Herb n Rye4
BlogRestaurants

Following Zach – Part Three. Herbs & Rye.

I compare a good mixologist to a good chef; he’s someone who knows his ingredients, preparation, best practices, and how the resulting cocktail should taste.

READ MORE →
Eric, bartender extraordinaire, at B&B
Blog

Following Zach – Part Deux

Let’s face it, any restaurant that has a dish like Beef Cheek Ravioli with Black Truffles and Crushed Duck Liver is as far away from McDonald’s as 2005 Bordeaux is from White Zinfandel.

READ MORE →