This December 31, we will be celebrating the New Year in unprecedented style with a pairing dinner to rival all others. With the first of the two menus we will be offering for New Year’s Eve, we are fortunate enough to show off one of the rarest proteins in the
Miriam’s desserts consistently bring smiles to our faces, and the faces of our guests who know they can come every month for something new. Her current menu is no different, featuring a series of desserts that will, invariably, make you stop whatever you’re doing and pay attention to what’s on
Probably the most ubiquitous of “Cuban” cocktails is the Cuba Libré, common to all those who don’t know anything about cocktails beyond “I’d like a rum and coke.” But this dime-a-dozen drink—like many popular classics—has a surprising origin. The drink came into being around the time of the Spanish-American War
Some cocktails defy historicizing; they are products of long evolutions shrouded in circumstance and myth. The Mojito, for all its fame, is one of these—a tedious but simple cocktail with a powerfully addictive palate. Sources allege two major origin stories for the Mojito. One associates it with famed English pirate/profiteer
From American engineer Jennings Cox’s creation of the Daiquiri in the 1890s to rum runners during Prohibition, to the swanky escapism of the 1940s and 50s, Cuba’s standing in international culture was largely predicated on cocktails. The queen city of the Caribbean, Havana was home to a cadre of culturally invaluable
Smoked veggies, chili, cilantro, umami mezcal, tomato & herb shrub, cynar, lemon, soda water, bogart bitters A centuries-old method for preserving fruits or vegetables, shrubs are a crisp blend of sweet and sour. We cold-infuse our shrub—made from garden tomatoes, bird’s eye chilis, sugar, and vinegar—and bottle-age it in the