Bar manager Ryan Magarian's inventive cocktail menu pairs with pizza during Oven & Shaker's daily lunch service, which sees drinks emerging from the bar beginning at 11:30a.m. For a lighter morning option, the Coreleone combines grappa, gin, and grapes for a refreshing sip; those going even lighter an opt for a spiked Italian soda, featuring a half-pour of liqueur or vermouth with club soda.

LucLac's bowls of pho sate crowds at lunchtime (starting at 11a.m.), but bartender Adam Ho's lineup of Asian-inspired drinks also come as part of the deal. For a smoky morning pick-me-up, the "Rooster Fight" mixes highland scotch, islay scotch, and a "pineapple chili"; for a filling sip, the "LucLac Lush" features jack fruit, coconut cream, mung bean, and lychee jellies along with its Drambuie.

This Central Eastside stalwart gets boozy starting at 11a.m. with seasonal cocktails like the "Beta" (vodka, carrot juice, Cointreau, and prosecco) and the "Jack the Sipper" (a combination of pumpkin beer, vanilla vodka, and cinnamon). And they're not quite cocktails, but the Row's popular beer and whiskey pairings, featuring a pour and a mini-beer, also do the trick.

Smallwares’ bar serves an abbreviated version of its Barwares cocktail list during the day (starting at 11a.m. Monday through Friday), with a pick-your-poison approach. The "Whiskey" simply features rye and garam masala syrup, but the brunch-ish "Gin" offers gin, kaffir lime, and marionberry shrub — topped off with Champagne.

Wildwood's lunch service kicks off at 11:30a.m. Monday through Saturday for drinkers looking for a classic cocktail pre-noon. In addition to Old Fashioned, Pegu Clubs, and French 45s, the spot features a rotating seasonal cocktail menu; those going with a morning-drink theme can order the "Abe's World," featuring bourbon, house coffee liqueur, Grand Mariner, Fernet, and a coffee ice cube.

The Montavilla neighborhood favorite opens daily for lunch at 11a.m., with a 12-item cocktail menu that offers both sweet and spicy flavors. Fans of the former can go with the Lavender Gin Lemon Drop (with creme de violette and a sugared rim, for good measure); spice junkies might enjoy the "Banana Habanero Pain Killer" (with habanero rum, banana puree, coconut, pineapple, and orange juice), or the Thai-inspired Tom Kah (featuring chili-infused vodka, lemongrass-cilantro syrup, and coconut cream).

Bar manager Douglas Derrick serves the complete cocktail menu during Nostrana's popular lunch service, offering Negronis, whiskey sours, or a bellini (with peach and Prosecco) for those looking for a lighter touch.

Expense accounters flock to Little Bird for their power lunches (starting at 11:30a.m.), and just in case the conversation needs to stay professional/civilized, the bistro offers “just a sip” with half-sized vodka or gin martinis at lunch. Or just go balls out and dive into the Manhattan Nouveau (bourbon, Bordeaux, and Benedictine).

Weekday lunchers often order up Clyde's signature cocktails (Negronis, the bourbon-y B.M.O.C.) starting at 11:30a.m. For a more sparkling options, visit bar manager Jeffrey Morgenthaler's experiments with carbonation — like a "Bottled Broken Bike," featuring Cynar, white wine, water, and lemon oil.

Barman Tommy Klus consulted on the cocktail menu at this newish Vietnamese restaurant, which means his Kask-favorite "Bootstrap Buck" is available at lunch, starting at 11a.m.

Go the classic/Frenchy route with Eat: An Oyster Bar's menu of classic cocktails, available at 11:30a.m. daily: Vieux Carres, Sazeracs, Hurricanes. Or order up a "C.B.S.," named not for the network but for the house-made cherry bourbon and sour mix.