Three of N.Y.C.’s most vaunted cocktail institutions are going where no bar has successfully gone before: out of town.
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Three of N.Y.C.’s most vaunted cocktail institutions are going where no bar has successfully gone before: out of town.
A restaurant does not need a half dozen forks per place setting and a wine list as long as a hardback book to be romantic.
Americans usually spend their days going from home to work to home to work to home…you get the idea. There’s not a lot of in-between. To break up that monotony, establishments are embracing the idea of becoming “the third space”—the space where people can come to do lots of different things in one location.
“I don’t allow music in my kitchens. Whether cooking and working in a restaurant is a blue-collar profession or a white-collar profession is up to us. It’s up to us how seriously we take our own profession. When I’m cooking at home though, I’m a staunch fan of Norwegian black metal.”
Playboy talked to chef Jonathan Waxman about how the dining industry has changed over the years, what finally brought him back to the Bay Area, and why he can’t bear to watch himself on TV.
The bartenders’ handshake—the drink that local bartenders order to signify to their cohorts that they work in the industry—is different in every city. The handshake could even vary from bar to bar. Playboy talked to bartenders across the country to find out what the insider, spirit-of-choice is for their town.
Aside from the diverse music, you may be surprised to find that Nashville’s eclectic food and cocktail bar scene—one of the best in the South—ranges from rustic and charming in that American-flag-on-the-wall way to experimental takes on what Southern cuisine even means. Here’s how to spend two great days in Nashvegas.