The retro revival of this classic cocktail from the 1800s is made with small batch super premium bourbon and high quality ingredients. A perfect drink to relax with after a day at the office. See our story on the top ten beverag
Victory Garden's Herbal Sundae - goat's milk soft serve (made w/fresh herbs), pistachio & apricot sauce, located in New York City
Organic Long Island Duck Roasted with White Truffle Honey, Purée of Organic Dates and White Turnip from Bouley in NYC.
A South Side, made by Eleven Madison Park's head bartender Leo Robitschek.
Chicken liver crème caramel with Niman Ranch bacon, microgreens and plum from Public in New York City.
This Tokyo Manhattan is twist on the classic Manhattan cocktail. It is made with Bourbon, a touch of honey and a splash of cranberry juice and garnished with pretty pink peppercorns.
Chemex Coffee from Kickstand Brooklyn at the Hester Street Fair, NYC, NY
Michael White's recipe for Garganelli with Ragu Antica from his restaurant, Osteria Morini
Mandelsuppe (before soup pour): Chilled Almond Soup, Zucchini, Cucumber, Peach from Seasonal in New York City.
Malfatti al Maialino - Pasta dish made with pork, fresh eggy pasta and arugula from Maialino in NYC.
Manhattan - A classic Italian drink made with angostura bitters, sweet red vermouth, and whiskey.
Bruléed pineapple at Victor's Cafe in NYC--you MUST save room for dessert!!
Dining in Manhattan is always fabulous. Butter Poached Lobster with beets, hazelnuts, Japanese greens & sunchoke mousse from Thomas Keller's Per Se.
Cacio e Pepe, inspired by a delicious Pecorino Romano purchased at the East Village Cheese Shop in Manhattan. Because who doesn't love cheap cheese?!
A bitten "Bea Arthur" - vanilla soft serve with dulce de leche, encrusted with Nilla wafer crumbs
These Kurobuta belly steam buns with Kewpie slaw at Sashi (Manhattan Beach, CA) are the love child of those at Momofuku and Ippudo.
Chef Makoto of Sashi in Manhattan Beach created these crab claw corn dogs - beer battered crab claws with a sprinkling of sea salt
Chitarra SD26 - fresh, al dente pasta coated with just enough tomato sauce and topped with fresh basil. Simplicity at its best.
Pan seared halibut with lentils from The Breslin in New York City.
Fruit salad with rosewater tahini yogurt for brunch at Public in NYC.
Yet another incredible three-star Michelin experience - Daniel in New York City
Many people claim this is the best bagel in New York City - here's the result of our personal bagel taste-off.
Lunch at Ma Peche (Momofuku Midtown) in NYC - Sauteed rice noodles dish with pork ragout and saw leaf herb.
Verrines from François Payard's Chocolate Bar in NYC.
Smoked Scamorzza pizza from Motorino, East Village in New York City.
Manhattan Cioppino. An updated take on two classical seafood soups. Perfect for a winter warm up.
Black Angus Beef Tenderloin with Parsley Root Puree and Lobster Mushroom
Sugar snap peas, shrimp, cucumber from Gramercy Tavern.
A sampling of New York City's delicious (and affordable) desserts.
Pork and foie gras terrine with topped with maple gelée, arugula and pickled ramps.
Sazerac -- a classic cocktail of rye with bitters and a bit of Absinthe
Baoguette's classic banh mi in NYC. So delicious and packed with lots of pork, pate, pickled vegetables and cilantro, all encased in a crusty yet soft baguette.
The Pegu Blog is examining the Four Gospels of the Cocktail. In this post, we examine the Gospel of Whiskey, The Manhattan.