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Boats and Yachts
A Connoisseur’s Guide to Wagyu Beef
When it comes to rich, unctuous foods, a prime cut of beef is as good as it gets; and nothing tops...
History in a Bottle
Sure, you can drink a dry martini in a retro-styled glass and pretend that you’re Don Draper, but...
Sipping Spirits with Spirits
Feeling the ill effects of a hangover taking form, I peered at the alarm clock next to my bed. It...
Amaro: The American Cocktail’s New Sweetie
As the craft-cocktail craze continues to sweep across the United States, the edgiest cocktail menus...
The Bitter Truth
In the kitchen, a chef has spices; behind the bar, the tender has bitters. Bitters are what make...
A Better Bitters Experience
Depending on when and why you show up, the tiny space on Manhattan’s East 6th St. that houses Amor...
For the Brotherly Love of Beer
We owe monks a great deal of thanks for our choices behind the bar, not to mention our distillation...
A Scottish Holiday
Ahh, beach season, the perfect time of year for a festive tiki glass filled with crushed ice, fruit...
There was once a time when salt was a precious commodity, but today most people take it for granted...
The Chef's Guide to Good Salt
Salt should sometimes be shaken lightly, but it should never be taken lightly. To me, many dishes...
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