![]() ![]() When you’re finally ready to leave, you realize the birds are chirping outside. “It has mismatched furniture and a grand piano. Lin says that Karou also has a very unique atmosphere that is unlike anything most people have experienced in New York. ![]() His drive to always learn more is something that I admire.” Tomohiro Sato, the wine sommelier, is one of the most hospitable people I know in this industry. Sato and Kaoru through connections from the industry. Although she says it’s her “secret spot,” she didn’t mind sharing the off-the-radar location. “You can tell from her technique and presentation that she’s fierce and won’t compromise anything that might affect her creations.”Īnother favorite bar of Lin’s is Kaoru in Midtown East. “Not only is she very intuitive towards her guests, she always remembers likes and dislikes when making customized cocktails.” Lin also notes that Shimosegawa has gone through rigorous training under Shingo Gokan, the bar manager of Angel’s Share-one of the most prestigious Japanese cocktail bars in the world. “Bell Book and Candle has a beautiful Sunday celebration with an incredible band that makes me feel like being back home.” (Saunders is from Saratoga Springs, New York.)Īccording to Karen Lin, the general manager and beverage director at SakaMai and Bar Moga, one of her favorite bartenders to visit is Nana Shimosegawa at Katana Kitten. “ is always open late and the owner Brian is one of the sweetest humans I've ever met in my life.” says Saunders. “It is totally different than what I make at my bar and that’s why I like to go there.”įor head bartender Sean Saunders-who just opened cocktail haven Devon in the Lower East Side-the two must-visit Big Apple bars are Subject and Bell Book and Candle. “They not only use seasonal ingredients, they also use odds and ends (the scraps) from the vegetables on the food menu.” On the current iteration of the menu, Samkus says he’s been ordering the Over the Influence, which is made with 898 squash-infused rum, apple jack, black walnut and egg white. " Blue Hill has an amazing bar program that nobody really knows about,” he says. He says that while the bar is out of the way for some, their Mezcal-based Paper Plane and ever great playlists are well worth the trek.Īntanas Samkus, the head bartender at The Beatrice Inn, believes that the city’s best bar is hidden away inside of one of the city’s best restaurants. If Castro isn’t in a hurry, he likes to go to Diamond Dogs in Astoria, Queens. “My favorite drink right now is the Cilantro, which is essentially a carbonated milk punch.” “Arnaud makes some of the most inventive cocktails ,” says Castro. ![]() Mario Castro, the head bartender at Pomona, a new American restaurant and bar in the Plaza Hotel (underneath the famous Paris Theater), favors East Village cocktail mecca Mace for his after-work beverage. ![]()
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