As for the bar program, Schmitz says that Reverie is a soda/water bar as much as a specialty cocktail bar. This means paying as much attention to wine and beer as it does cocktails. Those cocktails have an emphasis on the old and new, from a Paper Plane—Buffalo Trace Bourbon, Aperol, Amaro Nonino, and lemon juice, to a spin on a standar with the Park Sour—Stiggins Fancy Pineapple Rum, Sotol, Angostura, lime and lemon juice. There's a daily happy hour from 4 to 6 p.m., so you'll have ample opportunity to branch out and try something new.
The trio also believes that any good bar has food accompanying it, and that's the case with Reverie. There’s eight items on the menu, but there are a few Schmitz is particularly excited about including a seasonal chili that currently includes Mother's Winter Grind.
Reverie also recognizes the need for more traditional bar food. Oftentimes, this is where you might find a cheeseburger, but the limitations of Reverie’s kitchen forced them to get creative. Reverie offers a Newman Farms braised bacon sandwich with pickled shallot, arugula and smoked mayo on a toasted brioche bun. It’s the oily, greasy option you might crave after a few drinks.