We flashed our IDs at the bouncer, passed a sign that promised The best is yet to come, and walked into the elevator.
The Clover Club is divided into two stories disparate enough to be two entirely different venues. The dining room is a swanky, low-lit lounge with black-and-white photos on the walls and a stage at the front. Above that is the rooftop patio—loud, lively, and crowded. Five women squeezed into the elevator with us, and we ascended to the rooftop.
“You better not be texting him,” one of the women snapped to her friend.
“I’m not,” the friend said, tapping her phone furiously. “He texted me.”
The Clover Club, opened in June, is part-owned by renowned Dallas bartender Eddie “Lucky” Campbell, so I was surprised to find a relatively short drink menu. Still, the offerings looked tasty, so I ordered a Ricky Ricardo (ingredients include gin, lime, and St-Germain). Then my friends and I sized up the crowd.
Most of the rooftop inhabitants were in their 30s: couples, groups, and at least one bachelorette party. One friend pointed out that the “influencer-core contingent” was well-represented, too. We watched a hat-clad couple snap photos of each other for several minutes.
Soon I sought solace from the crowd. Downstairs, a waiter explained that the club’s live acts are often big-band and jazz musicians, creating a vintage vibe that recalls the 1950s. That night’s singer wore a burgundy dress and sounded “amazing,” as one blond diner put it.
I felt cool just being there. And then I found the drink menu. Turns out the upstairs offered just a sampling of the restaurant’s full lineup. There were pages of classic libations, separate sections for whiskey and clear-liquor cocktails, and even a list of dessert drinks.
Turns out, the best really was yet to come.