After sipping an aged Manhattan at Tony Conigliaro’s London hotspot 69 Colebrooke Row, Jeffrey Morgenthaler, the barman behind Portland, Oregon’s Clyde Common, decided to give a few of his own cocktail creations, like the Negroni, a whirl in barrels.
“There’s something so charming about something small,” says Jess Schmidt, general manager at Dominick’s, an Italian-American restaurant and martini bar in Los Angeles. Open since the late 1940s, Dominick’s serves small plates as part of its menu, but the charming small options Schmidt is referencing are part of The Littles, a collection of $4 mini martinis served in small glasses during happy hour.
At the Chicago outpost of Fig & Olive, guests eat their goat cheese/caramelized onion/chive crostini and lemon/pine nut/zucchini carpaccio alongside drinks such as the Sweet Red Pepper, wherein the star ingredient unites with tequila, Aperol, freshly muddled strawberries, lime juice, passion fruit syrup, and bitters.
Yard House, the award-winning restaurant known for its creative cuisine and vast selection of draft beer, is also a destination for handcrafted cocktails. On July 13, Yard House will introduce a collection of new adult concoctions using premium spirits and its own house-made citrus agave blend coupled with seasonal fruits and vegetables.
Following the largest nomination pool in the history of the show and a rigorous judging process by some of the most respected minds in the cocktail industry, Tales of the Cocktail is announcing the Top Four Finalists for each category of the 9th Annual Spirited Awards.
Rare is the night I turn down a proper Old Fashioned, sultry Sazerac, or fetchingly hued Negroni. There are few better ways to end an evening than with one of these silky, stirred, often a tad boozy, cocktails.
Today, a new staple opens inside Bally’s Las Vegas Hotel and Casino with the debut of Tequila Taqueria. Owned by the iconic Planet Hollywood International, the property brings fun-filled food and cocktail restaurant to the Las Vegas Strip.
Chef and owner Akasha Richmond announces the debut of her second concept opening this June 2015 called Sāmbār. Inspired by her travels throughout India, as well as her affinity for the rich culture and traditions of the country, Sāmbār will showcase the diversity of Indian cuisine with an invigorating array of clean, bright flavors and choices — all inflected with familiar ingredients as interpreted through a California lens.
Tío Juan’s Margaritas Mexican Restaurant will soon open its doors to New Jersey residents through a franchise deal set to bring a total of five new restaurants to the state.The new restaurants will be owned and operated by local group Garden State Dining, an experienced group of franchise operators who also own Burger King and 7-Eleven franchises.
An apple cake with maple yogurt, fenugreek ice cream, and lemon balm recently appeared on the menu of Sixteen, inside the tony Trump Hotel Chicago. Alongside it, some curious guests sipped the Yama cocktail, made with Laird’s AppleJack, Cocchi Americano, ginger, and ice wine Earl Grey tea.
At Raval Tapas Bar & Cocktail Lounge in downtown Jersey City, the spirit of Barcelona comes to vibrant life in the latest concept from Restaurant Development Group (RDG), the successful team behind Lucky 7 Tavern and Satis Bistro.
Barrel & Bushel, a contemporary American-style restaurant, is now open just in time for spring pours and outdoor dining at Tysons Corner Center. Nestled between Tysons Corner Center’s elevated outdoor plaza and the recently opened Hyatt Regency Tysons Corner Center, the barrel-forward restaurant features regionally inspired food made with the freshest ingredients, the best local and craft beers available with more than 20 beer taps, and a wide variety of hand selected bourbon.
Intro welcomed its next chef-in-residence, Erik Anderson, on Thursday, May 14. Personally selected by Lettuce Entertain You Enterprises’ founder Rich Melman and chef/partner Matthew Kirkley, Anderson describes his cooking style as a “modern approach to French cooking with a deep respect for the classic technique.
Recently named Best Restaurant by the North Bay Bohemian and Best West Marin Restaurant in the Pacific Sun Times, Nick’s Cove Restaurant, Oyster Bar & Cottages is adding to the team led by executive chef Austin Perkins with new pastry chef Jenna Katsaros and bar manager Danny Martin.