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).
In Robert Simonson's "Bar Review," he offers a look at some of today’s most notable new venues. Here, he considers Chumley's, a historic speakeasy turned elite—and expensive—restaurant.
With an opening team of mostly amateur bartenders, The Violet Hour defied odds to reshape Chicago’s drinking scene.
In Robert Simonson's "Bar Review," he offers a look at some of today’s most notable new venues. Here, he considers The Bar, the Major Food Group's renovation of the iconic…
In the latest "Bar Review," Robert Simonson takes a fresh look at Boston's pioneering bar, Drink, nearly a decade into service.
Famed for being the birthplace of the Bellini, Harry’s Bar in Venice has developed an ethos all its own.