OPEN BAR

HK Magazine - - NIGHTLIFE -

Re­mem­ber when Tom Cruise melted our hearts as a jaded yet ro­man­tic sports agent in 1996 film “Jerry Maguire”? Named after the char­ac­ter, this newly Cause­way Bay bar aims to bring warmth, love and hon­esty back to a dis­con­nected, tech-ob­sessed city by in­tro­duc­ing in­no­va­tive dessert cock­tails, and by en­cour­ag­ing peo­ple to ac­tu­ally talk to each other: So much so that no-phone nights with big dis­counts are cur­rently on the cards.

Sweet and invit­ing with clean lines and light wood ta­bles that you might ex­pect in a dessert joint, matched with high bar seats and dimmed light­ing, makes Jerry Maguire an even cross be­tween a bar and café. It doesn’t feel out of char­ac­ter to sip on a cock­tail here, but it doesn’t feel like a place for you to get sloshed, ei­ther. A court­yard out­side is lined with long ta­bles, which makes this joint smoker-friendly.

Co-owner and keen molec­u­lar mixol­o­gist Paul Kwok (pre­vi­ously the bar man­ager at Gra­dini) has con­ceived of a se­lec­tion of dessert cock­tails, sweet con­coc­tions built to be both eaten and drunk. The bar sig­na­ture is the whim­si­cal Alice

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