All tagged new york
Three of N.Y.C.’s most vaunted cocktail institutions are going where no bar has successfully gone before: out of town.
A restaurant does not need a half dozen forks per place setting and a wine list as long as a hardback book to be romantic.
Everyone has a fantasy of rolling into an unfamiliar city, walking into a nondescript bar, and discovering it's the coolest, chillest place within a 50-mile radius to swig beer.
In Europe, day drinking—not getting drunk but patiently sipping glass after glass of low-alcohol beverages such as Campari or Aperol in a ritualistic fashion—is just part of the lifestyle. Dante, an Italian cocktail bar in Greenwich Village, is one of the first to champion this custom in America.
On New Years Eve 2006 a little bar named Death & Co opened in the East Village.
Dante is an Italian cocktail bar run by Australians and located in New York City. Did you follow all of that?
You can do better than a $12 cup of Blue Moon at the ballpark. The concessions at MLB stadiums are getting more creative, diverse and kind of strange, and we’re not just talking about the food.
Employees Only cocktail bar sparked a controversy within the industry that has played out publicly on social media.
When Julie Reiner opened Clover Club in Brooklyn in 2008, some people alleged that she was personally trying to gentrify Kings County.
Depending on whom you ask, cider is either the next wine or the next beer. But really, it’s the next…cider. “Cider is something that is very old, but very new too,” says Jennifer Lim, owner of Wassail cider bar in New York City’s Lower East Side.
This St. Patrick’s Day, upgrade your green beer to a green drink that isn’t dripping with food coloring. These 17 verdant cocktails, made by bartenders from across the country, feature ingredients such as Green Chartreuse, vegetable juice and matcha to give them an all-natural, leafy glow. And they taste pretty darn good, too. Sláinte
“I don’t allow music in my kitchens. Whether cooking and working in a restaurant is a blue-collar profession or a white-collar profession is up to us. It’s up to us how seriously we take our own profession. When I’m cooking at home though, I’m a staunch fan of Norwegian black metal.”
Playboy talked to chef Jonathan Waxman about how the dining industry has changed over the years, what finally brought him back to the Bay Area, and why he can’t bear to watch himself on TV.
Playboy talked to chef Chris Santos about his top-secret new restaurant, why micromanaging is so important, and why he’ll never be pushed out of the Lower East Side.
New York City is the best cocktail city in the world. In addition to its rich drinking history—this is, after all, where the Manhattan, the Bloody Mary, the Tom Collins and the Carrie Bradshaw originated—New York is also home to the modern-day cocktail bars that set the standard and pace for the rest of the country. This is where cocktail culture is invented and reinvented, where trends unfold before they’re even trends and where bartenders become household names.
The bartenders’ handshake—the drink that local bartenders order to signify to their cohorts that they work in the industry—is different in every city. The handshake could even vary from bar to bar. Playboy talked to bartenders across the country to find out what the insider, spirit-of-choice is for their town.
