The place built on prepaid tasting menus experiments with ordering off the chalkboard.
Challenged to make a cocktail with Red Bull, Lee Zaremba of Billy Sunday classes up the energy drink.
Challenged to create a cocktail with duck fat, Brian Bolles of Maude’s Liquor Bar tries to overcome its “thick, heavy flavor.”
Aaron Dexter of the Owl uses the “devil’s dung” to harmonize sweet, sour, bitter, and spicy flavors.
Challenged with cactus, Tony Diaz of Maude’s Liquor Bar develops a taste for the succulent, slime and all.
In this week’s Food & Drink: Bavette’s Bar & Boeuf, Cocktail Challenge yellow mustard, and new reviews of Bar Umbriago, Hash House A Go Go, Piccolo Sogno Due, and more
At Bavette’s Bar & Boeuf, Brendan Sodikoff’s new restaurant, the steak is superfluous—everything else is so good
I ate it all
Our critics’ eight favorite restaurants from 2011, along with ten honorable mentions
Mike Sula and the CriticKiller2012 pick the year’s best new restaurants and ten honorable mentions
A review of Brendan Sodikoff’s Doughnut Vault by means of a science experiment.
In this week’s Food & Drink: a French bonanza (Maude’s Liquor Bar, Paris Club, Bistronomic, spots for French fare), Mike Sula on Salatino’s, and Jason McLeod taking the Key Ingredient chef challenge with asafetida.
From the oysters to the ambience, Maude’s Liquor Bar seduces