Behind the Bar: What's on Tap at The Ordinary

Charleston cannot survive on oysters and lobster rolls alone, even if they are shucked and made by James Beard award winner Mike Lata and served in the sexiest seafood palace anyone has ever seen. The Holy City likes to drink, and the team behind The Ordinary is prepared to quench that thirst. Here's a look at the bar offerings:

While the cocktail menu at FIG is hefty, with a whole glorious page devoted to negronis, General Manager Brooks Reitz took this list in the opposite direction, compiling only four signature sips. "We wanted to do simple, classic drinks," Reitz said. The ones that made the final cut? A daiquiri, Pimm's Cobbler, Royal Bermuda Yacht Club and a gin-based White Lady. There's also a selection of apertifs, including a Pink Gin & Tonic, made with Reitz's own Jack Rudy Tonic.

The wine list was compiled by partner Adam Nemirow, which he told City Paper it was "shellfish driven," so, yes, there are a bunch of whites to choose from. His selections span the globe, with perhaps a slight emphasis on glasses and bottles from France. There's also a portion of the beverage menu dedicated to "sherry, cider & Madeira" and draft beers from local favorites Coast, Westbrook and Holy City Brewing and a few from off, like an oyster stout from Ireland. Service is scheduled to start in less than an hour.

· Behold The Ordinary, Coming to King Street This Week [-ECHS-]
· Lata and Nemirow Ply the Local Waters for The Ordinary Oyster Hall [CP]
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