Restaurant Hospitality Magazine posted an article on syrups used in savory dishes, including my easy tips for making flavored butters. Check out the article here.
because: 1. You’re spicy yet dry. 2. You’re edgy and assertive. 3. You blend congenially in cocktails but keep your distinctive grainy flavor. I just had a chance to work with the new Bulleit Rye — it’s made with 95% rye… wow! Absolutely love it! Bulleit makes for a...
My good friend Gaz Regan has spent his fair share of time behind a bar, so he knows a good cocktail when he sees one. Luckily for us, he’s compiled his top picks from bartenders the world over into Gaz Regan’s Annual Manual for Bartenders 2011. Part bar-tested...
As the restaurant celebrates yet another successful year in June, owner Takao Kikuchi has planned a week of delicious festivities and a special Japanese whiskey tasting benefit for tsunmai victims in Ishinomaki, Miyagi, Japan—the hometown of his wife, Yuko. So from...
