Chef Sonja Finn, of Pittsburgh’s Dinette, will take a Maker’s Mark Manhattan but she also likes it when bartenders are willing to shake their moneymakers—a.k.a. their cocktail tins.
“I drink Sazeracs,” says chef Jeff McInnis of New York’s upcoming Root & Bone.
Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.
Expert bread baker Chad Robertson loves bread so much, he even drinks it.
When it comes to Chardonnay, chef Lydia Shire of Boston’s Scampo likes them big, American and buttery.
Chef Amy Tornquist of Watts Grocery in Durham, North Carolina only drinks about six beers a year, so she makes them count.
Chef Marcie Turney embraces the Spanish way of drinking and offers both a red and a white vermouth on tap at Jamonera in Philadelphia.
Top Chef alum Kevin Gillespie of Gunshow in Atlanta is a huge German beer fan.
Hardcore punk drummer and Del Posto pastry chef Brooks Headley drinks more like a garage band musician than a James Beard Award-winning chef.
Portland chef Eric Bechard prefers his ciders funky.