Dinner | dinners & drinks in Ballard

My first day in Seattle involved exploring Ballard (thanks again to Linda for the enthusiastic recommendation!), where I was very much looking forward to a casual evening of small bites, delightful drinks, and plenty of oysters at The Walrus and the Carpenter (The W&C), but even getting there before 5:30 on a Wednesday night, I was met with a two-hour waiting list. Determined to dine at The W&C, I put my name on the list and gave the hostess my phone number so she could call me when my table was ready.

On my walk to The W&C, {1} I passed by this nifty restaurant/bar called Percy's & Co. so I decided to pop in there for a cocktail and a tiny bite while I passed the time for a table at The W&C. Located in the former home of the Old Town Alehouse, Percy's promises all of the charm the over-115-year-old historic building has maintained throughout the years. Originally built in 1898, the corner location "played host to liquor purveyors for much of its time -- even during Prohibition, the dry goods store that occupied the front of the building opened its backdoor as a speakeasy." The bar program is manned by cousins and best friends, Kyle Taylor and Joe Peterson, both who were born and raised in the Pacific Northwest as well as honed their skills at Apotheke in NYC. Along with Percy's other owners Jeff Ofelt and Wade Weigel, the duo has spent over six months restoring the space, including a back patio, the original fixtures, and a revamped kitchen. The kitchen is run by Chef Dave Lamping which will put forth "made-from-scratch" plates focused on the seasons and locality of Ballard.


{5,6,7} Percy's is inspired by the old school apothecary, both in its décor and drink offerings. {2} Also, how can anyone resist exposed brick walls as part of your dining experience?! I know I can't! :P The bonus was also that Percy's had only officially opened on Monday (with a soft opening the weekend before), so I got to really see this new up and coming joint before it becomes seasoned with regulars and press. My guest and I got really chummy with our bartender, JB, who made our experience very welcoming and that much more enjoyable with his natural congeniality.

It was still happy hour when I arrived, so I got a small plate of beet-cured gravlax crostini with herbs and pickled onions for $4 (normally $7) which was quite phenomenal -- the smoked salmon cured in beets tasted so different from all of the varieties of gravlax I've had before. It had a nice earthiness to it that was simultaneously refreshing. I also had a chance to enjoy two different cocktails:

• {4} Wild Ones with basil-infused tequila, orange liqueur, strawberry purée, and an incredible housemade sour mix: Hands down one of the best cocktails I had while I was out visiting the Pacific Northwest. The strawberry purée gave the drink a little extra fruity, viscosity, while the housemade sour mix added a whole other dimension to the drink -- a dimension that could never be accomplished with any of that pre-made crap found at the grocery store. The cocktail captured the summer's bounty as well as a bit of its heat in color and with tequila.
• {7} Cilantro G&T with cilantro-infused gin, tonic, fresh cucumber, and a cilantro garnish: Essentially an herbaceous gin and tonic with a vegetal yet sweet twist of cucumber.

Nearing the two hour mark, {1} I was heading back to The W&C in hopes that our table would be ready when I received a phone call from the hostess, notifying me that my table for two was ready. They're pretty good with their wait time estimates! {3} The restaurant's moniker is eponymous to the famous Lewis Carroll poem that was part of the Alice stories (namely, Through the Looking-Glass) that narrates a story about a Walrus, a Carpenter, and a bed of oysters. The sign outside the restaurant pays a cheeky homage to one of the lines of third stanza: You could not see a cloud, because / No cloud was in the sky.

Chef Renee Erickson opened The Walrus and the Carpenter with partners Jeremy Price and Chad Dale, the long-time vision she has always had for an oyster bar. {2,4,7} The W&C "blends the elegance of France with the casual comfort of a local fishing pub -- a space that is stripped of pretense and feels like home whilst serving  the highest quality food and drink." The restaurant sits in the newly restored Kolstrand building on the south end of Ballard Avenue with a heated outdoor space.

{4} We started the evening with a Moscow Mule with vodka, ginger beer, lime, fresh ginger {6} along with a side of bread and Vicky's butter. And I couldn't survive the evening without sampling four of the oysters the restaurant had on ice that day, which mind you, were some of the best oysters I've ever had:

• Eld Inlet (Eld Inlet, WA):
• Treasure Cove (Case Inlet, WA):
• Amai (Discovery Bay, WA):
• Glacier Point (Kachemak Bay, AK):

zucchini salad with cherry tomatoes, pine nuts, Jersey ricotta, and basil vinaigrette (10)
smoked trout with lentils, walnut, onion, creme fraiche (12)
manila clams with chickpeas, chorizo, peppers
house-smoked fish

My last night in Seattle ended as it began, here in Ballard, {1,5,7,10} where I started with drinks and small bites at Essex, a craft cocktail bar started by the folks of Delancey (incidentally right next door, sharing a kitchen), where I dined at later that evening. Just like there's a wait at The W&C, there is also a bit of a wait at Delancey, which is why grabbing a drink at Essex during your wait for dinner is key and quite necessary.

Our first round of drinks at Essex were both sparkling cocktails that they had on tap (how cool is that?!). Essentially, the bartenders make the drinks in large batches ahead of time and run them on tap later. {6} I had the Elderflower Spritz (the dandelion-colored drink with the twirly lemon rind) with gin, elderflower liqueur, citrus, and sparkling Grüner, which was absolutely delicious -- fizzy, tart, lightly floral, and refreshing. My guest had the Paloma Herrera (also sparkling on tap) with tequila, grapefruit, lime, and housemade Campari -- which had the rounded punch of a tequila cocktail with a bubbly finish. We shared {3} beer-boiled pretzels with housemade mustard and {9} roasted cauliflower toasts with harissa aioli and pine nuts. The pretzels were quite good with a little twist of childhood nostalgia coming through. The roasted cauliflower toasts were very smoky (mostly attributable it to the harissa) with the fantastic touch from the burnt bits of bread and browned crowns of cauliflower. The pine nuts were an excellent addition, as it really came together. However, I probably should've specified that I wanted the smaller portion size (at $4 compared to the full portioned $7).

After this, we headed back to Delancey, where I had no idea that there'd be a crazy wait, mainly because when we arrived at Essex, it was pretty quiet on the Delancey side. Man, I really should've asked because they would've probably been able to seat us after our first round of drinks at Essex. Who knew there was already a waiting list going at that time?! Anyhow, we put our names down for a 45 minute wait, making our way back to our table at Essex for a second round of drinks (d'oh!).

