When one thinks about eating a meal at a deli, brains tend to conjure up images of corned beef piled high on rye bread or bagels with cream cheese, lox and thinly sliced onion. Sitting at a formica table, maybe there’s a plate of dill pickles in the middle, slung down with extra gusto by a server who has been hard at work balancing steaming …
Everyone who visits Detroit wants to tell you about the city’s continued resurgence; perhaps even more so than the residents living through it and making it happen. Much of this fervor comes from the fact that the Motor City houses so many interesting bars and restaurants. And even the more conceptual ones—a macabre speakeasy or multimedia art installation and music venue, for example—deliver on quality. …
From unlikely infusions to at-home blending, author and whiskey expert Aaron Goldfarb has accumulated numerous tips and tricks for furthering one’s relationship with the popular tipple. The best of the best appear in Goldfarb’s latest book, “Hacking Whiskey,” in the form of recipes, experiments, advice and tips. As ever-more consumers flock to bourbon, rye, scotch and beyond, Goldfarb’s guidance makes consumption all the more personal—and …