The mixed drinks at one bar might be double what they cost at another cocktail-conscious watering hole. How are cocktail prices determined, and what goes into setting the prices for a full cocktail menu?
The same beer can cost $5 at one bar and $8 at another. What gives? We investigate how the owners of bars and restaurants set beer prices, and what you're paying for when you buy a pint.
As drinkers tire of the (sometimes faux) gravitas that weighs down haute cocktailing, places like Golden Cadillac make more and more sense. Whether or not the cocktail program is successful is a more complicated question.
At a joint like The Odeon, whose neons have lit Tribeca since 1980, dining at the bar whets the senses. The historic restaurant takes its name from the U.K. cinema chain, but the word itself is as old as ancient Greek theater. And so it seems only fitting to think of the bar as balcony seating, offering the full sweep of the drama of a night out in New York.
Not long ago, Betony got in an order of fresh kola nuts, which, to be exact, isn't a nut at all; it's a podded fruit borne of the kola tree, an evergreen plant found in the tropics of Africa. Kola nuts have long been prized thanks to their natural caffeine content, and the earliest cola-style soft drinks included kola nut as a main ingredient.
This mini-tour of the area adds up to about a mile of outdoor walking, yet along the way you'll hit two stellar art venues, two tasty dining spots, and a gem of a neighborhood cocktail bar.
For your money, it would seem that the best way to navigate Soba Totto at lunch is to head straight for its specialty, its exceptional soba noodles.
On a Monday night not long ago, I popped into Via Tribunali New York, the sole East Coast outpost of the Seattle-born pizza chain. My companion and I were taken into the dining room (about the size of a rich man's tool shed), and seated under a picture of the Bay of Naples. The vista depicted the Naples of a bygone era—a nostalgic vision of the old country.
The only Paulaner Bräuhaus in the western hemisphere recently landed in New York City.
Alder bar director Kevin Denton's dinnertime drink menu includes what I contend is a mighty nifty feature: the option to order several of the cocktails as "shorts." You get less than a full drink and pay half of the full price. For instance, you can have yourself a Bloody Mary tasting by ordering a trio of shorts. Our favorite: the Yellow Light, a bright, savory-sweet combination of pineapple, yellow pepper, and jalapeño tequila.
To some chefs, serving brunch must feel creatively stifling, but not Jon Bignelli at Alder, where he plays with our expectations or dispense with them entirely.
You can't help but wonder why three dudes with fine dining pedigrees would open a tiny snack shack in the Lower East Side. Obviously the formula of (high-traffic) location plus (quickly nourishing, handheld) product plus (often in-the-bag) clientele makes sense. But we got the sense that theygenuinely love what they're doing. And you can taste it in their food.
I was curious, in a city where well-made cocktails have become the norm, if the bar at Keens—in so many ways a throwback to Old New York—had been left behind.
Cocktails at Wallflower, a new cocktail bar in New York's West Village, are the dominion of bartender Xavier Herit, who logged seven years behind the stick at the bar and lounge at Daniel before departing for his present post.
Where should you shop for liquor in Manhattan? Here are 12 recommendations for standout shops to seek out.
Nearly two years ago, we took stock of the ramen scene in Chicago. Now, with a whole new group of restaurants trying their hand at the bowl, we reassess the situation with fresh eyes.
Why, in a city so rich with rock-solid corner bars, do I praise the Charleston above all others? So many good small things that add up to something great.
Each of these three spots has its own unique spin on what the Japanese dining experience can be. And their presence on the scene seems to mark an intangible shift toward the distinctive nuance, sensitivity, and craft that is so shot through the meals one finds in Japan.
Parson's is the latest restaurant venture of Land & Sea Dept., a Chicago-based cohort of design-savvy entrepreneurs whose best-known work, Longman & Eagle, is at once an ambitious, Michelin-starred dining destination and an old-school whiskey-pouring neighborhood tavern. With the introduction of Parson's, LSD's methodology grows clearer: melt down a few cultural-historical references (Southern rock, classic American cars, a black-and-white photo depicting circa-1970s-style revelry), tap a promising chef to stir the pot, and leaven with a sprinkle of unassuming, modern-eclectic design.
Amid a capacity crowd of reveling show attendees and a judging panel that included Anthony Bourdain, three bartenders competed in the Star of the Bar mixology competition.
Between the richness of the egg, the smokiness of the bacon (in both the hash and dashi), and the savory influence of the Japanese ingredients, this dish is concentrated, comforting, and surely deserving of praise from even the most discerning bacon enthusiast
Lambic. Gueuze. Wild Ale. Oud Bruin. Flanders Red. Berliner Weisse. Lately, when I belly up to new and familiar bars alike and begin dissecting the beer offerings, I hunt for these terms like X's on a treasure map. Thankfully, there's a cohort of ambitious, beer-focused bars in Chicago that not only stock their cellars with obscure and intriguing large-format sours, but also reliably devote one or two tap lines to the tart stuff.
Since the debut of its Original Label Gin, Letherbee has unveiled a limited-release gin for autumn; a unique "absinthe brun," which aged in a charred oak barrel; and R. Franklin's Original Recipe Malört, an ode to the (in)famous Chicago-centric and wormwood-driven bitter liqueur developed in collaboration with Robby F. Haynes, bar manager at Chicago's first modern craft-cocktail destination, The Violet Hour.
Chef Lee Wolen graciously welcomed me into his bustling kitchen on a recent afternoon to show me how he and his team prepare this perennial crowd favorite.
While weaving through the capacity crowd to window-shop the various food menus in search of dinner, I quickly realized that not one but two vendors had really went for it and chose to serve up freshly cooked noodles at their stations—no small undertaking considering the throngs of hungry attendees.
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