5 Slides
Ruben Pictures
Beverage innovation continues to pick up speed, so we’re looking at two cocktails this week.
One, at the Newport Harbor Island Resort in Rhode Island, is a Gimlet augmented by Chartreuse and Thai basil. The other, at Jam & Jaggery, chef Aarthi Sampath’s bar downstairs from her New York City restaurant Drāvida, is a low-alcohol variation on a Dirty Martini with a slight Indian accent in the form of a curry leaf.
For food, Naia, a new restaurant in Fort Lauderdale, Florida, by The Restaurant People, has a rather elaborate butternut squash carpaccio, and in New York City, Iara, a new Brazilian restaurant on the Lower East Side, the classic seafood stew, moqueca, gets local flourishes in the form of North Atlantic tilefish and rice grown in New York State.
And for dessert, at Manna Bakery in Philadelphia, Saif Manna is baking signature cardamom buns.
Contact Bret Thorn at [email protected]
