Holding the title of the fanciest dining spot on already upscale Rittenhouse Square, Barclay Prime can appear nearly impenetrable to the casual drinker. This Stephen Starr steakhouse is the home of grand dinners for celebrations like college graduation, or for power lunches for people in custom tailored suits and heirloom pearls. But with this month’s introduction of happy hour — the restaurant’s first-ever — Barclay is now much more accessible. Judging from our sample visit, the food and drink deals are good enough that once you walk through the heavy glass doors, you’ll surely be back again.

Happy hour takes place weekdays 5–6:30 PM in the lounge, which features a small bar and a large, black-and-white tiled room filled with comfortable, high-backed, slick gray cushioned seats. Two thirds of the regular cocktail menu is on offer at $6 per drink — a discount that in most cases in more than half off (usual prices run $12–$15) — and these sips are crafted with care, and definitely full strength.

If you’re a whiskey fan, don’t miss the Scofflaw, a quick-shaken blend of Rittenhouse Rye, dry vermouth, lemon and housemade grenadine that has just enough rye bite to please brown liquor fans. For a more floral sip, go for the Paper Mill, which mixes Bacardi Superior with riesling, velvet falernum and St. Elizabeth Allspice Dram. Wine also makes an appearance in the 237 Tonic, where lemongrass-infused Tanquery is given extra sparkle by Moscato d’Asti, Lillet Rosé and Fever Tree tonic.

While you’re lounging in the sunlit room, don’t pass up the chance to enjoy some of the kitchen’s offerings as well, half a dozen bar snacks that range from $6–$8. Risotto arancini are exemplary renderings of the fried rice balls, not dried out like so many others we’ve tried, but rich and creamy beneath a crispy exterior.

Salmon poppers are nothing like their jalapeno cousins — instead of being fried, these bite-sized rounds are pristine smoked salmon surrounding cream cheese and topped with black caviar and crème fraiche. Happy hour, indeed. Even the wings are elevated — served “frenched” as lollipops to avoid a full-on mess. Manager John Polizzi has brought Las Vegas-style hospitality to Philadelphia — everyone is treated like a winner — so from the moment you enter to the moment you leave, this is a start to a great evening.

Photos by Danya Henninger