{7} This time, I had the remaining cocktail available on tap that we hadn't tried -- Pink Drink with Lillet, Cocchi rosso, Dolin blanc, spiced brine, and sparkling Grüner. When I had asked about what the "spiced brine" was, our server told me that it was going to sound wacky, but that it in fact made the cocktail that much more dynamic and punchy. It was pickled shallot juice. Yes I agree that it sounds pretty unappetizing when you put it that way, but she was right in saying that it adds a really interesting dimension of flavor and texture to the drink, in the same way that olive juice makes a dirty martini. It's biting and refreshing all at once, while having that puckery vinegariness to it. It's unlike any cocktail I've ever had, so it's something you must try if you happen to see it on the menu at Essex. {4} My guest had something a little more tame -- the Little Rascal with Espolón blanco, Burg's extra-special orange, Campari, Avery white rascal, and lemon.

About 35 minutes passed, and {1} we checked in with the hostess to see about a table at Delancey. We were seated shortly after, ready for the made-to-order pizzas firing up in the kitchen. {2-3,7} The interiors are minimal but warm -- can't go wrong with white walls and wooden tables/fixtures! Delancey, along with Essex, was opened by famed food blogger Molly Wizenberg of Orangette and her husband Brandon Pettit. Delancey is "focused on Brooklyn-style wood-fired pizza" as Mr. Pettit is originally from New Jersey and has been "obsessed with pizza since he was a kid." In fact, Mr. Pettit makes every single pizza served here, for which he uses a two-day fermentation process for the pizza dough (it has "an intense, slightly sourdough-like flavor") as well as basic topping combinations that "use the freshest seasonal ingredients available." Additionally, I love the subtle hat-tip to New York City in the restaurants' names, as they're both streets in the Lower East Side neighborhood.


{4} Marcus had the pepperoni with fresh and aged mozzarella, Grana, and Zoe's pepperoni, sans tomato sauce, while {5} I had the bacon and onion with tomato sauce, fresh and aged mozzarella, Zoe's bacon, and thinly sliced onions. Mr. Pettit does a phenomenal job bringing the Brooklyn-style of wood-fire pizza to the other coast here in the Pacific Northwest. I'm not particularly snobby about pizza or anything, but I don't usually go seeking pizza outside the Tri-State area (that is, when I'm traveling out of town). But when Linda raved about this spot, I knew it must have something special, and now I know it truly does! The pizza dough/crust is the perfectly calibrated thinness yet can hold the entirety of sauce, toppings, etc. without becoming a sorry slice of soggy, yet is loose and crusty when you bite into it.You can also tell that the ingredients were really fresh and well-curated. Plus, the blend of fresh and aged mozzarella adds that something extra that makes these personal pies stand out.

{6} I totally fell in love with dessert that was created by the restaurant's executive pastry chef Brandi Henderson -- nectarines and honey with Bill's nectarines, honey mousse made using Ballard Bee Co.'s honey, and bourbon caramel. Holy moly, I loved it so much, in fact, that I made sure to order some honey from Ballard Bee Co. so I can enjoy its sweet, nectary goodness back home. I might even dare say that if I were ever to pick my last dessert on earth, this would be it. Pair the ripest slices of nectarines with some beautiful honey and the smoothest mousse, and you will be dancing on cloud nine. So heed this warning seriously -- save room for dessert, no exceptions!

Findings: Ballard was easily my favorite neighborhood that we visited on this Seattle excursion, thanks to Linda's stellar recommendations! The atmosphere is relaxed and casual without an ounce of pretension -- your truest self is invited and welcome. For each of these four places, the quality of the ingredients and the execution in these kitchens and bars left a meaningful impression on me. I had some of the best oysters I've ever had at The Walrus and the Carpenter, some of the most unique cocktails I've ever had the pleasure of sipping (e.g., sparkling cocktails on tap and one with housemade sour mix) at Essex and Percy's & Co.; one of the best made pizzas (that dough!) at Delancey as well as the best simply prepared dessert (OMG that nectarines and honey dish!) over which I continue to salivate. Ballard has some wonderful restaurants and bars popping up, and these four certainly highlight that captivating charm that makes you want to return on your next visit. Ballard has a special place in my heart, and I'll always think fondly of our time here -- and hope to return soon!

Price point: $7-10 for each cocktail at Percy's & Co., $4 for each happy hour small plate; $2-3.50 for each oyster at The Walrus and the Carpenter, $10 for each cocktail, $10-12 for each plate, $4 for each side; $10 for each cocktail at Essex, $6-7 for each bread; $14 for each pizza at Delancey, $8 for each dessert.

--August 21 & 23, 2013

Percy's & Co.
5233 Ballard Avenue Northwest
Seattle, WA 98107
http://www.percysseattle.com

The Walrus and the Carpenter
4743 Ballard Avenue Northwest
Seattle, WA 98107

http://www.thewalrusbar.com

Essex

1421 Northwest 70th Street

Seattle, WA 98117

http://www.essexbarseattle.com

Delancey

1415 Northwest 70th Street

Seattle, WA 98117

http://www.delanceyseattle.com

Drinks | cocktails & cider in Capitol Hill

During my time in Seattle, I had the pleasure of visiting two fantastic tavern-like bars in Capitol Hill -- Tavern Law and Capitol Cider. 

After dinner at The Walrus and the Carpenter (post to come soon!), {1} I headed to Tavern Law for drinks at its (shhh!) speakeasy upstairs called Needle & Thread, for which I made reservations two weeks in advance (the maximum reservation allowance) via phone. The cocktail bar's name, Tavern Law, is an ode to the Pioneer Inn and Tavern Law which was passed by Congress in 1832 that legalized drinking in public bars and saloons, until Prohibition came around nearly a century later. In 1919, the Volstead Act "almost destroyed the craft of the American bartender by outlawing the production and pleasure of alcoholic beverages," and "so the Speakeasy was born in hidden rooms and dark basements, booming until the repeal of Prohibition in 1933." The art of mixing drinks is "alive today thanks to the efforts of dedicated bar tenders, historians, and drinkers alike. Tavern Law aims to be a celebration of this history.


{2,4} Tavern Law is a sophisticated looking bar, {3,5} stocked with a proper cabinet of spirits and bitters. {6,7} The bar counter is wide, offering a generous amount of seats with a vintage style refrigerator along the wall.

I arrived about a half hour early before my 9 PM reservation at Needle & Thread, so I enjoyed a pleasant pour of ginger beer at the bar while I waited. {1} Awesomely enough, the entrance to Needle & Thread is next to the bookcase wall, behind a steel, vault door.


