Chef Flay samples cocktails and refined bar food, then returns to his kitchen to prepare some of his own: crispy squash blossoms with pulled pork & black pepper vinegar, potato chips with bleu cheese sauce, oven-baked buckwheat flatbread with white beans hummus, caramelized onions, black olives and Spanish white anchovies. To drink are champagne cocktails and Hemingway daiquiris made with agricole rum, maraschino liqueur, fresh lime juice and grapefruit juice.

• Bobby Flay