These days in New York, you could have a multi-course meal made purely of martinis. For the bread course: the brioche martini at Arthur, or the garlic bread martini at San Sabino. For an appetizer, you have an array of options: the tomato martini at Torrisi, the caprese martini at Jac’s on Bond, the feta brine martini at Mr. Melo, the sour cream and onion martini at The Corner Store, or the seaweed martini at Smithereens. For an entrée, the MSG martini at Bonnie’s, perhaps?