To be buzzed in, I had to pick up the receiver of old rotary telephone to wait for the hostess to pick up on the other line. Once the door is unlocked, {2} the entrance leads to a stairway that {3} goes to the second floor of the bar, the home to the speakeasy, Needle & Thread. In stark contrast to the darkened woods and dim lighting of Tavern Law, {4} Needle & Thread has white shelving and honey-colored woods -- a departure from the basement/backroom type feel that you typically find in modern speakeasy cocktail bars.

The thing about the "menu" at Needle & Thread is that, well, there is no menu. Everything is "made-to-order" by the bartender, dictated by a few of our personal guidelines (i.e., a chosen spirit and a little flavor profile to go along with it). The two set of guidelines I gave that evening were "something citrus-y with rum" and "gin and berries" -- and this is what we were served:


The "citrus and rum" had a touch of grapefruit liqueur, while the "berries and gin" had a splash of crème de cassis, grenadine, and Cointreau. Both beverages fit exactly what we wanted (great sips to end the night!), so we were quite happy with our Needle & Thread "speeakeasy" experience.

The next evening, before dinner reservations at Canlis (post to come!), {1,3,5} I made sure to get a pre-dinner libation at Capitol Cider, a cider-centric pub that had opened earlier this summer. Thanks to a feature in American Way, American Airlines' inflight magazine, I was lucky to add this to this trip's itinerary.


{4,7} Capitol Cider has about 33 rotating ciders on tap (!), half of which are solely devoted to American, English, and French craft ciders, as well as a generous offering of ciders by the glass/bottle. Along with this, the bar also offers 15 types of local craft beer on tap, a classic cocktail menu, an entirely gluten-free bill of fare, and a game room in its basement with a stage for music. Here are the two ciders I had at Capitol Cider:

{2} A sparkling black currant cider from Finnriver Farm & Cidery Black Currant  (12 ounces with 6.5% ABV) from Washington state: Beautifully done -- essentially a bold, heavier cider that essentially tasted like Ribena (the British uncarbonated black currant flavored soft drink) mixed with apple juice. Definitely a sipping drink.
{6} A straight hard cider from Anthem Hops (12 ounces with 6.5% ABV) from Oregon: Refreshing and light -- a great intro beverage to those exploring hard ciders for the first time.

Findings: The Capitol Hill neighborhood surely has some great bars worth checking out -- Capitol Cider and Tavern Law (and obviously, Needle & Thread) really impressed me. There's been a newly ignited curiosity to explore the world of hard ciders, very much thanks to Capitol Cider -- I had no idea there were cider-centric bars out there, let alone enough ciders to have a rotating tap list of 33 varieties! I also loved how Tavern Law and Needle & Thread really embraced the true spirit of the American speakeasy (i.e., unpublished menus, darkened bars, experienced bartenders, hidden passageways, etc.). Be sure to make reservations as early as two weeks out to ensure the optimal experience.

So if you find yourself in the Emerald City, these two bars are one of the special jewels hidden in this beautiful city.

Price point: $5-9 for each cider at Capitol Cider.

--August 21-22, 2013

Needle & Thread
Tavern Law
1406 12th Avenue
Seattle, WA 98122
http://www.tavernlaw.com
http://www.yelp.com/biz/needle-and-thread-seattle

Capitol Cider
818 East Pike Street
Seattle, WA 98122
http://www.seattleciderbar.com

Drinks | The Aviary

While I was in town over in Chicago, I made plans with Andrew (one of my oldest and dearest friends -- since the third grade!) for dinner and drinks. Though I was very excited to have an opportunity to catch up with him (after playing a long game of meet-up tag during his visit back home to NYC/Tri-State area), I was really, really excited to be able to do so at The Aviary, the ever-elusive cocktail bar dreamed up by Chef Grant Achatz and Nick Kokonas of Alinea fame.

Andrew had been before for a work-organized event, so I was happy to be going with a more seasoned patron. What had concerned me, however, was how difficult it actually was to get a reservation. I had no idea what that would be like, given that Aviary's website isn't too explicit on the process at the time, whereby the only information divulged was (1) that there are a limited amount of reservations daily at 6/8/10 PM; (2) that you can e-mail all reservation requests via e-mail; and (3) that there is a random selection process for reservations once requests are received. There was no indication on how far in advanced you could make reservations or when you would be notified of a confirmed reservation (the site still says that you'll be "contacted by 4 PM on the day of the reservation"). As you can gather, this made me really uneasy. So I figured I should just e-mail them and see what they say about my reservation request -- I really didn't have anything to lose by trying, especially since it was a little over a month before my visit. If anything, I'd be more informed on the process for next time. And I am really glad I did, too, seeing as I got a response a few hours later, saying that I had a table reserved on the night of Thursday, June 6 at 8:30 PM (huzzah!). A caveat is that all reservations have a fifteen-minute grace period (mine being 8:45 PM) before the table is released to those who may be in line. What a relief!


Andrew and I arrived about fifteen minutes before our reservation, but we were seated shortly after we arrived. The entrance way lead through the standing lounge area which has a direct view of the cocktail laboratory (that's what I call it, at least) through a bird-caged wall (homage to its name) where the chef's kitchen table is located to serve a 10-course cocktail tasting menu (about $165 per person) for parties of two or four.

The Aviary aims to "give the same attention to detail to cocktails and service as a four-star restaurant would do its cuisine and experience." This is made possible because its bartenders are trained as chefs; the produce and herbs used are "carefully sourced and procured fresh daily"; the "name/branding of the spirit mixed is less important than its actual flavor"; and the drinks are "made quickly and consistently in a state-of-the-art drink kitchen in an environment which honors both innovation and traditions."


Inside the seating area of The Aviary. I wanted to kick myself for not bringing a spare battery for my camera because it had died earlier in the day, forcing me to resort to my iPhone for documentation. I apologize for the grainy photographs, but I guess a smartphone camera is better than no camera at all! :P


The menu cover at The Aviary, a subtle hat-tip to its moniker with different silhouettes of soaring birds.


Menu contents that evening. Notice the description of spirits used are kept very general (pretty much to one word).


The cocktail amuse given to us was a miniature slushie made using rhubarb, Aperol, and gin, resulting in a chilling, herbaceous, and sweetly fresh introduction to what was to come. As you will shortly come to see, The Aviary not only trains its bartenders as chefs, it even has a dedicated "ice chef" that creates all sorts of frozen goodies -- over twenty varieties/kinds -- to be stored in an exclusive ice room. Takes cocktail bar to a whole other level, for sure!


