First Look

Slideshows of new restaurants.

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Cheese Tinctures and Sesame Orgeat: New Cocktails at Saison in San Francisco

Chase White worked in the kitchen during the early popup days of Saison in San Francisco, but it took a move to NYC for him to step behind the bar, first at Brad Farmerie's Double Crown and The Daily, then at the Experimental Cocktail Club. Back in San Francisco, he's returned to Saison in the role of head bartender. His drinks span the spectrum of tiki riffs and fizzy Champagne drinks to spirit-forward stirred offerings, but the words he keeps returning to in his descriptions are 'texture' and 'umami'. More

First Look: Modern Southwestern at Chavez in Austin

Shawn Crikiel, the chef and owner of Austin's Parkside, Backspace, and Olive & June, launched his latest venture, Chavez, earlier this month. In an unusual turn of events, the restaurant is in the former TGI Friday's space in the downtown Radisson hotel, causing Austinites who've long disregarded the location to take note of the revamped poolside digs once again. Here's a look at Crikiel's menu and space. More

First Look: Broder Nord in Portland, OR

We pay a visit to Portland's recently opened Broder Nord, featuring Swede-inspired cuisine. The menu, identical to that of the SE Broder location, highlights daily lefse (flatbread with various savory and sweet fillings), baked eggs, hashes studded with smoked seafood and seasonal vegetables, and Swedish-inspired charcuterie boards with piles of house-cured gravalax, and tiny jars of yogurt and granola. More

We Check Out the World's Largest Gin Bar at The Flintridge Proper in Southern California

"Gin is having a renaissance right now," says Brady Caverly, owner of The Flintridge Proper, which recently opened in La Cañada Flintridge, just north of Pasadena, CA. The bar offers over two hundred different gins—a selection they claim is the largest in the world. We chatted with the Flintridge team about their favorite gins for mixing and sipping straight. More

First Look: A Glass of Cocktail History at Punch House in Chicago

"Punch is a loan word from the Hindi language, from the word meaning five," explains Will Duncan, the beverage manager at Punch House. "Punch is a balance of five flavors; it always balances strong, weak, bitter, sour, and sweet." This is the first of many lessons in history and mixology to be learned at Punch House, Chicago's first punch-focused cocktail bar, owned by the team behind The Empty Bottle and Longman & Eagle. More

First Look: Tony Maws' Kirkland Tap & Trotter in Somerville, MA

Were you surprised when you heard that Tony Maws, Chef/Owner of Craigie on Main in Cambridge was planning a second restaurant? I sure was. I mean, he was the kind of chef who never left the pass. You could walk into Craigie on Main any night of the year and there he'd be, calling out orders and finishing plates. Heck, an entire book on his restaurant came out last year, its overriding thesis being that Tony Maws is the kind of chef who could only ever be tied down to a single location. This is the good kind of surprise. More

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