For the Locavore
Bar Agricole, San Francisco
This 4,000-square-foot bar is deeply dedicated to the farm-to-shaker movement: Bitters, syrups and sodas are house-made, often with ingredients from the garden. The best drinks tweak the classics, like the rum Agricole Mule.
Weather Up, New York City
Customers come to this dark lounge for some of New York's most precise craft cocktails, made with hand-cut ice. The bar menu mixes the obvious (potato chips) with surprises (broccoli rillettes).
At Weather Up, a $6,000 machine creates 300-pound blocks of ice. Using saws, hammers and chisels, the staff carve out different ice shapes for different drinks.