Was able to finally enjoy the roof deck at Daedalus with two friends. One had a gin gimlet that she adored and another a very sour margarita that seemed ok. I had a blueberry beer that both tasted and smelled delicious. Jerk chicken sandwich was proclaimed tasty, while portabello salad was superb and buffalo chicken tenders good, if a little sweet - blue cheese sauce was great. I wish their food was either just a little better or a little bit cheaper because I adore that deck.
Had a couple of drinks at West Side Lounge: the bartending is actually pretty great. I'd put it on par with Green Street, BSide and Highland Kitchen in the area, given their focus on muddling fresh fruits and herbs. Favorites for me was the Whiskey Smash; friend couldn't decide between the Raspberry Mojito or the French Pear Martini. We also split the fried goat cheese salad that came with easily the most tastless golden beets I've ever encountered. Seriously could not imagine what they were, just fibrous chunks of yellow, but the rocket and goat cheese were lovely.
Big feast at Anh Hong: roasted quail - I think these are my favorite in the city right now, and yes, that does include the super crispy ones at Best Little Restaurant. Goi viet - poached duck with cabbage salad was refreshing, though the poached duck was a little overcooked and boring for me. Roasted pork & shrimp bun was incredible. I can't choose between Pho 2000 and Anh Hong, but they're my two current go-to's in Boston for Vietnamese.
Friend had never been to Christopher's and wanted to try: Split the yuppy nachos - cheddar, jack & goat cheese with sundried tomatoes and guacamole. I'm not sure if all of that actually worked together, especially the sun dried tomatoes and guacamole, but the melted cheeses were delicious. Then I got an incredibly boring salad: chicken, black beans, corn in an avocado lime dressing. Sounded good, but it was just a little bland. I will keep bringing my friends that would rather go to Uno's, but I'd still rather go to West Side Lounge for this type of food.