Latest news with #Negroni
Eater
13 minutes ago
- Entertainment
- Eater
A Hi-Fi Restaurant and Speakeasy Are About to Jazz Up Abbot Kinney in Venice
On June 18, two restaurant veterans opened Venice's newest hotspots inside a charming converted bungalow. Heather Tierney opened the doors for her new restaurant and vinyl listening bar, Only The Wild Ones, on the ground floor next door to Abbott Kinney's shuttered spot, Atla. It's less than two blocks away from her other restaurant, Butcher's Daughter. Meanwhile, Crudo e Nudo partner Leena Culhane opened an upstairs speakeasy in the same space called Force of Nature that overlooks the adjacent Cook's Garden. Culhane saw the former Neighbor space and immediately reached out to Tierney to suggest it as a possible spot for Only The Wild Ones. Tierney launched the natural wine and music pop-up in the early days of the pandemic next door to Butcher's Daughter, showcasing natural wines, vinyl DJs, and bands. For this iteration, Culhane took over the top floor; Tierney hired Common Wave to create a custom sound system and soundproof the space, which was transformed in six weeks. Culhane served as a wine and design consultant for Only The Wild Ones, while Tierney, who founded the bi-coastal Wanderlust Design, took on a primary design role. 'We opened a pop-up version of [Only The Wild Ones] next to the Butcher's Daughter,' says Tierney. 'We took over the Other Room as an experiment for nine months in 2021, which went really well. I fell in love with high-fidelity sound when creating a system for myself at home, so I wanted to make one at Only The Wild Ones. It's a place you don't have to commit to. You can just pop in. It also has a cool selection of vinyl. We wanted to offer something to the community and share our love for natural wine.' Tierney brought over the chef from Butcher's Daughter, Richard Rea. His plant-based menu includes a lion's mane mushroom raviolo, lentil caviar with a jalapeño crema, house-made truffled potato chips, and a spicy Greek tirokafteri dip with Butcher's Daughter focaccia. Cocktails include twists on classics such as a rose mezcal Negroni; smoked olive Martini, and a celery Collins with Gin, grapefruit, celery soda, and Creme de Peche. Anyone hanging out can select an album or song to play, or catch a set by a live DJ. Hi-fi system with a cocktail. Ashley Randall Photography Those familiar with the neighborhood might recall the short-lived Neighbor, which closed in 2022. The restaurant used the upstairs space as an office, which is now Force of Nature's enchanting room with a balcony. On the verge of closing Isla in 2024, Culhane spent ample time with a tight circle of women restaurant and bar operators. Her idea was a community space that highlights winemakers, distillers, culinary creatives, and artists. Force of Nature put together a wine, cocktail, and non-alcoholic menu in a space that is also used for workshops, special events, or anyone looking to hang out in a chill space with natural wines or drinks from the full bar. Culhane pulled cocktails from different parts of her career (including a stint at the Galley in Santa Monica), but with women-made spirits, including a Vesper made with Conniption Gin and herby Amaricano Bianco liqueur. During opening weekend, Culhane sold out of reservations after releasing a batch on Resy. She's grateful, but has a specific idea in mind for Force of Nature. 'We needed a community space at the beginning of COVID,' says Culhane. 'At that moment in my life, I wanted a place to bring other women forward, which was hard to do for myself. So I pulled my shoulders back and lifted up my chin to support other women.' Only The Wild Ones is open Wednesday through Friday from 4 p.m. to midnight, Saturday from 2 p.m. to midnight, and Sunday from 2 p.m. to 10 p.m. Force of Nature is open upstairs from 5 p.m. to 9 p.m. Wednesday through Sunday, at 1301 Abbot Kinney Boulevard, Venice, CA, 90291. Only The Wild Ones reservations are on Resy, as are reservations for Force of Nature. Only The Wild Ones' summer burrata, marinated tomatoes, grilled peaches, pickled onions, fennel pollen, and crostini. Ashley Randall Photography Only The Wild Ones' ummer burrata, marinated tomatoes, grilled peaches, pickled onions, fennel pollen, and crostini. Ashley Randall Photography Dining room at Only The Wild Ones. Ashley Randall Photography Outdoor seating at Only the Wild Ones. Ashley Randall Photography Only The Wild Ones dining area. Ashley Randall Photography Force of Nature bar in Venice, California. Ashley Randall Photography Balcony view at Force of Nature. Ashley Randall Photography Force of Nature founder, Leena Culhane. Ashley Randall Photography Spirit selections. Ashley Randall Photography Eater LA All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Eater