My first drink (left) was The Luau which was described as containing pineapple, matcha, chartreuse, and gin. The "science" behind it was actually green tea ice with micro-cilantro mixed in, all poured over with pineapple-infused gin and chartreuse. The pour-over resulted in the ice melting into the drink to the ideal temperature for enjoyment. It was unlike any gin drink I'd ever had -- it was like a little tropical party in my glass.

Andrew had Avenue which had passionfruit sorbet, grenadine, calvados (an apple brandy), and bourbon -- essentially The Aviary's take on a bourbon sour. Anything mixed with bourbon is pretty much guaranteed to be a very strong, spiritful drink, and Avenue was no exception. But even with the sharp notes of bourbon, the drink is well-rounded out with a tangy sweetness from the passionfruit, grenadine, and apple brandy. A lovely sipping drink, indeed.


The much anticipated cocktail for me, however, was my second one (which I also shared with Andrew) called Tropic Thunder which had wild lime, hibiscus, pineapple, and tequila infusing together in this beautiful apparatus, The Porthole. The beautiful infusion vessel was designed by Crucial Detail's Martin Kastner (the in-house serviceware designer of Alinea/Next/The Aviary) as a solution for "fast infusions" (i.e., "cocktails evolving during the course of time it takes to serve them"). Essentially, what The Aviary was looking for was "a window into another world, space, and time," and as such, for Mr. Kastner, the image of the submarine porthole in Karel Zeman's 1958 movie The Fabulous World of Jules Verne came to mind, inspiring the ultimate design direction. Additionally, the given cocktail that is infused and served using the Porthole at The Aviary changes every season -- Tropic Thunder was the vessel's current concoction.

Initially, Tropic Thunder was very intensely carried by the intensity of tequila, but as time went on, the second pour was a more subdued, delicate, and thoroughly infused for a more relaxed beverage for the duration of the pours. Plus, the sheer aesthetic appeal was enough to awe and impress without even tasting a drop of what was contained. Now I know the next gadget I want in my kitchen, thanks to an incredibly successful Kickstarter campaign which raised a little over twenty-five times Mr. Kastner's fundraising goal!

Andrew wanted to make sure I didn't miss one of the drinks on the menu, which was fittingly referred to as In the Rocks (second edition). What arrived was a solid orb of ice inside a rocks glass.


Involved in this drink was another notably original gadget that needed to be used to put the finishing touches on the drink to become ready to be served. Attached to this circular metal ring was an elastic band spanning and stretched over its diameter with a cylindrical steel washer running through, emulating a contemporary slingshot. As it turns out, slingshot didn't deviate much from the intended use of this serviceware. As our server held down the metal ring over the drink's glass, she asked Andrew to pull the washer back (like a slingshot), aim at the center of the ice orb, and let go.


The result is a broken orb of ice -- "a shattered ice balloon" -- from which contents of an Old Fashioned (in this case, the second edition contained benedictine, vermouth, cognac, and rye) spills into the glass, thus the name "In" the Rocks is quite appropriate. With this cocktail, you ultimately get an Old Fashioned, formerly in the rocks, now on the rocks. Strong and spiritous like Avenue, In the Rocks had an icy, more chilled temperature to it, adding another layer to be enjoyed upon sipping. If anything, this drink is certainly great for the theatrical aspect of it (who doesn't like the sound of  elegantly broken of ice?) if you're already a lover of the Old Fashioned.


Andrew and me enjoying our drinks at The Aviary.

Findings: Just like how I felt with my visit to The Columbia Room in DC, my visit to The Aviary was nonpareil to any cocktail experience I've had before. In the spirit of Alinea's constant push for innovation, The Aviary follows behind the same footsteps of its older sibling, only in the arena of crafted cocktails. The same attention to detail and composition is apparent in its offering of unique and unparalleled beverages, and the same minimalist, greyscale chromatics for the interior is done up, too. The gorgeous serviceware created by Martin Kastner of Crucial Detail is undoubtedly an important part of the awesome experience at The Aviary. Most notably for us was the Porthole, which captures the bold beauty of infused cocktails visually and its change over time. I'm more adventurous in atmospheres like this one -- here, I tried drinks that I wouldn't normally order at a more traditional cocktail bar (where I usually stay pretty close to my comfort zone and usual favorites), and I'm thankful for the courage that the menu at The Aviary inspires in me.

I can gladly report that The Aviary is one of those places that can and will easily become part of the authentic Chicago experience for foodie and drink enthusiasts alike -- it really is unlike most cocktail bars and lounges that it'll leave quite an impression with you going forward. I know at least for me, this visit will go down as one of my top cocktail experiences I've ever had. Now, the key to getting into The Aviary is trying make reservations as early as you can -- a month or so in advance -- so that way your choice of date/time will have a better chance/flexibility to be more easily reserved. If time weren't a factor for my visit, I would've enjoyed a reservation for the 10-course cocktail pairing at the chef's kitchen table. Guess why there's always a next time in store! :) A visit to Chicago most certainly needs a detour here!

Thanks again to Andrew for being my partner in crime that evening -- so nice to catch up over these curiosity piquing drinks!

Price point: $18-22 for each a la carte cocktail.

--June 6, 2013

The Aviary
955 West Fulton Market
Chicago, IL 60607
http://www.theaviary.com

Drinks | Macao Trading Co.

Right before Memorial Day Weekend, Erin and I made our way to Macao Trading Company for a round (well, maybe two :P) of catch-up drinks and bites. She had been meaning to go there for a while now, so I was glad we could finally cross it off our list!


Macao Trading Co. "takes its inspiration from the brothels and opium dens of old 1930s Macau, an exotic time-out-of-time place," one that is simultaneously "mysterious, adventurous, and decadent." Roughly the size of Manhattan, Macau was "the first and last European trading outpost in East Asia" which lived under Portuguese sovereignty for nearly 500 years. Macao's name is derived from a-ma-gao, which is Chinese for "Bay of A-Ma." A-Ma (also known as Matsu) was "the Chinese goddess of seafarers and fishermen for whom they had erected a temple on the peninsula." Macau became a global converging place for merchants from all over the world, resulting in "a clash of cultures" and "a juxtaposition of 'East Meets West.'" Most notably, the Peninsula's "Red Lantern District" was a sanctuary for "smugglers, pirates, gamblers, and war profiteers," where its infrastructure would eventually become exploited for a gambling ground by the Chinese.

