6 Columbia restaurants suggest cocktail, food pairings for holiday nights on the town

The holidays are a time for gatherings with family, friends, colleagues and others.

And what better way to enjoy than taking a night out on the town for cocktails, paired with appetizers or desserts?

To get your night off to a good start – or sweet finish – we talked with Columbia-area restaurants about pairings of their favorite seasonal cocktails and either appetizers or desserts.

Tombo Grille

The vibe: Artsy and intimate, with the feeling of a neighborhood gathering spot. Works by local artists line the walls. Bar with common table and high tables to the left, dining room with tables up front, booths in the back. Some outdoor seating available.

The cocktail: Spiced Cherry Rye Manhattan, featuring Bulleit Rye Whiskey, sweet vermouth, spiced cherry bitters, garnished with bourbon-soaked cherries

Pair it with: Goat cheese and fig bruschetta, an appetizer that combines figs simmered in fresh orange juice with black pepper and thyme. Served atop slices of toasted baguette with goat cheese and pecans.

Why it works: Len Henderson, manager of Tombo: “The sweet-ish drink and the savory food complement each other. The spice of the figs balances the cherry.”

Worth noting: Tombo Grille will be open Christmas Eve for a special dinner, 5-9 p.m., and there is a New Year’s Eve dinner with champagne.

Solstice Kitchen

The vibe: A sophisticated and fun space, with cozy window seats at the bar, tables and banquettes in the dining room. High ceilings and cool lighting indoors, and a covered patio for dining al fresco.

The cocktails: Candied Apple-Ginger Fizz, featuring Canton ginger liqueur, Green Apple liqueur, Tippleman’s burnt sugar syrup, soda and lime. Or Uncle Ricky’s Spiked Cider, with Captain Morgan Rum, hot apple cider and cinnamon stick; glass is rimmed with burnt sugar and caramel.

Pair it with: Susan Mishoe, one of Solstice’s managers: “Normally we tell folks to start out with a cocktail to have fun and then pair the food with wine. But the artisan cheese plate might go well with the Fizz and the apple bacon Gruyere flatbread could pair with the cider.”

Why it works: The cheese plate features locally sourced jams from Carolyn Wagner, Bee Trail Farm Honey in Lexington, Split Creek Farm goat cheese in Anderson; and Maytag Blue from Maytag Dairy Farm, Newton, Iowa; Dancing Fern cheese from Sequatchie Cove Creamery in Tennessee; and Manchego from El Trigal, Spain. The Fizz is a light cocktail that plays off the richness of the cheeses. The flatbread, with its Granny Smith apples and sweet onion marmalade and marsala, is sweet – but not too sweet – and pairs nicely with the warmth of the cinnamon in the spiked cider, which is named for chef/owner Ricky Mollohan.

Worth noting: Solstice will be closed Thursday, Dec. 24 through Sunday, Dec. 27, reopening for lunch Monday, Dec. 28. The restaurant has a private dining room available for gatherings of friends, parties and receptions. Solstice, a sister restaurant of Cellar on Greene and Mr. Friendly’s in Five Points, also boasts an extensive wine list.

Goats

The vibe: Goats is not your typical Five Points bar. Its draw is intimate lighting, eccentric art and quality dishes that pair nicely with superb selection of cocktails, wines and coffees.

The cocktail: “The Bad Santa,” featuring Fireball whiskey and steamed eggnog, topped off with whipped cream, cinnamon and orange zest.

Pair it with: Alyonka Cake, a Russian wafer cake made with honey cream and condensed milk with layers of wafers throughout.

Why it works: While most desserts can be overpowered by the taste of eggnog, the Alyonka Cake has a sweetness all its own, making every bite a harmonious complement to the savory sips of your Bad Santa. “It’s a very light-tasting cake, so it’ll pair perfectly with the richness of the Bad Santa,” said owner Olando Patterson.

Worth noting: Goats, formerly Goatfeathers, recently was taken over by Patterson after the namesake restaurant closed its doors last year. Still in the same location, Goats has the same feel and food and draws the same eclectic crowd.

Cola’s Restaurant

The vibe: This chic tavern in the Vista is at Assembly and Gervais streets. Think upscale American cuisine with a large selection of wine and cocktails to enjoy while soaking in the bistro-style dining experience.

The cocktail: Cola 76, featuring vodka, a housemade strawberry syrup, fresh-squeezed lemon juice and topped with champagne. Served with a lemon twist as a garnish.

Pair it with: Cola’s signature dessert, the almond basket, which consists of crushed almonds with honey, vanilla ice cream, a berry reduction and fresh berries.

Why it works: The dessert’s appeal is the familiarity of fresh berries and vanilla ice cream, coupled with a unique “basket” made of crushed almonds. The drink’s strawberry syrup and champagne play off of the dessert’s fresh berries and ice cream beautifully, while the almond basket is the perfect natural sweet crunch to bring it all together.

Worth noting: Restored from a 1930s RC Cola bottling plant, the restaurant/bar specializes in seafood, steaks and culinary influences from a range of cultures. There are two garage doors that open up to views of the State House and downtown Columbia.

Nonnah’s in the Vista

The vibe: Located in the Vista, this expansive location is a sensory overload from the moment you step inside … in a good way. From the large display case of housemade desserts to the beautiful array of locally created art on the walls, this is one of Columbia’s best confectionery posts to sink your sweet tooth in.

The cocktail: A hot butter almond, featuring amaretto, bourbon, milk, cinnamon and sugar. It is topped with Nonnah’s homemade Tahitian vanilla mascarpone cheese whipped cream in a sugar and cinnamon lined glass.

Pair it with: Pumpkin cheesecake.

Why it works: Greg Windsor, manager and head bartender: “Our pumpkin cheesecake has a graham cracker crust bottom with a vanilla cream on top, exactly what you want from a pumpkin pie. This drink is perfect with it. It reminds you of Christmas. It’s warm, it’s almondy, it’s got a little spice from the bourbon that fits super well with the spice from the cheesecake.”

Worth noting: In the heart of the Vista, the locally owned cafe and bakery has been voted Best Desserts for 17 years in a row.

Bistro on the Boulevard

The vibe: This rustic restaurant and bar has a neighborhood feel. It’s the kind of place you would go for a casual dinner out or for a rowdy good time with friends.

The cocktail: A white chocolate peppermint-ini, featuring vanilla vodka, peppermint Schnapps and heavy cream. The glass is lined with chocolate, with crushed peppermint on the rim.

Pair it with: The Bistro White Chocolate Cake with raspberry sauce

Why it works: Melissa Lett, bartender: “It’s a white chocolate peppermint-ini with a white chocolate cake, so it’s a dessert drink paired with our signature dessert made just for the Bistro. We also have a dark chocolate Bistro cake that would go well with it.”

Worth noting: The former Catch 22 location boasts quite a few specials, including all-night happy hours Monday night, and a bucket of oysters, raw or steamed, for $15 Thursday night.

This story was originally published December 15, 2015 at 5:25 PM.