Leslie Pariseau calls the drinks here "really beautiful, mindfuck cocktails." Not surprising considering Grant Achatz and Nick Kokonas are behind the place, alongside beverage director Charles Joly. Leia mais.
$135 eight-course tasting menu at Smyth, which showcases impeccable ingredients (like the insanely rich combination of Dungeness crab and foie gras) and the chefs’ wildly ambitious larder of ferments. Leia mais.
Get the super uni shooters (molten uni butter encrusted in crispy panko); onion rings with a snowlike scattering of Parmesan; and pastas like “pici with chew” (plus bacon and jalapeño). Leia mais.