What's also really cool about the particular spot (i.e., Macao Trading Co.) is that Erin and I took a high school-organized trip to Portugal back in 2005, so we could really see the Portuguese influences in the streets of Macau when we visited years later. The same could be said when we stepped foot into the cocktail den created in the space at Macao Trading Co.


We didn't want to commit to a large meal of dinner, so we sat at the bar for a more interactive experience with the bartenders. Plus, the swanky looking liquor shelf that lined the mirrored walls behind the bar was quite the pretty sight.

The signature Eurasian cuisine at Macao Trading Co. is a "sumptuous blend of Chinese and Portuguese influences" while the cocktail offerings are uninhibited and multi-sensory.


I started out with the Bashful Maiden -- Hendrick’s gin shaken with St. Germain elderflower liqueur, Velvet Falernum, lemon juice, and puréed striped melon -- served straight up. An herbaceous yet refreshing drink, this cocktail was a little denser than you would think, but this prolonged my enjoyment of it. Definitely different than any elderflower cocktail I've had before. Also, its moniker is clever and right on target -- the drink is delicate and beautifully crafted as well as intoxicatingly fragrant. Highly recommended, especially as it appears on more permanent Fancy Cocktail section of the menu.


Erin developed a really good rapport with Shone, our bartender that evening. She was having a hard time deciding on a cocktail, so after getting acclimated with her preferences, he recommended that she try the Kaffir Jimlet -- Kaffir lime-infused Fords gin mixed with lime juice and agave nectar -- served straight up. The Kaffir Jimlet had a certain je ne sais quoi to it, something you don't normally find in your regular ol' gimlet. Perhaps it was the more concentrated flavor and aromatics from the Kaffir lime or the honey-like addition of agave nectar that created a nice viscosity to it. Perfect for those citrus lovers out there!


For bites, Erin and I first ordered the mushroom and truffle croquettes as well as the grilled bacon buns with black garlic slaw and spicy housemade ketchup. The croquettes were piping hot with the crispiest exterior that was browned to a loose crunch as the earthy cream oozed appetizingly with the strong aroma of truffle wafting out. The grilled bacon buns were more than just crisp slabs of bacon on mantou (i.e., Chinese steamed bread/bun) -- the slabs had the blackened lines from the grill, adding that extra burnt, smoky flavor to them. The slaw had a concentrated garlicky essence to it, giving the buns another reason to be awesome. I didn't put too much of the housemade ketchup (really spicy in larger doses), but a few drops gave it a well-seasoned kick.


We were craving one more dish, so Shone told us we had to try the steamed chicken and pork belly dumplings (which are also offered pan-fried). I'm not a dumpling stickler or anything, but when it comes to these "pan-Asian" or "Asian-fusion" places, they're nothing to write home about. However, the ones at Macao Trading Co. were quite good -- really good flavor to them (they tasted homemade, not frozen) and not at all salty. Good call on the steamed preparation!


Round two of drinks included Cry Baby (for me, above) --  Leblon cachaça with Dolin dry vermouth, ginger honey syrup, lime juice, and ginger beer; and Westside (for Erin, not pictured) -- Charbay Meyer lemon vodka with mint and fresh lemon juice, shaken and served straight up with a splash of soda. Chances are if there's a drink with ginger beer on the menu, I'll have a compulsion to order it -- I just really like how well it goes in cocktails, and Cry Baby was no exception. The Westside was a very lemony kind of mojito -- very simple but still outstanding. Another set of drinks that we loved!


For dessert, we had fresh malasadas, which are Portuguese-style doughnuts with crème anglaise. They came out super warm and collapsed like fried clouds onto our palates with a little touch of cream. What a perfect way to end a fabulous night!


Erin and me at the bar inside Macao Trading Co.

Findings: I'm sure you won't be surprised when I tell you that I've happily placed Macao Trading Co.  in my top five favorite cocktail bars in NYC (in good company with here, here, here, and here). The drinks, along with the ambiance, are equally seductive, sultry, and inviting -- it would be really hard to leave here only ordering one drink as they are so refreshing and well-concocted. The food menu isn't anything to scoff about either -- a wide variety of really tasty, quite filling small plates (what we had) as well as a decent selection of more main course sized options. The bartenders are helpful and friendly, making our experience that much better. I think back fondly to that Thursday evening of drinks and bites -- really looking forward to making this a regular haunt! :P

Price point: $14-15 for each cocktail, $9-12 for each small plate, $8 for dessert.

--May 23, 2013

Macao Trading Co.
311 Church Street
New York, NY 10013
http://www.macaonyc.com

Drinks | The Columbia Room

On the night of our third anniversary, Marcus and I made reservations at the ever-elusive speakeasy, The Columbia Room, near Mount Vernon Square in DC. I had stumbled upon many a recommendation (via The Foodist of Bon Appetit, various travel magazines, etc.) about this place, and I was immediately sold when I heard that The Columbia Room does a cocktail tasting menu on a really intimate level.


A ten-seat backroom bar inside The Passenger (another awesome DC cocktail bar), The Columbia Room offers 6-7 staggered seatings per evening beginning at 5 PM, with last reservations at 11:30. As reservations can be made one month (to the calendar date) out, try to make reservations as early as possible as seats fill up quickly. Our reservations were at 9 PM because we wanted to squeeze in dinner at Birch & Barley beforehand (post to follow!). Brothers Derek and Tom Brown opened The Passenger back in 2009, which offers great cocktails and snacks. Soon after, they opened The Columbia Room, which  "honors the original definition of the cocktail -- a combination of spirits, sugar, water, and bitters -- by crafting cocktails from the highest quality spirits with our own cordials, bitters, and tinctures along with hand-carved ice."


When we arrived to The Passenger, one of the barkeeps escorted us to the rear of the bar, where we were lead through an unmarked door and into a foyer that had an old-fashioned appointment book and an antique desk adorned with some cool knick-knacks. We were met with a gentleman donning a buttoned suit vest, later learning was part of the bartenders' uniform. Love that bit of authenticity!


Inside The Columbia Room is a long counter bar with ten seats. Behind the counter was a crazy awesome collection of spirits, bitters, and bar tools to craft an endless menu of cocktails -- any mixologist's dream of a well-stocked cabinet.


I love the shelves of jars filled with various dry ingredients -- gives the space an overall apothecary-feel to it.


