FLATIRON — Num Pang has launched a cocktail menu for the first time at its Flatiron outpost, featuring a line of seasonal drinks that includes a spicy and savory “Num-chilada,” made with tomato juice and chili.
This is the first time the sandwich joint has offered alcoholic drinks at any of its locations, because the other spots are too small to be eligible for a beer and wine license, said Ben Daitz, who owns the chain with partner Ratha Chaupoly.
“We want the place to be somewhere people can meet for drinks after work,” Daitz said. “We’re looking forward to hosting a lot of happy hours for a lot of the younger tech firms that are in the neighborhood.”
The new cocktails were specifically designed to help beat the late-summer heat, and because the shop doesn't have a full liquor license, the drinks are made with beer and wine instead of spirits, said Chaupoly, who hails from Cambodia.
“We wanted them to be refreshing but spicy,” he said. “Growing up, my family ate spicy food to just sweat it out.”
The spicy Num-chilada, for instance, is made with the beer Narragansett Lager, tomato juice, sweet soy, herbs, spices and chili.
Also on the menu is the Lemonang, made with the beer Captain Lawrence Liquid Gold, crushed lemons and pickled lemon, and Cambodian sangria, made with lychee, watermelon, pickled Asian pear, oranges and Thai basil.
The cocktail prices range from $8 to $13.
Num Pang's Flatiron location, at 1129 Broadway, has also begun offering bar snacks — which launched along with the drinks this month — including baby back ribs with a tamarind glaze, spicy chicken wings and roasted okra.
The cost of bar snacks ranges from $5 to $12.
“They’re small food plates that will make you want to drink more, basically,” Daitz said.