Recipes
Browse by: Ingredient Cuisine Dish Type Cooking Method Menus Recipe Collections Quick Dinners View All
How-Tos
Cooking Techniques Ingredient Guides Equipment Kitchen Tips Entertaining View All
Product Recs
Equipment Reviews Taste Tests Buying Guides Editors' Picks Books Shop View All
Culture
Cuisine Guides Food History Food Science Personal Essays Podcast Travel Diaries Profiles Food Industry SE HQ View All
Dining Out
Boston Chicago New Orleans New York Portland, OR San Francisco Washington, DC View All Sponsored by
Holidays
Roasts and Entrees Christmas Cookies Side Dishes Party Food Desserts Drinks View All
Gift Guide
Under $50 $50-$100 Splurge View all
Your account
Saved Recipes >
Newsletter
Dinner ideas, sale alerts, pro tips, and more delivered daily to your inbox. No spam, ever.
Follow us
Recipes
Browse by: Ingredient Cuisine Dish Type Cooking Method Menus Recipe Collections Quick Dinners View All
How-Tos
Cooking Techniques Ingredient Guides Equipment Kitchen Tips Entertaining View All
Product Recs
Equipment Reviews Taste Tests Buying Guides Editors' Picks Books Shop View All
Culture
Cuisine Guides Food History Food Science Personal Essays Podcast Travel Diaries Profiles Food Industry SE HQ View All
Dining Out
Boston Chicago New Orleans New York Portland, OR San Francisco Washington, DC View All Sponsored by
Holidays
Roasts and Entrees Christmas Cookies Side Dishes Party Food Desserts Drinks View All
Gift Guide
Under $50 $50-$100 Splurge View all
Saved recipes >

The official credit card of Serious Eats

First Look: Cocktails from Sother Teague at Bergen Hill, Brooklyn

Where to Drink: New York
Maryse Chevriere
0 Printer-Friendly Version
Published: September 24, 2013 Last Updated: August 9, 2018

Gallery

Gallery
First Look: Cocktails from Sother Teague at Bergen Hill, Brooklyn

[Photographs: Maryse Chevriere]

Note: First Looks give previews of new drinks and menus we're curious about. Since they are arranged photo shoots, we do not make critical evaluations or recommendations.

"All of our food items are intended to be paired directly with our cocktails, wine, and beer," explains Sother Teague, the creative force behind the cocktails at the new Cobble Hill spot Bergen Hill. "The food came first—Chef [Andrew D'Ambrosi] brought me every dish to try and I put my brain to work making drinks designed around them. The intention is to eventually link every dish to its appropriate cocktail on the menu."

2013920BergenHillSother2.jpg

Teague behind the bar.

In many cases, the cocktails don't just draw inspiration from their counterparts on the raw fish-centric menu, they actually share ingredients with them. The ponzu and togarashi featured in the hamachi crudo, for example, reappear as a ponzu syrup and togarashi sugar rim in the Meiji Collins. Shrimp stock used in the shrimp ceviche finds a home in the savory, Michelada-inspired Ecuadorian Beer. There are less literal interpretations as well: A trio of smoky spirits in the Char No. 8 are meant to mimic the cooking preparation of its food pair, charred octopus.

Teague is a former chef who will continue his role as head bartender at Amor y Amargo in the East Village (also owned by Ravi DeRossi, along with Death & Co., Mayahuel, Gin Palace, and others). He's quick to note that this new venture is intended to be both a restaurant and a bar. "We're tiny, we have 16 seats at the bar, some seating in the banquettes, and a little standing room. Everything is done in front of you. We want the experience between the food and the drinks to make sense together."

Head over to the slideshow a look at some of Teague's new cocktails at Bergen Hill »

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.

Maryse Chevriere
  • Profile
  • Facebook
  • Contact

My career in wine began in 2012 when I started working as a proud Terroirist at Paul Grieco's seminal NYC wine bars and discovered the meaning of 'good juice'. Two years and a whole lot of riesling later, I hopped on a plane to work the harvest at Domaine Binner in Alsace where I spent three glorious months learning about natural wine and eating as many botrytis-infected berries as possible.

Currently residing in SF, working as a somm at Dominque Crenn's latest venture, Petit Crenn.

P.S. I turn somm speak into cartoons @freshcutgardenhose on Instagram.

0 Printer-Friendly Version
Filed Under
  • brooklyn
  • cocktail
  • drink
  • first look
  • sother teague

SERIOUS EATS

Cocktails

HIDE COMMENTS
Sign In or Register
No comments
Comments are closed
HIDE COMMENTS
Read More
»
Serious Eats

The tastiest bites delivered to your inbox!

  • Latest
  • Masthead
  • Contact
  • About
  • Advertise
  • Jobs
  • Sitemap
  • FAQ

Follow Us

  • Terms of Use
  • Privacy Policy
  • © 2019 Serious Eats Inc.

Welcome! Please sign in.

Forgot password?