 
The open-bar business soiree, if not exactly in 12-step mode, has scaled back. But the thirst that defies economic downturns ”“ the seemingly tireless allure of the bent elbow ”“ is keeping Stamford bars hopping. Â
“Being in downtown Stamford, we definitely cater to the business crowd, and happy hour business for both Hula Hanks and Black Bear Saloon have picked up significantly with the economy down,” said Karissa Bianco, event coordinator for both bar/restaurant operations on Main Street.
Bianco said wintertime happy hour specials featured $2 drinks, including draft beer, wine and mixed “call” drinks (not top-shelf liquor). The offer, good for parties of 10 or more, helped bring in the after-work crowd.
Although business at the establishments has remained steady, “people are definitely downsizing as far as private parties go,” Bianco said.
“Especially during the Christmas season, a lot of companies took holiday parties out of their budgets this year,” Bianco said. “They just came down in big groups for happy hour instead.”
And she expects business to pick up even more as spring swoops in.
At Morton’s of Chicago-The Steakhouse? on North State Street, boardroom dining remains as popular and as carnivorous as ever.
“One of the things people like the most is it”™s the same Morton”™s experience, but in a private setting,” said sales and marketing manager Bill McNulty. “Mostly it”™s for business dinners, and most times groups range between eight and 20 people. There”™s a little bit of a wow factor for the guests if they”™re not expecting it.”
This year, the group sizes have been “a little bit smaller” than they were a year and a half ago, McNulty said.
Located on the ground floor of the UBS building, Morton”™s happy hour is also popular with the business crowd.
“Monday through Thursday starting at 4:30 our bar is very busy,” McNulty said.
A “power hour” from 5 to 6:30 p.m. features $4 beer, $5 wine and $7 mixed drinks. Complimentary Filet Mignon sandwiches are offered at the bar every day.
As general manager of Kona Grill on Tresser Boulevard, which features an attention-grabbing 2,000-gallon fish tank behind the sushi bar, Brian Bevins has charted the economy with a publican”™s barometer and says the weather is fine.
On weekdays from 3 to 7 p.m., Kona Grill offers half-price appetizers and select drinks.
Every weekday night a reverse happy hour runs from 10 p.m. to closing or from 11 p.m. to 1 a.m. on weekends.
“Our goal was to provide a value-based menu with quality and service to make sure we had a large part of the market share, and we succeeded in that,” Bevins said.
A private Kona dining room seats 35.
“A lot of companies will come in after-hours for happy hour parties,” Bevins said. “Four to five out of the seven nights we have something going on in that room.”
A large heated outdoor patio is utilized all year round.
“During the winter we saw that the business mix was the same; it was just comparable with slower sales because of weather more that it was because of the economy,” Bevins said.
With today”™s market being value-based, Kona incorporated “perfect pairings,” availing customers of two of four items for lunch (soup, sushi, salad and/or sandwiches) for $8.75.
 “We consider ourselves an American grill with award-winning sushi,” Bevins said. “It”™s a very amiable atmosphere where people just want to keep coming again and again.”
The Stamford Mall”™s summer Wednesday night live music “benefits all of us,” Bevins said. The restaurant turns off its normal music and the sounds of jazz filter into the bar on summer nights.
