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.
Because tea is something where the customer participates in its preparation, there is a lot of room for error. Olmsted is changing that.
High on our list of participating bars include Rouge Tomate Chelsea, Pondicheri, Olmsted, Butter & Scotch, Slowly Shirley and Montana’s Trail House.
Including book launches, bitter dinners and a dumpling how-to.
The new restaurant makes creative use of their backyard garden produce on their cocktail menu, which launches today.