a day ago
- Business
- Eater
Savannah's Death & Co. Bar Is the New Spot to See and Be Seen
When Municipal Grand swung its doors on July 11, the hotel's eponymous lobby bar quickly packed with patrons thirsty for a taste of its much-anticipated beverage program — and the people it attracts. The debut came within two years after Midnight Auteur, a new hospitality group from the founders of Death & Co. and Denver's the Ramble Hotel, announced plans to reimagine the six-story, 1960s landmark into a cocktail-driven, 44-room destination. Municipal Grand's name is a clever nod to the past: the First Federal Savings and Loan Association, which operated from 1961 to 1989, later served as a City of Savannah workplace at 45 Abercorn Street. The preserved architecture, from terrazzo tiles to the bank vault, sets the tone for the midcentury modern-inspired interiors by AAmp Studio — the same firm behind Death & Co.'s bars in Los Angeles and Washington, D.C. — in collaboration with Savannah-based Lynch Associates Architects and Ward Architecture + Preservation. Drink martinis or 'cheekies' at the bar. Kelly Calvillo By design, Municipal Bar is the city's best new spot to see and be seen, both in person and on Instagram. Anchoring the lobby is a curved, 14-seat bar surrounded by serpentine banquettes and low lounge seating. Although at street level, the entire floor feels like one big sunken conversation pit, thanks to an upper mezzanine level encasing the perimeter. The Municipal Bar's menu of shareable drinks and small plates further leans into its sociability. A 'Family Style' list of playful offerings encourages guests to start with banana daiquiri 'cheekies' — miniature renditions made with Wray & Nephew rum and served in port glasses for $8 per person. Or, patrons can 'Keep It Going' with espresso martini cheekies at $6 a pop. For a fancier pour, the $36 'Proper Martini Service' for two — inspired by London's Dukes bar — is served ice-cold with a choose-your-own-adventure selection of accouterments, plus the option to add a side of salty shoestring fries for an additional $5. Of course, there's also a full selection of regular-sized beverages, such as the neon-hued white Negroni (Terroir gin, Americano, and Gentian amaro), garnished with a juicy pineapple wedge. With a subtropical climate in mind, rum or mezcal concoctions — complete with crushed ice, crystal-clear rocks or frosted glassware — are heavenly for cooling off in Savannah's thick humidity. Ranging from $16 to $19, these are contemporary riffs on classics, expected given the Death & Co. association. The hotel also offers creative fare for brunch and dinner. Kelly Calvillo For the uninitiated, Death & Co. first opened by David Kaplan and Ravi DeRossi in the mid-aughts as an unassuming bar in Manhattan's East Village. The brand would become one of the world's most sought-after cocktail bars, with four locations in New York, Denver, Los Angeles, and Washington, D.C. With insatiable demand (parties still often wait hours to enter the flagship) came the spin-off concepts: in 2018, Kaplan launched the full-scale hospitality firm Gin & Luck with several partners, including Alex Day, who serves as chief operating officer. This branch is responsible for recent projects like Close Company in Las Vegas, Nashville, and soon, Atlanta. The expansion is fueled in part by investor funding through SeedInvest, an online equity crowdfunding platform. As the Death & Co. institution appears closer to cementing its status as a household name, some may wonder if this dilutes the brand's popularity or prestige. On the contrary, Midnight Auteur operates as a distinct entity—more of a cousin than a sibling. Joining Kaplan and Day in this venture is Ryan Diggins, the founder and operator of the Ramble Hotel in Denver, Colorado, where the second Death & Co. opened in 2018. The midcentury modern-inspired interiors are by AAmp Studio. Kelly Calvillo With this ownership team based across the country, they brought in Franck Savoy to lead Municipal Grand as general manager. The son of chef Guy Savoy, of Michelin-starred restaurants in France and Las Vegas, launched his career in fine