The all-new Happy Hour & Pie-Day Fridays are great ways to experience Chef Falsone’s delicious cuisine and Mixologist Dominick Tardugno’s carefully crafted cocktails at amazing savings.

  • Happy Hour – 50 percent off entire dinner menu and select cocktails from 5 p.m. to 6:30 p.m. every Tuesday through Thursday.  Think Big Bites Lobster Rolls with House Slaw (Reg. $12 / Happy Hour Pricing $6); Cape Canaveral Littleneck Clams Arrabiata with “Sop It Up” Crouton and Corn (Reg. $14 / Happy Hour Pricing $7) and Cowart Ranch Wagyu Burger on a brioche bun with house made fries (Reg. $20 / Happy Hour Pricing $10).
  • Friday Pie Day – Kick off the weekend with Pharmacy’s Pie Day.  Bring your appetite and $20 and enjoy any of Chef Falsone’s specialty pizzas and a glass of house wine or a beer. Available every Friday from 5 p.m. to close. Limited to one pizza offer per person.

In case you didn’t know about one of Orlando’s hottest spots…

Pharmacy Orlando is a modern-day speakeasy that celebrates the roaring ‘20s.  Guests gain access through a discrete, unmarked, elevator door and are immediately welcomed into a moody ambience that gives way to the spaces main focal point, an illuminated bar.

Bar maven, Dominick Tardugno has created a robust selection of handcrafted cocktails that are comprised of scratch made ingredients like tonics, sodas, syrups, bitters and even house-infused vermouths. The beverage menu is a riddling of tongue-in-cheek names like Yes You Can’t and Final Say, a complement to the serious composition of each drink.  An extensive rotating menu reflects both trend and season with a few stalwart mainstays like the iconic Pharmacy Manhattan and Absinthe Experience.  

Loren Falsone, literally and figuratively raises the bar of Pharmacy’s kitchen. Recognized as one of Food & Wine’s “Best New Chefs,” Falsone’s menu offers New American Cuisine that is made up of equal parts comfort and progression, with a hyper-focus on local farmers and made-from-scratch offerings. Menu highlights include a Classic Cheese Fondue appetizer with a 100-year-old sourdough crostini derived from a Falsone family recipe; Half-Pound Cape Canaveral Garlic & Butter Rock Shrimp; and Florida-sourced Cowart Ranch Wagyu Burger on a brioche bun, a house-made dill pickle, red onions, Greenh2Ouse greens and gremolata hand-cut French fries.