The Lounge

NeoMeze is a sleek modern restaurant with a big city feel. Entering through the bright orange hallway off of Colorado Boulevard, you feel transported to a restaurant in SoHo. The high-ceilinged lounge has retractable panels and connects to a patio area on Mercantile Place, the pedestrian-only alley way running between Fair Oaks and Raymond.

Sitting on black leather seats in the lounge my companion and I were treated to one of NeoMeze's

Fig in the City Martini

specialty martinis, Fig in the City, a fruity concoction of Kleiner Fig Vodka, Cointreau, lychee and pineapple juices, and fresh figs. I really liked this but my companion quickly labeled it a "girly drink." The pineapple juice was prominent, the fig apparent in the finish. I could envision myself coming to the lounge after a night at the Playhouse to enjoy one of these refreshing drinks.

We were escorted to the dining area by restaurant manager Eryck Chairez.  Sage green suede

Grilled Octopus Salad

booths and brown leather tables with orange accents frame the dining room. The original brick walls of the building are exposed, giving the restaurant an eclectic touch.

The menu is divided into cold and hot dishes meant to be shared. Most of the items have a Mediterranean flair with ingredients like feta cheese, fava beans, cous cous and eggplant.

A glass of Baumard Savennières accompanied ColdMeze selections

Neo Bean Salad

of Neo Bean Salad and Grilled Octopus Salad. The Savennières was dry to the point of a pucker, but when paired with the vinaigrette dressed salads it provided a foil to the tangy dressing which cancelled out the acidity of the wine, leaving a smooth fruity taste.

The Neo Bean Salad, a mixture of fava beans, edamame, haricot vert, and cranberry beans was accented with thin strips of mango, radish and red bell pepper. All of this was dressed with tart sherry ginger vinaigrette. Tangy, crunchy and refreshing this salad is a good starter to more complex dishes from the menu.

Israeli cous cous tabouleh, topped with grilled baby octopus was an interesting combination. Accented with parsley oil and dressed with tomato-squash vinaigrette, I found this salad to be a complex mélange of tastes, starting with the smoky grilled taste of the octopus and ending with the tang of the dressing. Continued