dining alongside his father before moving on to roles at Shutters on the Beach in Santa Monica, California, Auberge Resorts, and most recently, Berg Hospitality Group in Houston, Texas. Joining Savoy is a mix of talent recruited to relocate to Savannah, like Death & Co. veteran Sam Penton as the director of outlets, as well as an all-star lineup of familiar faces from around the city. Helming the kitchen is executive chef Karim Elkady (formerly of Hotel Bardo, Southern Cross Hospitality, and Perry Lane) and executive sous chef Shannon Koprivich (also formerly of Southern Cross Hospitality), with Justin Stevenson (formerly of Husk Savannah) managing the front of house. Behind the bar, locals recognize James Nowicki and Sebastián Montero-Hernández, just to name a couple. Herein lies the true joy of a visit to Municipal Grand — the dynamite combination of the Hostess City's famed hospitality paired with Death & Co.'s gravitas. That, and food to back it all up. In the era of the aesthetic restaurant, when Instagrammability is weighted as highly as the quality of the food and service, Municipal Grand delivers on all three. Brunch at Municipal Grand. Kelly Calvillo Loaded with vibrant herbs and veggies, jewel-toned dishes are as colorful and refreshing as the cocktails and the artful vibe. Lunch standouts like the smoked salmon tartine, crispy chicken sandwich, and a mortadella roll, all served on Flora and Fauna bread. 'There's no club sandwich or Caesar salad. That's intentional,' says Savoy. This fall, the hotel will unveil its basement cocktail den, Hot Eye, decked out in red walls, blackened mirrors, and oxblood leather booths, just in time for the SCAD Savannah Film Festival. For a quieter experience, visit in the morning. The Carolina Gold rice porridge — a combination of currants, coconut, carrot, and pistachio that tastes like a cross between overnight oats and carrot cake — and a 'Fancy Omelet' (complete with a cheese pull) are well worth waking up early for. The Municipal Bar is open daily from 8 a.m. to 11 p.m. Access to the rooftop Sun Club is currently reserved for hotel guests.
Western Telegraph
4 days ago
- Business
- Western Telegraph
Still Wild distillery creates Wales' first bottled Negroni
Still Wild carbon neutral distillery, based in the Jersey Cowshed in Kilgetty, has created the first ever ready-to-drink Negroni crafted entirely in Wales. A classic Italian cocktail, a Negroni typically enjoyed as an aperitif and is known for its bitter, sweet, and strong character. (Image: Still Wild) It is usually made with equal parts gin, Campari, and sweet red vermouth and often garnished with an orange peel. Still Wild, known for pioneering bold new spirits rooted in place, already had two pieces of the puzzle- the distillery created Wales's first ever Vermouth in 2020 and distils a Coastal Gin with locally foraged botanicals. (Image: Still Wild) However, it wasn't until the launch of Rhudd Bitter Aperitif – their vivid, botanically-rich take on the world-famous Italian aperitif that gives Negroni cocktails their distinctive bitter flavour – that the final piece of the puzzle clicked into place. Named after the Welsh word for 'crimson,' Rhudd is handcrafted with wild, locally foraged botanicals that reflect the rich landscape of West Wales. With a classic bittersweet backbone from rosehips and rowan berries, rounded out by subtly herbaceous yarrow, Rhudd has opened up exciting new possibilities for Welsh mixology. (Image: Still Wild) By blending their Coastal Gin, Sweet Vermouth, and Rhudd, Still Wild can now present a truly Welsh, pre-mixed version of the iconic Negroni – perfectly balanced and ready to pour. The cocktail is handcrafted and bottled in small batches in Pembrokeshire and is ready to drink. Still Wild recommends serving it over ice with an orange twist or spring of rosemary. (Image: Tom Joy) 'Creating a 100 per cent Welsh Negroni has been a long-held ambition,' said James Harrison-Allen, founder of Still Wild. 'Rhudd changed everything – it allowed us to finally complete the trilogy. The result is a Negroni that's not just convenient and delicious, but a real celebration of Welsh flavour.' (Image: Still Wild) James says that the Still Wild Negroni stays true to the classic recipe while offering a distinctly local character – herbaceous and bittersweet with bright citrus, warm spice and a refreshing, fruity finish. Still Wild Negroni is now available via the Still Wild website and select independent retailers.
