At ATLA, the younger sibling of Cosme, in New York‘s NoHo neighborhood, the light fare and non-alcoholic beverages impress most. (Think donut-shaped churros or flaxseed chilaquiles paired with delectable aguas frescas.) While beverage director Yana Volfson is skilled at crafting cocktails, her zero-proof options transcend the expectations usually associated with this section of the menu. “These are options that challenge the idea of a non-alcoholic …
Category: Food + Drink
From Nothing to Fort Nelson: Inside Michter’s Decades-Long Resurgence
A brand born from 'America's Oldest Distillery' is investing in its future
In the 266 years since Michter’s was founded in Pennsylvania, the brand (first known as Shenk’s and then Bomberger’s) has battled prohibition, closure and abandonment. But since its resurrection in the 1990s (and its relocation to Kentucky), the brand has hired the first woman Master Distiller in the Kentucky Distiller Association’s history, invested millions of dollars into some of the industry’s top talent and technology, and rescued …
Korean Ingredients at NYC’s Reception Bar
The zero-proof section of the cocktail menu is a particular reason to visit
From the outside, newcomer Reception Bar looks like yet another drinking hole in NYC‘s Lower East Side—fitted with floating orb lights, shades of peach and timber, plants in the circular windows and curved doorways. But one night exploring the menu proves Reception Bar is a sanctuary for people tired of classic cocktails or even alcohol in general. Owner and self-starter Katie Rue has developed cocktails and non-alcoholic elixirs …