- Fernet and Coke is the New Rum and Coke
- Who Needs Craft Beer
- Megan Garrelts Mulls Over Hot Cider
- Drink Like the Spanish, Drink Vermouth
- The Best Thing Since Sliced Bread is Beer Made with Bread
- Aaron Burgau Doesn’t Want Your Craft Beer
- Pomegranate Juice and Rye Make an Amazing Holiday Cocktail
- Kevin Gillespie Thinks American Beer is Great, but German Beer is Better
- Ryan Poli Doesn’t Drink Wine—But When He Does, It’s Sparkling
- An Honest Pale Ale
After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender’s expert cocktail. Here, star chefs reveal their favorite drinks.
Chef Wolfgang Puck, whose steak house mini empire Cut has spread to five cities, bucks the traditional pairing of big, bold red wines with buttery, meaty steaks. Instead, he recommends Champagne. “I like to drink Krug Champagne with Kobe steak—K and K,” Puck says. “The bubbles remove the fat from your tongue and lighten your palate.” You don’t need to buy Kobe beef to experience the pairing. This rib eye kale salad is equally good with a toasty, full-bodied Champagne.