While relying less on foods sourced from animals is a good overall strategy to tread more lightly, the truth about the sustainability of each product is complicated.
Prohibition turns 100 this year and, well, we all know how that turned out.
From citrusy mezcals to complex rums, here are some of Shannon Mustipher’s current go-tos.
The Prospect Heights restaurant has become a case study in how a cocktail program can be used to help reduce a restaurant’s food waste.
Strong Rope Brewery sees itself as a sort of missionary for New York hop farmers and malt houses. And the beer’s delicious, too.
Each expression supports local farms, craft distillers and the slow but steady resurrection of New York’s whiskey heritage.
The team plays with everything from rhubarb and rose to langoustines.
The March 16 event will feature unlimited samples from over 30 of the most popular brewers of pastry stouts from around the country.
In less than 10 years, the number of participating local breweries has grown from five to over 30.
At their best, you get the roasty, rich flavor without the harshness that comes with drinking, say, your third cup of black coffee.
While there’s a definite time and place for meticulously designed concepts, just as many of life’s moments call for the no-pretense dive.
Put your ego aside and keep your eyes peeled for a few interesting combinations that spark new life into old classic notes.