Studio at Clemente Bar in Eleven Madison Park offers a novel cocktail experience, merging culinary artistry with bartending. Led by Sebastian Tollius, the team crafts a five-course liquid degustation menu priced at $225. This collaborative effort between bartenders and chefs emphasizes seasonal ingredients and thoughtful pairings. Each cocktail is designed to complement the dishes, with creative processes that can start from either a dish or a cocktail idea. For instance, a buckwheat miso Manhattan is designed to enhance the flavors of buckwheat soba noodles served in two different styles.
On complementing the cuisine, Tollius mentions that designing cocktails starts with either a dish or a cocktail idea, allowing for extensive collaboration with the kitchen.
The uniqueness of the pairings is illustrated by a buckwheat miso Manhattan variation that complements both cold and warm versions of buckwheat soba noodles.
#cocktail-tasting-menu #culinary-collaboration #eleven-madison-park #liquid-degustation #seasonal-ingredients
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