Miss Bao treats cocktails as part of the restaurant's identity, not a short supporting list. Drinks such as Mount Fuji, Rum + Smoke, and the Dirty Chaitini carry the same Asian-inflected, seasonally minded point of view as the food menu.

The visit has a real bar path: house margaritas, flavored margaritas, cocktails, dry-bar choices, local taps, bottles, and wine. Drinks can lead the first round instead of simply filling space beside dinner.

Cocktail Hour gives the bar program a practical role in the visit. The late-afternoon and last-hour windows make room for a lighter stop built around drinks, sliders, fish cakes, and a taco before or after a full seafood dinner.

The official cocktail-hour menu gives Black Dog a defined drinks-and-snacks use case with oysters, poutine, mushroom toast, garlic shrimp, wine, beer, and cocktails.

Bar Mayla gives the address a real drinks lane, with Chili Passion Margarita, Mayla Mule, Lemongrass Gimlet, Kingston Sour and other named cocktails carrying the first-floor identity. The cocktail list is not a side note; it is part of how the room is meant to be used.

The bar has a defined point of view, from named cocktails and spritz pitchers to zero-proof drinks. Cocktail Hour makes drinks part of how the room works, not just a pre-dinner add-on.

The agave side matters here: flights, margaritas, mezcal and tequila builds, and late-night half-price margaritas make drinks part of the reason to choose Baja.

The drinks program has enough shape to guide timing. Happy Hour names signature cocktails, wine by the glass, and the house Bankroll pour, so the bar is not just a waiting area before pasta and seafood.