For Orestes Cruz, Every Ingredient Is Sacred
Calling on unexpected ingredients—creamy-agave syrup and smoked rhubarb—the Empire State South bartender has built a roster of fresh, uncomplicated cocktails.
- story: Chloe Frechette
- photo: Angie Webb
Tip Your Bartender: Empire State South
Empire State South’s summery Garden Collins includes nuanced touches that add character and depth, but are easily executed at home.
- story: Punch Staff
- illustration: Nick Hensley
Steven Grubbs | Wine Director, Empire State South and Five & Ten
When Steven Grubbs moved to Atlanta to open chef Hugh Acheson’s Empire State South in August, 2010, he brought with him a love of honestly made Old World wines. Stocking the list with German…
Inside the Wine Cellar at Empire State South
At Empire State South, wine director Steven Grubbs has applied an Old World sensibility to match chef Hugh Acheson's Southern menu.
- story: Carson Demmond
- photo: Jordan Noel
Bonfire Kiss
The Bonfire Kiss is a mix of mezcal, sherry and crème de cacao topped with apple bitters and garnished with a cinnamon stick, intended to resemble a wintertime log on…
