For three days, I followed the Grey Goose production process from harvest to bottling to packaging, and put together a quick primer for anyone curious about the world behind the States' bestselling 'ultra-premium' vodka. More
"I was in Newport, maybe 15 or 16 years old, working as a busboy when the movie Cocktail came out," says Greg Seider, partner and head bartender at The Summit Bar in New York's Alphabet City. "I was just obsessed with it. I memorized it. The bartenders would ask me how to make certain drinks, and after I got off my shift, they'd let me go behind the bar and do...you know." He mimes flipping a bottle, and laughs. "They probably just thought it was cute." More
At Mayahuel and Cienfuegos, Ravi DeRossi enshrined tequila and rum, respectively, building bar programs to showcase the best of each spirit. Now it's gin's turn, and together with bar managers Tom Chadwick and Frank Cisneros, he's gone and tossed in a twist: this isn't just a juniper joint, it's a full-on challenge to a culture he helped create. More
After igniting a speakeasy craze with Milk & Honey, then fanning its flames with Little Branch, Sasha Petraske is sending his signature Prohibition-era cocktails and code of conduct into brave new territory: Murray Hill. More
It's no longer a new idea to take tequila seriously. New York's self-respecting cocktail bars all default to pure spirits and fresh juice for their margaritas, and plenty are straight-up altars celebrating the art of agave appreciation. At Teqa, Murray Hill's new tequileria and taqueria, the vibe is part tequila temple and part homage to happy hour: it offers up the goods without the gravitas. More
First came Zenkichi. Hidden behind a stretch of unmarked wood siding, the five year-old Japanese restaurant unfolds in tendrils of private booths and curtained corners. Now there's Akariba: Zenkichi's hushed, splendid bar area dedicated to oysters, sake, and the art of the shochu cocktail. More
The hidden, low-ceilinged room at 1534 is less speakeasy than captain's quarters. Named after the year that colonist Jacques Cartier set sail for the new world, 1534 has a drink menu (styled like a passport and divided by nation) that fuses French ingredients with those of once-exotic lands. More
With Fatty Johnson's, Zak Pelaccio (chef of Fatties Crab and 'Cue) has doubled down on the idea of the pop-up. It's not just a temporary bar that may soon disappear, it's a bar that disappears every time it closes. Go two times and you'll get two different cocktail menus designed by different guest bartenders. Go a third, and you'll find no cocktail menu at all. Given the ticking clock, though, whatever you do: Go very soon. More
In a former life The Bedford was Sound Fix, a record store with vinyl up front and a bar in the rear, a moody little space set up for small shows. The new New American bistro has kept up the split, minus the bands: you can stop in the first room for a full farm to table dinner, or move on back and settle in for the night. More
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After igniting a speakeasy craze with Milk & Honey, then fanning its flames with Little Branch, Sasha Petraske is sending his signature Prohibition-era cocktails and code of conduct into brave new territory: Murray Hill. More
First came Zenkichi. Hidden behind a stretch of unmarked wood siding, the five year-old Japanese restaurant unfolds in tendrils of private booths and curtained corners. Now there's Akariba: Zenkichi's hushed, splendid bar area dedicated to oysters, sake, and the art of the shochu cocktail. More
The hidden, low-ceilinged room at 1534 is less speakeasy than captain's quarters. Named after the year that colonist Jacques Cartier set sail for the new world, 1534 has a drink menu (styled like a passport and divided by nation) that fuses French ingredients with those of once-exotic lands. More
Braum's services its regionally confined 275 stores from their headquarters in Tuttle, Oklahoma (pop. 4294),—they won't go more than 300 miles from the Tuttle dairy farm to ensure freshness. And though what you'll find amid the grocery aisles and burger counter may look like standard fare—you'll find the dairy bar to be truly a cut above. More
In a former life The Bedford was Sound Fix, a record store with vinyl up front and a bar in the rear, a moody little space set up for small shows. The new New American bistro has kept up the split, minus the bands: you can stop in the first room for a full farm to table dinner, or move on back and settle in for the night. More
