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Maryse Chevriere

Maryse Chevriere

Unabashed food and drink obsessive, on a mission to keep my cocktail glass (at least) half full.

  • Location: New York, NY
  • Favorite foods: Lobster, bacon, foie gras, chocolate, bourbon.
  • Last bite on earth: Just one?? OK fine: Lobster roll from Pearl Oyster Bar in NYC.

Making Infused Digestifs With a Japanese Coffee Dripper at Piora, NYC

"The concept for the digestifs at Piora first came about because our head bartender, Shinya Yamao, had this idea to create a dessert cocktail featuring banana and rum but wanted to do it without any added sugar or fruit juice," explains Simon Kim, owner and general manager of Piora in New York's West Village. The logistics didn't seem clear until Yamao came across the Oji Water Dripper, a Japanese cold drip coffee machine that allows the consumer to control the level of extraction. More

First Look: Cocktails at Melibea, NYC

Drinks at the recently opened West Village restaurant are grouped not by style or ingredient but by texture, falling under one of four categories: Linen, Silk, Velvet, and Leather. Raphael Reyes, formerly of 1534 and the Experimental Cocktail Club, is head bartender, though he is quick to note that the list is very much a collaborative effort with his team, which includes veterans from Pegu Club and Pouring Ribbons. More

First Look: Cocktails at Betony, NYC

Having spent the last few years of his professional career in downtown Manhattan and Brooklyn—his resume includes Eleven Madison Park, Atera, and most recently, Aska—Midtown is more or less uncharted waters for Eamon Rockey. While the general theme at Betony is "classics with a delicate twist," that's not to say there aren't some progressive (read: geeky) touches on the menu. More

First Look: New Cocktails at Fatty 'Cue in Williamsburg, Brooklyn

"The whole idea behind the program was to create drinks that would complement the food but also drink well on their own," explains Phil Ward, the brains behind the revamped cocktails at the recently reopened Fatty 'Cue in Williamsburg. Which is to say that all those things one looks for in good barbecue—smoke, spice, acidity, and yes, even meat—have made their way on to the new cocktail menu here. More

First Look: Cocktails at Los Americanos, NYC

"What I loved about developing this menu is that my imagination really wasn't stifled," says head bartender Moses Laboy, a 16-year New York City bar veteran whose resume includes Red Rooster and Donatella. "What's cool is that we take these five different Latin spirits [tequila, mezcal, rum, cachaça, and pisco] and show each of them in three different preparation styles." More

First Look: All of the Cocktails at the Greenwich Project, NYC

The latest from the folks behind the Mulberry Project and the Vinatta Project, this newly minted Greenwich Village spot is debuting with a cocktail list that aims to strike a balance between the accessible and the geeky. "I needed to come up with drinks that fit the season of, 'it's April, spring is here, but oh yeah, it just snowed last week,'" says cocktail director John McCarthy. His current solution for the season's bi-polar weather antics: focusing on vegetal and herbaceous flavors. More

First Look: The Dead Rabbit Grocery and Grog, NYC

One way to keep the pretention to a minimum at your serious cocktail bar? Build it above a no-frills pub specializing in Irish whiskey and draft beer. At The Dead Rabbit Grocery and Grog, the Financial District's newest drinking destination, you'll find exactly that—thoughtfully-crafted period cocktails upstairs, and well-poured pints at a belly-up kind of bar on the ground floor. More

Where to Drink in the East Village: 10 Great Cocktails

For spirits geeks, New York's East Village is a fabulously dense playground of trailblazers, tastemakers, and ambitious upstarts. Picking your poison presents a choice between a myriad of passions: mezcal, gin, sherry, bitters. It's where many of the talented folks making drinks in other parts of the city received their training, and it's a truly exciting place for a cocktail crawl. But where should you go? What should you order? Don't worry, we've been drinking our way through the neighborhood in order to present you with this guide to 10 of the East Village's greatest drinks right now. More

First Look: Aska, Fredrik Berselius's New Tasting and Bar Menus in Williamsburg

For some, Aska might resonate as an encore performance from chef Fredrik Berselius, who was at the helm of this year's much-applauded pop-up, Frej. For this project, however, the chef (whose resumé includes stints at at Aquavit, Per Se, and Corton) is joined by Atera alum Rockey who has taken on the roll of general manager. The Williamsburg restaurant will offer a $65 six-course tasting menu Sunday through Thursday, as well as a bar menu. More

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First Look: Cocktails at Ducks Eatery, NYC

"This is very much a personal project for us - it tells a story of where we're from," explains Will Horowitz, head chef of East Village newcomer, Ducks Eatery. You might think it a pretty likely sounding story for a restaurant until you learn that the "where" in this case is a decidedly unlikely collection of influences spanning from New Orleans and Southeast Asia to New England and the West coast. More