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Mouthing Off

By the Editors of Food & Wine Magazine

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Bars

New cocktails at Má Pêche (a.k.a. Momofuku Midtown)

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Even for me, it was too early to start drinking cocktails at lunch yesterday at David Chang's Má Pêche, temporarily located in the lounge of the Chambers Hotel in midtown Manhattan (sometime this winter, it will move to a permanent home in the former Town space). I couldn't have had one, anyway: Don Lee doesn't start serving his ridiculously good cocktails until 5 p.m., when the hostess stand turns into a bar. On the just-now-official drinks menu, Lee has installed classics like Dark & Stormys, Manhattans and Negronis, as well as ingenious items like the Sesame Old-Fashioned, made with toasted-sesame-infused Cognac, and my new favorite, the sake-based 7 Spice Sour, flavored with togarashi, the Japanese seven-spice powder (lucky me, I got to preview it when Lee was testing it out at Ssäm Bar).

Cocktails

Buenos Aires Cocktails

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Albert's Rocket at Home Hotel
 I eat meat pretty sparingly, so my trip to Buenos Aires helped me fill my beef quota well into 2010. I was craving vegetables only two days into the trip, but luckily, I found an inventive way to get them: cocktails. The Home Hotel, funded by U2 producer Flood and Crowded House bassist Nick Seymour back in 2005, has vintage wallpaper, an enchanting back garden and a fantastic bar. The Scarlett the Tart, made with beet juice, was a deep fuchsia, but my favorite drink was Albert's Rocket, made with tequila, egg whites, simple syrup, lime, olive oil and arugula. With the greens strained out, only a hint of the arugula's pepperiness remained, giving the frothy drink a great kick.

Bars

First Official Late Night at Death + Company

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It’s official: Death + Company, the destination bar in NYC's East Village manned by Joaquin Simo (also the supersonic deputy editor of the book Food & Wine Cocktails), has extended its hours thanks to a new liquor license. (How has the almost-three-year-old establishment survived without an actual liquor license for so long? Good question.) Simo reports from the front line on the first day of their new hours (Sunday–Thursday, 6 p.m.–1 a.m.; Friday–Saturday, 6 p.m.-2 a.m.): “That first night, a busy Friday, was kind of crazy. We had a great night, even getting Phil Ward to come down the block from his agave emporium [Mayahuel] to stir himself up a Manhattan behind the bar he helmed for so long.”

Cocktails

Daniel Boulud’s New Bar

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bar

© Wanderplay Studio
The design of Bar Pleiades is a nod to Coco Chanel and the lines of a '30s Art Deco bar cart.

 

New York City’s Upper East Side finally has a serious cocktail spot. Last Thursday, prolific restaurateur Daniel Boulud’s newest project, Bar Pleiades, opened with a cocktail program run by mixologist Cameron Bogue (formerly at DB Bistro Moderne’s Vancouver outpost). The bar is part of the $60 million dollar makeover of the historic Surrey hotel, which will reopen in November. Like the menus at the recently reimagined Café Boulud next door, Bogue’s cocktails are inspired by la tradition (classic French cuisine), la saison (seasonality), le potager (the vegetable garden) and le voyage (global flavors). Bogue makes everything from the rhubarb bitters in his Sloe Gin Fizz to the fermented ginger beer that gets mixed with saffron-roasted pear vodka and yuzu for his Beijing Mule—an ode to his recent motorcycle voyage across Asia.

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.