Seriously, do not do this.
With a perfect omelette and martini, it’s the best new spot for quiet indulgence.
It’s clear to any patron spending time in either Ode to Babel or Good life that Marva and Myriam are more than just owners of local bars: They have a vision for cultivating space for the communities that they believe in.
The carbon-neutral vodka has been popping up around the city.
The “flavor company” was started by a noma alum, and now appears at many restaurants and bars in the city.
This cocktail—featuring raspberry-infused tequila and a hibiscus-clove honey syrup—is being served at Old Timers in Bushwick, or you can make it yourself.
The drinks reflect their dedication to letting fresh ingredients speak for themselves.
The menu and event schedule are all new, but the supper club’s atmosphere is timeless.
The Prospect Heights restaurant has become a case study in how a cocktail program can be used to help reduce a restaurant’s food waste.
It’s inspired by a Manhattan, but made with baijiu and aged Osmanthus wine.
Mezcal is following the rise of tequila, making it all the more important for the sector to get ahead of the curve in terms of sustainability.