Bowls of honey-roasted peanuts and popcorn kernels tumbling out of brown paper bags were once standard-issue bar snacks — welcome but generic placeholders until dinner reservations two hours later. Now they run the gamut from okonomiyaki (savory Japanese pancakes) to pimento buns, often standing in for a casual, graze-fueled supper.
Hotel boîtes are especially astute at showcasing cocktails’ gustatory sidekicks. Sometimes they are luckily gratis, like the petite, spinach-stuffed fritters known as barbajuan that high rollers fill up on at Bar Américain in the Monte Carlo’s Hotel de Paris.
But the place I love noshing at most in between rounds of daiquiris happily involves taking out my wallet.