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Roger Kamholz

Roger Kamholz

Contributor

Roger got his start writing about bars and restaurants for Chicagoist. For several years Roger ripped a path through Chicago's food- and drinkscape with his Serious Eats: Chicago columns Knockout Noodles and The Vegetarian Option, and through his coverage of the local cocktail scene for Serious Drinks. He's returned to his homeland of New York, somehow still hungry and thirsty.

  • Website
  • Location: Brooklyn, New York
  • Favorite foods: Got a minute? Ramen, oysters, apple pie, turkey clubs, mezcal, pretty much all cheeses, pretzels (soft and hard), club soda, masala dosa, coffee, pizza (N.Y.-style), bourbon, Brussels sprouts, and salt & vinegar chips. Better stop there before this gets weirdly long.
  • Last bite on earth: A filet from Palm Too in New York....which is probably what will do him in.

A Seat at the Bar: The Odeon

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. More

Revamping Rum and Coke With Kola Nuts at Betony, NYC

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. More

Meet the Wood-Fired Pies at Via Tribunali's NY Outpost

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. More

Taste in Technicolor: We Try the Brunch Cocktails at Alder in NYC

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. More

First Look: All the Cocktails at Parson's Chicken & Fish, Chicago

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. More

Where to Drink Sour Beer in Chicago

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. More

Behind the Scenes at Letherbee Distillers in Chicago

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. More

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