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There aren't a ton of cocktail bars out there that are as serious about their drinks as they are about their EEEEEATS. If there were, you'd see us review more of them. We love a good liquor den here at The Infatuation, but after a drink or two, we're usually starving and looking to grub. Enter Wallflower, a snuggly little spot that makes a killer drink, but also has a worthwhile food menu. Cozy up with their Betty Draper cocktail and a foie gras sandwich on a cold winter night and you're in good shape.

Wallflower was created by a former bartender at Daniel, so the fact that this high-end watering hole has things on lock down doesn't surprise us. The menu is a nice compilation of crudo, cheese, pâté, and terrines for a light graze, along with things like short ribs and duck sausage for those looking to go all in. Overall, we were impressed with the level of technique on display here, but everything on the menu is accordingly expensive. At least take solace in the fact that following the below Food Rundown will guarantee that you spend your money well. Save it for a First/Early in the Game Date. One that'll be worth it.

Food Rundown

Black Bass Crudo

A rather simple raw fish appetizer with hints of apple and seaweed. The black bass is fresh and delicious, and it pairs incredibly well with one of their "Adam & Eve" cocktails of calvados, sherry, and spiced apple cider.

Foie Gras Sandwich

We loved this foie gras sandwich, an ideal snack to accompany fancy drinks. Unfortunately, foie gras ain't cheap. At least we're allowed to eat it here. Suck it California.

Sea Scallops

Seared scallops with smoked caviar, celery, and pomegranate. The dish was cooked perfectly, with lots of flavor and a great consistency.

Duck Sausage

Don't sleep on the sausage. You get a relatively small link for $25, along with some beans and some kale. This is a big boy dish, both in flavor and in price tag.

Beef Short Ribs

Short ribs are generally hit or miss, and these are a smash. Served with bacon, onions, mushroom, and potatoes, we've been thinking about these tender short ribs ever since coming into contact with them. Best thing on the menu.

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