Winter Igloos

Hours of Operations:
Monday - Saturday: 4:30 PM to 10:30 PM
Sunday: 4:30 PM to 9:30 PM

Igloo General Information: 
- Reservations are now available through Tock 
- Igloos are limited to 90 minutes per reservation  
- Each igloo seats up to 6 guests  
- Rental fees range from $150-$300* 
- Rental fee must be paid at time of booking to secure your igloo reservation 
- *Rental fee does not go towards the Food & Beverage minimum 
- Food & Beverage minimums range from $300-400 per igloo 
- Each igloo is heated, we recommend warm clothing for colder evenings 
- Igloos are equipped with blue-tooth speakers  
- Outside food, drinks, smoking, and vaping is not permitted in the igloos 
- Please respect the 90-minute seating time

Cancellation Policy: 
Cancellations made within 48 hours of reservation start time forfeit the pre-paid rental fee.
Guests who do not show up for the reservation results in a forfeit of rental fee.

We are thrilled that you will be joining us at The Next Whisky Bar. If you would like to make any special arrangements or have questions about your reservation, please do not hesitate to reach out.
Your rental fee will be collected at time of booking and will count as your deposit. Igloo rental fees and minimums vary by day and time of reservation. Seating times are 90 minutes long. 

Igloo Pricing  

Sunday - Wednesday Pricing: 
Rental Fee 
$150 
Food & Beverage Minimum
per igloo 
$300 
 
Thursday - Saturday Seating: 
Rental Fee 
Early Seating (4:30 PM - 5:00 PM)  
$250
Second & Third Seating (6:30 PM - 9:30 PM) 
$300
Food & Beverage Minimum 
per igloo
Early Seating (4:30 PM - 5:00 PM)  
$300
Second & Third Seating (6:30 PM - 9:30 PM) 
$400

TO SHARE

Gruyere Fondue
boiled potatoes, crusty bread, brussels sprouts, 
red pepper, grilled chicken
27

Raclette
smashed potatoes, roasted onions, cured meat, pickles
29

Taleggio Agnolotti
wilted spinach, foraged mushrooms, 
black pepper beurre blanc
31

Poutine
hand cut french fries, cheese curd, braised beef, gravy
23

French Onion Sliders
caramelized onions, wagyu beef patty, red wine aioli
27

Charcuterie Board
selection of cured meats, garnitures (n)
add cheese +6
32

Artisianal Cheese Plate
membrillo, nuts, baguette, dried fruit (n, v)
38