As more diners choose to eat at restaurant bars, and more restaurants offer top-notch drinks, how do fine dining establishments do the same? Leslie Pariseau visits a few of the…
Cocktail programs at restaurants have become ubiquitous, so why are cocktail pairings still relatively rare? Dan Saltzstein on the challenges of matching food and cocktails, and how to navigate them.
The Restaurant at Meadowood's Sam Levy is defining a new, more nuanced style of California cocktail. Peden + Munk capture his process both on the farm and behind the bar.…
With the help of Stillwater Spirits, Meadowood bartender Sam Levy combined an apple mash with native yeast and fresh apples to distill his own eau de vie, which was then…
