky mezcal, is impossible to forget.
- Denver. Ryan Conklin is both an inventive bartender and cicerone (beer expert) at Euclid Hall. He combines his interests when mixing spirits with beer in concoctions like his Beer Fashioned, a favorite among regulars.
- Portland. Junior Ryan of Clyde Common is a master of elegance and simplicity, making perfectly balanced, straightforward drinks, like his impeccable old-fashioned.
Kitchen and bar once maintained separate kingdoms, eyeing each other warily. No longer. Bartenders today raid the larder for veggies, herbs, even meat (in the form of bacon-infused bourbon) for added depth and intrigue.
- Las Vegas. The Peppered Leguas at Sage in the Aria Resort is made with roasted poblano, kiwi-infused blanco tequila, and just enough lime juice and agave nectar.
- L.A. Chartreuse-soaked tomatoes for the Seriously Dangerous are roasted barside on a tiny brazier at Hollywood Roosevelt Hotel’s Library Bar.
- Seattle. Canon creates arty duskiness with their brandy old-fashioned, made with cognac infused with black truffle.
- Boise. Roasted beets are the star of the vodka-based Coquette, a seasonal drink at the superb Modern Hotel and Bar.
Cracked, cubed, crushed, hand-chipped, flaming, spherical—ice is to drink what a stove is to cooking now. Better cubes determine the rate of dilution and should complement the particular drink you’re having.
- San Francisco. At Elixir, the $25 Jimmy Mac cocktail (built around an 18-year Macallan scotch) is accompanied by Gläce Luxury ice, a single ice sphere—for slower melting—crafted from bubble-free, double-distilled water.
- Portland. Laurelhurst Market’s Smoke Signals cocktail (Tennessee whiskey, lemon juice, sherry, pecan syrup) is served with a large shard of smoked ice—made by melting ice in a smoker, then refreezing. This yields a coarse and layered smokiness that plays well with the whiskey.
- Boulder. The Out with the Flame cocktail, made with flaming ice, was created to celebrate Oak at Fourteenth’s reopening after a 2011 fire. A handcrafted ice sphere is first “tempered” with green Chartreuse, then set aflame. Yes, it’s for show, but what a show! After being doused with aged rum, Chartreuse, Bénédictine, and bitters, it’s ready for sipping.
- Seattle. Custom chipping ice from a huge block isn’t uncommon at craft cocktail bars nationwide, but Rob Roy takes their ice uncommonly seriously, with hand-chipped ice to fit your glass and whatever it is you’re drinking.
Hipsters started a tiki revival, mining the past for camp and kitsch, but it’s spread to cocktail purists who’ve elevated these historic drinks, now made with artisanal rums and hand-crafted syrups.
- San Francisco. There are more than 300 rums at Smuggler’s Cove, as well as a rum club for serious fans.
- Denver. At the city’s newest tiki incarnation, Adrift updates classics with as many as nine ingredients. Plus, there are luaus on the back patio.
- Portland. Keep an eye out for the fall 2012 opening of Hale Pele, a new bar from serious tiki geek Blair Reynolds.
Terroir isn’t just for wine nowadays. Particularly in the Northwest, distillers are foraging in fields and forests to impart flavors from the land to their spirits. Think thimbleberries, lavender, spruce, and pear.
- Near Roche Harbor, WA. San Juan Island Distillery makes a glorious Spy Hop Harvest Select Gin. It’s distilled from Washington apples and flavored with botanicals like nettles, lavender, and thimbleberries foraged on the island.
- Newport, OR. Rogue Spirits makes Rogue Spruce Gin, flavored with the Northwest’s native spruce.
- Kelowna & Vernon, B.C. Okanagan Spirits makes a delightful Poire Williams eau de vie from two dozen perfectly ripe local Bartlett pears per bottle.
Cocktails have roots in the early-19th-century patent-medicine era, and today’s top bartenders love to borrow old methods and ingredients to create new flavors. Look for housemade tinctures (single infusions of herbs, barks, and the like), bitters (blends of infused ingredients), and syrups (sugar, water, and flavorings) that produce modern cocktails brimming with two centuries of tradition.
- Vancouver, B.C. Startender Danielle Tatarin is the sly wizard behind the Chinese apothecary–themed Keefer Bar in Chinatown. Herbs, barks, and fungi from local markets are infused into syrups and tinctures, making these cocktails good for what ails you.
Meet tequila’s lesser-known but more engaging cousin. Both are distilled from agave and made in Mexico, but mezcal has a rougher, smokier character—more Marlon Brando than Hugh Grant.
- L.A. Las Perlas is like a wormhole with direct access to southern Mexico. Sample dozens of hard-to-find mezcals and tequilas (up to $48 per shot, but most much less), or get more creative with a cocktail like the Disco Mariachi, which melds Chartreuse, pineapple juice, and orgeat with mezcal.
Amari (Italian for “bitters”) were designed to stimulate digestion following a meal. Italian Aperol and Fernet-Branca have muscled onto the scene, and now we’re seeing domestic amari lending a New World touch of bitter—offset with a touch of sweet—and making cocktails more intriguing.
- Denver. Leopold Brothers’ unmistakable Fernet Leopold is a mintier, American version of Italian Fernet (an intensely potent—some say medicinal—bitter liqueur). It makes for a great after-dinner sip, or throws a curveball into a classic cocktail like the 1920s Hanky Panky.
Call it a micro-micro-trend: small craft bars hidden within larger, busier bars and restaurants. Bar owners peddle the high-volume beer and highballs to the masses up front, while quietly catering to a more demanding cocktail crowd in private. Fewer people means bartenders have more time for your perfectly crafted drink.
- Vancouver, B.C. There are bars within bars all over the West—at the Varnish in L.A., the Hideout in San Francisco, Citizen R+D in Scottsdale, Arizona. But the shining example? The Diamond in Vancouver. Order a drink at the handsome public bar, then quietly inquire about the Elk Room—if the stars align, you’ll discreetly be shown down a dark hallway, ushered into a compact room, and read the rules. (Rule #1: “There is no Elk Room.”)
In Portland, the headwaters of the West’s craft distilling movement, 12 microdistilleries make everything from apple brandy to vodka, and the real action is a cluster on Distillery Row in Southeast Portland.
- Portland. Four distilleries within a few blocks of one another in Southeast Portland coordinate weekend hours and tout themselves as Distillery Row. Don’t miss House Spirits Distillery for Aviation gin made with juniper, cardamom, lavender, sarsaparilla, and orange peel. You can visit individually or buy a $20 Distillery Row passport. Leave the car behind with a bike-powered pedicab tour with PDX Pedicab.
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