Robert Simonson writes about cocktails, spirits and bars for the New York Times. He is the author of The Old-Fashioned: The Story of the World's First Classic Cocktail (2014), A Proper Drink (2016) and 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon (2017).
Every Sunday during fall, this former literary haunt is packed wall-to-wall with jersey-clad Wisconsinites.
The Campbell’s bartender is the calm eye in a hurricane of Grand Central commuters.
Why the bar that kicked off LA’s cocktail revival resists the urge to change with the times.
One of the bar world’s most anticipated openings eschews the shock-and-awe of molecular mixology—until you pull back the curtain.