What to Order: All of the coffee's good, but the off-menu hot chocolate (with Twenty-Four Blackbirds chocolate and sweet whole milk) is excellent, too.
What to Order: A simple cappuccino, made with single-origin espresso and creamy Hatcher Family Dairy milk.
What to Order: The Cajeta latte, which is made with a goat's-milk-based caramel sauce.
Paul Christensen's cocktail program has its own kitchen; drinks are ambitious: ingredients like black lime tincture, kumquat bitters, almond-milk foam, bourbon sous-vide with satsuma mandarins.
Swig is the oldest bar in the Bourbon & Branch portfolio, but worth another look thanks to a revamped interior, new emphasis on classic cocktails, and a deep whiskey selection that's one of the best.
Relaxed, delicious cocktails in St. Germain, by the Experimental Cocktail Club people. Low lights, unmarked door.
Mr. Cherrier's croissant is a soft scroll of pale-yellow, butter-scented pastry tissues that are a pleasure to pluck apart.
My still-warm croissant had an alluringly brittle, shell-like crust, but it was the interior that was so good—fluffy but elastic, it tore apart in fine layers and was redolent of high-quality butter.
Dance karaoke with DJ Purple on Thursdays and super friendly bartenders that know how to properly make an old fashioned.
It's not listed on the menu, but they will do omakase at whatever price level you choose. I strongly recommend it, as I've had incredible meals every time. Just don't go lower than $30 per person.
Recently, this pop-up restaurant has been holding delicious Monday night dinners at Slim's, but stayed tuned— Chef Eskender Aseged will be opening up a permanent spot this fall! We can't wait. Leia mais.
