A Baker/Blogger/Butcher-Turned-Author, Plus Cocktail Craziness At NYC’s Betony

Last week, I wrote on Eater Drinks about the cocktail program at Betony, in NYC. It really goes above and beyond most restaurant bar programs, partly because general manager Eamon Rockey devotes so much time and energy to crafting each ingredient in every cocktail — but also because he personalizes every drink, to an incredible extent. There is so much emotion, whimsy, and storytelling in each cocktail at Betony — including the delicious non-alcoholic versions.

Betony is certainly taking the lead on this kind of approach to cocktails, but I am also seeing this personalized, hyper-artisanal style popping up at other restaurants, certainly at the fine dining establishment Restaurant Latour, in New Jersey, where I dined this weekend and met mixologist Stephen Thomas.

This slideshow requires JavaScript.

Much like Eamon, Stephen makes cocktails out of his wild imagination, using hints of classic recipes but taking them in very contemporary directions. Stephen’s drinks program also features an incredible array of locally distilled spirits. Plus, he’s a talented sommelier, who poured for us many beautiful and unique wines from Restaurant Latour’s cellar — one of the country’s largest and most impressive collections. At dinner, we did not get to drink the Romanée-Conti, but we did have a 1947 Napa Valley wine and a 1914 Madeira.

This slideshow requires JavaScript.

At lunch in the Tavern, the more casual restaurant at Crystal Springs, the resort where Restaurant Latour is located, I had a Riesling from Alba, a New Jersey winery — pas mal!

Freshly posted on Food Republic is my profile of butcher-baker-blogger-author Cara Nicoletti, who is a real inspiration for me both on the page, where she elegantly weaves between memoir, essay, and food writing, and in the kitchen, where her recipes challenge me to try new techniques.

IMG_4358

I’ve been making Cara’s Breakfast Sausage since I received the advanced copy of the book, and honestly I don’t know why every single person out there does not make their own breakfast sausage from scratch because it is so easy and delicious. Get her book, Voracious — it comes out tomorrow and is a great read.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s