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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...
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 Better Bitters Experience
Depending on when and why you show up, the tiny space on Manhattan’s East 6th St. that houses Amor...
Where a Sour Meets a Fizz
The collins is a classic cocktail with a confusing past. The original was named for its creator,...
Know The All-Powerful Tamarind
I was invited to judge Iron Chef America once. The battle was Bobby Flay versus chef Hong Thaimee,...
Putting the Lime in the Coconut
Chicken soup is the tonic that soothes all wounds, from a light sniffle to an emaciated IPO. And...
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