The first cocktail for the tasting was a Glasgow punch, a classic rum punch from Scotland. The Glasgow punch contained rum from Martinique, which is different from the Jamaican run typically encountered (e.g., Bacardi). Martinique rum is made using sugar cane, resulting in an earthier taste compared to its Jamaican counterpart which uses molasses. Along with the Martinique rum, the punch also had fresh lemon and lime along with cane sugar syrup for sweetness and a little water for dilution. This drink made for a great start to the cocktail tasting -- it was delightfully refreshing, having a nice balance of spirit and juice throughout. I loved the use of a glass tea cup as a little ode to the tea-loving country of the UK.


The next drink was Doctor's Orders, a twist on a classic Manhattan using High West whiskey, Cynar (an artichoke liqueur), some medicinal ingredients, vermouth, quinine (in the past, used for malaria), and New Orleans bitters (originally invented in an apothecary). Boy, was this drink really, really strong -- a complete 180 from the first drink! It was very much a spirit-driven drink, proving to be quite the strong sipping drink.


Doctor's Orders was paired with morel mushrooms stuffed with ricotta and arugula then drizzled with a mushroom cream sauce and served with pickled ramps and radish. I've never personally had a cocktail paired with food (only wine), and this combination of dish-and-drink worked unbelievably well. The creaminess of the sauce over the earthiness of the porous morels rounded out the biting characteristics of the cocktail, making it easier to drink and enjoy. Though initially it wouldn't have been my first pick of cocktail, it worked really well as a pairing.


Before the third drink, we were served some green pitted olives and then given the option to order a supplemental dish of hand-sliced Serrano ham. Hell yes!


We savored the short ribbons of Serrano ham -- melty and savory with just the right about of fat throughout. The ideal bar snack for sure!

For the last drink in the tasting, the bartender said it was up to us -- whether it be a personal choice of spirit or even a concept/idea. Whatever it may be, he would do his best to emulate it.


I saw that they had Brooklyn Gin behind the counter, and a combination of New York City pride and my love of this artisanal gin, I asked him to make me a drink using it. He came up with Corpse Reviver #2 -- a classic hangover cure with lemon juice, Cocchi (an Italian apertif wine), absinthe, and Cointreau. It was really refreshing but strong enough to revive any "hungover corpse" back to life! :P


Marcus made it a tad bit more challenging for the bartender, asking for a cocktail inspired by the "surface of the sun" -- the resulting concoction was the Sunburn, a creative take on a pisco sour. It was a combination of pisco, French ginger liqueur, egg white (for texture), lemon juice, and a few drops of tabasco (for heat) -- all of which was blowtorched for a few seconds. Marcus absolutely loved this drink -- hands down, his favorite of the evening -- if not for its beauty but for its seamless execution. It was citrus-y, which emulated the token color of the sun. The egg white gave the drink a generous frothiness to it, and the tabasco not only conveyed literal heat from its spiciness but possibly acted as an analogy for sunspots. Together, the egg white and tabasco created a sense of what a fiery storm would be like at the surface of the sun, only to be further emphasized with the briefly torched surface of the drink. Bravo!

Findings: There are some crazy awesome things happening behind the unmarked door at The Passenger, that is, inside The Columbia Room. Do not mess with its barkeeps -- they seriously know their stuff, running the gamut from the detailed history of cocktails to the sheer improvisation driven by a patron's whim. Marcus and I were thoroughly impressed with the fastdiousness and dexterity in the cocktails crafted for the two-hour seated tastings at The Columbia Room -- it was unlike anything we had ever experienced in our adventures with the shaken and stirred.

A visit here will tap into a curiosity for spirits, bitters, and libation that you never really thought twice about before. The enthusiasm and knowledge conveyed and shared by the team at The Columbia Room really got me interested in learning about it all -- tricks, tools, history, ingredients, etc. The homage paid here to the drinks of yore with a twist of the bar's own creativity certainly shows the commitment to honor the original definition of the cocktail. Soif you'll be spending a few days down in DC, I highly suggest reservations for the tasting of cocktails at The Columbia Room -- you'll be glad you did! For us, it was a fantastic way to celebrate our anniversary! :)

Price point: $69 per person (service and tax included), $12 for a la carte Serrano ham.

--April 20, 2013

The Columbia Room
The Passenger
1021 7th Street Northwest
Washington, DC 20001
http://www.passengerdc.com/columbia

Toasts | dossier of (golden) birthdays

Me, blowing out some birthday candles on the most delicious carrot cake with cream cheese buttercream at a little cocktail gathering at Madam Geneva.

Minus the crazy hours I was working as a bean counter, February had lots of toasting in store. I celebrated my golden birthday (they really do have a word for everything, don't they?!) with Erin, my oldest bestie, whose own golden birthday was the day before. Not only were our two birthdays in February, so were my mom's and Lisa's, my other BFF. Mix that in with Chinese New Year and Valentine's Day, and my life as a morsel marauder couldn't be any easier. I cannot wait to share the extraordinary meals I had last month -- arguably three that easily make it into the roster of the best meals of my life (not something I can say lightly about any given meal, let alone three!).

On the first Saturday in February, Marcus and I took my mom out to Chef David Bouley's Brushstroke to celebrate her birthday a wee bit early because my work schedule at the end of the month would've proved to be quite unpredictable and consuming. It was one of those meals where I consciously left my DSLR at home with a point to just enjoy the company of my lovely mother and my better half over the kaiseki cuisine we planned for dinner -- best decision! I got to enjoy every last bit of the meal as the favorable light of the table proved to make quick iPhone shots clear and bright. We opted for the six-course winter tasting menu (as opposed to the eight-course winter kaiseki menu) which was shorter but still had many of the highlights and options as the kaiseki, in addition to the many pretty much "tailor-to-your-own-liking-and-preference" supplements along the way. The six course included two starting courses, sashimi, a choice of a fish or meat dish, a choice of rice dish, followed by a dessert from the menu. The reason we brought her here this year was because she loves Japanese cuisine and prefers clean, simple flavors (essentially, not too much salt), so Brushstroke proved to be an instant winner with her, which let me just say, is a hard feat to accomplish. Also, Marcus and I had such a surreal time the first time we came here for our first anniversary (incidentally also the opening day for the restaurant) that we knew that same spark that won us over nearly two years ago would work its magic on my mom.


