For far too long, the cocktail programs at restaurants were an afterthought, rarely given the same consideration as the food menu or wine list. As such, the drinks were often lackluster, disconnected from the concept and rarely worth the price tag.
The bar-where diners are invited to have a drink until their table is ready-is often responsible for a guest's first impression of a restaurant. It is, in other words, a fundamental part of the dining experience.
I now have a growing list of restaurants where I would suggest you don't skip the cocktails: In New York, Le Veau d'Or and Libertine come to mind; on the opposite coast, in San Francisco, there's Quince, with its beautiful bespoke bar.
These restaurants also have another thing in common: They're not afraid to share the spotlight, which might otherwise be reserved for the chefs and somms, with the bar team.
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