Time Out says
Mon Aug 20 2012
Chef Matthew Lightner expands his tasting-menu destination with a concrete cocktail bar beneath the restaurant. Tipples reflects the toque's proclivity for foraged, earthy ingredients: The Sumac Sour features pisco brandy, lemon and syrup infused with the namesake flower; while the Eden is made with sorrel marigold, along with gin, vodka, the aperitif Pineau des Charentes and elderflower. Bar snacks—crispy sunchoke skins, foie gras "peanuts"—are circulated via the upstairs menu.
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