The best comforts transcend seasons: a soft scarf, pie a la mode, a good Bloody Mary. At Mayahuel in New York's East Village, the warm-spiced Black Star is one such year-round pleasure. "This became part of what I called my Indian Winter menu," says Philip Ward, co-owner and bartender, who added the Black Star to the menu as spring started to creep in. "We've been selling the bejesus out of it."
Cocktails and Spirits
Having spent the last few years of his professional career in downtown Manhattan and Brooklyn—his resume includes Eleven Madison Park, Atera, and most recently, Aska—Midtown is more or less uncharted waters for Eamon Rockey. While the general theme at Betony is "classics with a delicate twist," that's not to say there aren't some progressive (read: geeky) touches on the menu.
The Manhattan Cocktail Classic kicks off tonight with the Gala at the New York Public Library on Fifth Avenue. Organizers expect to serve something like 22,000 cocktails tonight; prepping that many drinks takes some planning and hard work. I talked to Leo Robitschek, bar manager at NoMad and Eleven Madison Park, about the process of preparing and batching up cocktails for such a large gathering.