{1,2} inside Brushstroke

Starter courses
{3} winter bamboo shoots with white miso-mustard dressing, ankimon in tosazu gelée, apple-elderberry reduction, and sesame cloud / {4} chef's sashimi platter (from Chef Ichimura himself next door!) with a daily selection of five or six season varieties (including toro, mirugai, red snapper, Spanish mackerel, caviar, etc.) -- note this was an additional supplement in lieu of the regular sashimi course / {5} Shimeji

 mushroom
 chawan‐mushi
 egg custard with truffle ankake sauce (I think they threw in some golden crab for good measure -- something that's typically only found on the kaiseki menu) / {6} seared Maine lobster with somen noodles, creamy uni broth, crushe duni flakes, and shredded nori -- this was sent out on the house in dedication to my mom's birthday that evening (another course usually only on the kaiseki menu)

Fish/Meat course
{7} garlic-chive marinated Chilean sea bass with black sesame smoke (my main course) / {8} select treasures from the sea: yuzu-perfumed akamutsu (i.e., grilled rosy sea bass) and akamutsu tossed in camelina, giant clam, and uni with caviar (my mom's main course, which was an additional supplement in lieu of the regular fish/meat dishes) / {9} Japan-raised wagyu steak with Tasmanian mustard, angkar pepper, and red wine reduction (Marcus's main course, also a supplemental dish)

Rice course
{10} golden crab and lobster zousui rice with sake-kasu broth (Marcus's rice course) / {11} winter mushroom in anikake sauce over rice (my mom's rice course) / {12} Alaskan king salmon and season mushrooms steamed with rice in a donabe pot (my rice course, which was also a supplemental dish)

Dessert course


My mom and Marcus chose the most unique dessert offered -- mirin ice cream and soy sauce ice cream with dried cranberries and pistachio nuts -- ultimately a Japanese take on the salty-sweet combination Americans can compare to salted caramel and vanilla. I had (not pictured) the soy milk panna cotta with grenache coulis -- one of my all-time favorite desserts here. Another big happy birthday to you, Mom! Marcus and I had a fantastic time celebrating over this meal with you -- love you! :)

The next evening, Erin and I treated ourselves to a celebratory dinner at Koi SoHo inside the Trump SoHo Hotel. Thought it was a bit overpriced for the portions we were given, the food was very decent, and the cocktails even better. Here were some of the highlights:


{1}"Pear"-idise martini with Absolut pear, Asian pear purée, and lime juice (Erin's cocktail) and The Earl with Bulldog gin, housemade Earl Grey syrup, and lemon juice / {2} foie gras on seared tuna with white truffle oil / {3} main dining area of Koi SoHo

A little less than a week later, Lisa and I were able to nab (with the biggest stroke of luck!) two seats at the dining counter at Atera in Tribeca. If I could surmise our experience in very few words, it'd be "surreal, extraordinary, and redefining urban cuisine in New York City." I'll be making a separate post on this soon -- so much to share about it! Happy Birthday once again to both of my besties!! :D

With Valentine's Day around the corner, even though Marcus and I don't like to make a big fuss about the over-commercialized holiday, we see it as a nice excuse to go out, trying a new restaurant, and enjoying a nice meal together. The catch? We NEVER go out on the actual day -- cranky waitstaff, subpar food, and ridiculous crowds aren't our thing. We always make it a point to go out the weekend before, which is what we did. Just a disclaimer though -- in the three years we've been together, the times we've attempted this "Valentine's Day" dinner, we've both always gotten sick from the food or had a horrible time -- Marcus seems to think it's in the way we're choosing restaurants (which I will have to agree). So this time around, we were cautious not to do anything too crazy: we chose Tori Shin in the Upper East Side based on our mutual love for simple Japanese cuisine and the casual ambiance it had to offer -- just like any other date night. It turned out to be a successful choice, so I'll be reviewing it in a separate post to follow in the next week or so.

Marcus and I made ressies for the last weekend in February to celebrate my twenty-six years at The Modern: Dining Room. I have been to The Bar Room at The Modern quite a few times, but was never able to make it to the dining room, so I thought my birthday would be the perfect occasion to check it out. I almost feel guilty saying this, but I may have found my new favorite restaurant in the city here (sorry, Eleven Madison Park!). We loved absolutely everything that was served to us, down to the last morsels, remaining drops, and leftover crumbs. You can say we licked our plates clean (as well as we could with the restrictions of fine dining etiquette, that is :P). You can bet your bottom dollar that a post is in the works! A big thank you to Marcus for making my birthday this year so spectacular -- I love you more than words can say!

The last few years, I haven't made a big deal about my birthday or anything (just a nice meal with Marcus was more than enough celebrating for me :P), but turning twenty-six years of age on the twenty-sixth (of February) only happens once, so a few friends met up with me at Madam Geneva (right next to Saxon + Parole) in NoHo for an intimate celebration over libations and banter. I first stumbled upon it when I saw Alice's shots in Serious Eats: New York for its coverage of the cocktail bar. It was the photograph of the signature punch that tipped it over for me. I had to celebrate here. An awesome surprise came that very evening when the bartenders told me that a jazz band would be playing throughout the evening -- what a totally crazy bonus that I couldn't ask for a better ambiance than that! Also didn't realize until later on that the name Madam Geneva comes from the eighteenth century English term for gin (i.e., the focused spirit at this cocktail bar).


{1} the romantic bar and space at Madam Geneva / {2} Madam's Horse & Carriage Punch with Beefeater 24 gin, Combier, St. Germain, Chamomile tea, lemon juice, citrus sugar, nutmeg, and fizzy stuff -- still swooning over it! / {3} one of the many photographs from a short evening filled with lots of laughs, catching up, and ginny drinks -- here's one with me, Dani, and Lisa

What a gorgeous space it was and what a helpful and hospitable service team they have there (if you happen to be coming here for a drink, be sure to ask for Rich or Tim!). I highly recommend working with AVROKO Hospitality Group for any private events you may have on the horizon -- they are fabulous and so easy to work with!

Findings: I am so unbelievably lucky to have such great family and friends in my life that made February (however grueling) that much more special to me. I love you all :) here's to another great year ahead! Cannot wait to share the details of these February meals in further detail!

Price point: $85 per person for the winter tasting menu at Brushstroke with an additional $22-48 for each supplemental dish; $14 for each cocktail and $28 for each starter at Koi SoHo; $60 for each bowl of Madam's Punch at Madam Geneva.

