Here’s our call: Regarding Oysters has got it all, especially if you miss the already bygone days of the mid-2000s when Milk & Honey reigned in New York City.
#Weather up in tribeca update#
Believe us, as we’ve been to them all as the authors of the book New York Hidden Bars & Restaurants (the book is now in the midst of an update for a second edition).
Many simply play lip service or offer a superficial tromp l’oeil. When we asked Georgette why do a speakeasy in her own home, she says, with more knowledge than most about the world of bars, “This is as much of a bar as I ever want to have.”Īs far as speakeasies go in New York City, there are actually only a handful that authentically evoke the 1920s and produce cocktails to match the visceral experience. That’s when an add-on nightcap cocktail might just be what the doctor ordered. Two hours will pass and you’ll wish you could stay longer. In a time when the worries of the world are at our fingertips, being able to escape into Regarding Oysters feels like a stolen moment. “You’ll find a lot of French tributes,” Georgette tells us, referencing her own family lineage and her obsession with France. Our favorite was the cardamon-poached apricots stuffed with mascarpone cream and pistachios, topped with albino strawberries. To accompany the cocktails, Georgette has made delectable finger foods, like savory mini madeleines, goat cheese bon bons, and cucumber tea sandwiches. She might lean over to add the finishing touch, maybe a spiraled orange peel.
#Weather up in tribeca how to#
She shows you how to shake it like you mean it, in order to break down the ice properly. Then Georgette supplies you the shaker or the mixing glass and stirring spoon, depending on the recipe. Even the ice is specifically sourced – it’s Hundredweight Big Ice, made by the team from Dutch Kills, and produced especially for cocktails. Georgette brings over the ingredients, all made from her preferred sources, be it honey, candied ginger, or freshly made lemon juice. You’re given a card with the recipe, which includes a description of the cocktail and its significance written by one of Petraske’s bartenders.
0 kommentar(er)
