CRACKERS: FOOD & DRINKS THAT KNOW HOW TO PARTY

Crackers nights have a habit of escalating — in the best way. You come in for something casual, you spot the bar glowing, someone says “just one drink,” and suddenly it’s dinner, dessert, and one more round because the playlist is doing things.

Right now, the kitchen team led by Felix Klawitter is serving a lineup that feels fresh, bold, and very Crackers. It starts light and bright with the Turnip Salad — herbs, lemon and shallot — the kind of dish that resets your palate and somehow disappears faster than it should. Then there’s the Burrata with shallot, chili and lotus: creamy, spicy, a little addictive, and basically designed to be shared (or not). If you’re leaning seafood, the Crayfish with bell pepper, tangerine and coriander brings that perfect mix of sweet, citrusy punch and a bit of heat — one of those plates you keep talking about mid-bite.

And because Crackers is Crackers, there’s always something made for the table: the new Spring Rolls with mushroom, herb salad and cherry-sweet-chili are made for sharing. The new mains include Skrei with edamame, kidney beans and saffron — rich, silky, main-character energy — and the Arctic Char with Tuscan kale, cream cheese and egg yolk, which is pure comfort with a glow-up and the Crispy chicken with mozzarella, Peters tomatoes from last summer and wild garlic.

Dessert? You can play it fresh with the delicious Citrus — orange, grapefruit and pomelo — or go straight for the inevitable: CRACKERS cheesecake with lemon, lime and meringue. It’s the kind of ending that makes you promise you’ll “just have a bite” and then immediately stop lying to yourself.

Out front, Oliver and Chris are making sure everything stays smooth even when the place is buzzing. And at the bar, Pablo and the team are the reason your night goes from “quick drink” to “stay a little longer” …