--February 2/3/24, 2013

Brushstroke
30 Hudson Street
New York, NY 10013
http://www.davidbouley.com/brushstroke-main

Koi SoHo
Trump SoHo Hotel
246 Spring Street
New York, NY 10013
http://www.koirestaurant.com/new_york-soho/galleries/1/

Madam Geneva
4 Bleecker Street
New York, NY 10012
http://www.saxonandparole.com/madam-geneva

Drinks | Pouring Ribbons

To ring in the new year, I brought Jess to Pouring Ribbons, a newly tucked away cocktail bar deep in the East Village (big thanks to Alice for introducing me to this gem)!

A project undertaken by Alchemy Consulting (bartenders/owners Joaquín Simó, Toby Maloney, Troy Sidle, and Jason Cott), Pouring Ribbons was opened during September 2012 in a second level space on Avenue B. Alchemy Consulting set the bar high for Pouring Ribbons, that is, in terms of impeccable service and welcoming hospitality as well as inventive and creative yet approachable and comfortable cocktail offerings. Mr. Simó told Serious Eats that he "wanted any kind of drinker to feel comfortable at the bar and not to feel like they're at a temple of mixology where they're obligated to order a cocktail." In fact, the bar offers many noteworthy beers for those advocates.

The bar counter at Pouring Ribbons. How awesome is it that Imbibe magazine named the bar as the year's best cocktail bar?!


The other seating area at Pouring Ribbons.


The menu is specifically designed to be user-friendly with fifteen original "house" cocktails and just as many classics (Manhattans, Negronis, etc.) -- drinks are "plotted on a grid with four quadrants: refreshing, spiritous, comforting, and adventurous." These scales are again reiterated beneath each drink so the reader is relatively aware of what to expect with respect to the cocktail's ingredients (adventurous/comforting) and overall taste (refreshing/spirituous). Now, don't be fooled about the "classics" on the menu -- while these familiar concoctions do not deviate much from their original composition, Pouring Ribbons aims to show its patrons their interpretation for them.


The names tagged to each of the cocktails at Pouring Ribbons are curious and inviting. The descriptions are a catalog of included ingredients with no further explanations offered in terms of what to expect -- preparation-wise or flavor-wise. The level of curiosity alone makes the experience here that much more exhilarating.

Another fun fact is that the bartenders at Pouring Ribbons "literally draw the drinks" as they come up with them -- "sketching them out" as "a round of drinks coming to a table should all have distinctive visual appeal." You can definitely tell from just looking at the first round of cocktails we ordered (see below).


I started out the evening with Lust for Life (on the right) -- an unusual combination of Vida mezcal (a distilled alcoholic beverage made from the maguey plant -- a form of agave), pineapple, Lustau Peninsula Palo Cortado sherry, orgeat, and cocoa (find the recipe here from Imbibe). If there's one thing I can say about this cocktail is that it is boldly seductive upon first sip. The smokiness from the mezcal (Spanish for "oven-cooked agave") and the subtle nuttiness of the orgeat (essentially a sweet syrup made from almonds, sugar, and rose water) permeate the palate with a tinge of sweetness from the pineapple juice and sherry. The kicker? The sprinkled cocoa on top would seem like it wouldn't work, but it really does! It added a bittersweet quality to the finish of the drink, and alas, Lust for Life became an instant favorite.

Jess went with the Tahona Smash (on the left) -- Siete Lequas tequila, lemon, Lustau dry amontillado sherry, caramelized pear, and Angostura bitters with crushed ice and a couple slices of pear. Tahona in the cocktail's name refers to the traditional, large stone wheel turned by donkeys, oxen, or tractors in a circular space (typically a cement well) to mash up the pulp of the agave (from which tequila is distilled twice, mezcal once) into a coarse paste and extracted to aguamiel (i.e., the juice, or "water-honey") which is diluted with water to create the necessary consistency for fermentation. I suppose this cocktail is an ode to tequila and the primitive machinery still used in the present day. A very citrus-driven concoction, the Tahona Smash has the qualities of a light sweetness, a smooth sliding tequila-sherry combination, and a little bitterness from the angostura. The ice in the glass gives it an overall sno-cone effect. This comes highly recommended for tequila lovers out there.


Round two for me began with the Surabaya Sling -- Banks 5 Island rum, lemon, cocchi di torino (an Italian, Moscato-based vermouth), Spice Trader syrup, and root beer bitters. Sometimes referred to as "the city of heroes," Surabaya is Indonesia's second largest city. Its name is believed to be derived from the words sura/suro (shark) and baya (crocodile), i.e., the two creatures of local myth that fought each other in order to gain the title of "the strongest and most powerful animal" in the area according to a royal Javanese prophecy. I also didn't realize sling is vernacular for a sweetened drink of liquor (in this case, probably for the Italian vermouth). Perhaps to emulate a dual-personality drink of tropical (of Indonesian origin) and warrior-like (of Javanese prophecy) qualities. It truly reflected it once I sampled the drink, especially with its rum base and root beer bitters. Flavors are distinct and strong, but not in an overly-spirited way. Great for sipping!

Jess finished the evening with Death & Taxes -- Dorothy Park gin, lemon, Clear Creek blue plum brandy, lavender-infused Cinzano Bianco, and grapefruit bitters. Besides the obvious flavors of citrus -- tart, sour, sweet, and bitter -- the real focus is on gin, and boy is this drink is quite gin-y. There is no escaping the spell in which this cocktail casts on you. The title, after all, comes from the epistolary, famous words of Benjamin Franklin in a letter to Jean-Baptiste Leroy regarding the Constitution: "Our new Constitution is now established, and has an appearance that promises permanency; but in this world nothing can be said to be certain, except death and taxes." The other tastes of lavender and plum complement it very well, too.

Findings: Alchemy Consulting can successfully say that its latest cocktail bar project, Pouring Ribbons, is comfortable to any and all drinkers. Its super approachable yet inventive menu (that grid is gorgeous and so practical!) is comprised of house cocktails (original concoctions) and classics (interpretation on traditional beverages) as well as a vibrant selection of beers, wines, chartreuse, and other spirits. I can't imagine a guest walking in and not finding something that is up his or her alley. The world of mixology and all things spirited can be intimidating for those new to it all, and let's face it, pretty pretentious. Pouring Ribbons wipes all of that away so that the snobs, connoisseurs, and newbies can enjoy some striking and colorful cocktails. I don't doubt that Pouring Ribbons will be a regularly frequented spot for me in 2013!

Price point: $14 for each cocktail.

--January 3, 2013

Pouring Ribbons
225 Avenue B, Floor 2
New York, NY 10009
http://www.pouringribbons.com