Jeff Bell, the head bartender at PDT in New York's East Village, knew that whiskey was the way to bring out the essence of Momofuku Milk Bar's cereal milk.
Explore by Tags
Entries tagged with 'momofuku'
When I hear that a bar or restaurant is using things like liquid nitrogen and centrifuges, my immediate reaction is to roll my eyes and think "gimmick." But to think that of Booker & Dax would be judging too soon. Despite their use of high-tech equipment, they remain a bar completely grounded in quality ingredients, balanced flavors, and a healthy respect for the classics. As Dave says, he's not into the "shotgun" style of bartending—that is, mixing a dozen different ingredients together—you're far more likely to find two to four ingredients cocktails at Booker & Dax. For him, technology is much more about purifying flavors and speeding up work flow than fancy special effects (of course, you get a bit of that too).