New York Times
07-07-2025
- Entertainment
- New York Times
Tired of Negronis? Try a Sharona.
A low-proof cocktail with a bittersweet profile reminiscent of a Negroni, the Sharona is a staple on the menu at Eel Bar, the Basque-inspired hot spot in New York's SoHo. It's also perfect for batch mixing, says the restaurant's co-owner Nialls Fallon, 39, making it an ideal option for hosts who want to enjoy their own parties rather than play bartender. The unfussy crowd-pleaser keeps the Campari and sweet vermouth used in a classic Negroni, but replaces gin with manzanilla sherry, a dry, high-acid alternative to the sweet cream sherries that have historically dominated the American market. The Sharona leans into manzanilla's brightness, featuring twice as much sherry as it does Campari, a ratio that also keeps the drink's A.B.V. (or alcohol by volume) relatively low. It's modeled after a prepared vermouth, a Basque Country mainstay that pairs aromatized wine with just a splash of a heavier spirit to add some oomph. 'You can sip all day and you're never really going to get drunk,' Fallon says. 'It's about having a snack and socializing.' - A Danish jewelry designer's long midsummer lunch. - In the Caribbean, a couple's laid-back birthday party with their young son. - A group of trans artists and activists' Filipino feast on Fire Island. - In a Georgian vineyard, a meal inspired by a painting. - A guide to sharing a vacation rental (and remaining friends with your housemates). - Chefs' favorite recipes for large groups. - An easy, crowd-pleasing cocktail to make in big batches. A pitcher of Sharonas — which pairs perfectly with oysters, grilled prawns and salty, fried foods — can be made well in advance and chilled until party time. Eel Bar's version uses Bodega Hidalgo's La Gitana manzanilla from the Andalusian seaside town of Sanlúcar de Barrameda (the only place in the world where manzanilla is produced) and the Basque distillery Acha's red vermouth, which has citrus and floral notes that complement the drink's orange peel garnish. But any sweet red vermouth would work. This cocktail is all spirits-based, so you don't have to worry about separation, as you would if it contained juice, and its light profile is more forgiving than something like a Negroni, which can taste off when not properly diluted by melting ice. 'Don't worry about making it too perfect,' says Fallon — a mantra for stress-free hosting all summer long. Eel Bar's Sharona, for a crowd Serves 8 Ingredients 12 oz. (1½ cups) manzanilla sherry 8 oz. (1 cup) sweet red vermouth, ideally Spanish 6 oz. (¾ cup) Campari 1 orange Ice 1. Pour the sherry, vermouth and Campari into a 1-liter pitcher and stir. Chill in the fridge for a few hours, until ready to serve. (The batch can also be funneled into a sealable bottle and chilled in a cooler or stored in the freezer for up to two weeks.) 2. Just before serving, shave strips of orange rind with a vegetable peeler, removing as little of the pith as possible, and set them in a bowl on the bar along with some rocks glasses and a bucket of ice. 3. Pour over ice to taste. (At Eel Bar, the serving is 3.25 oz. — about halfway up a standard 10 oz. rocks glass, with ice.) Hold the orange peel skin-side down over the glass and twist, misting citrus oil over the top of the drink, before dropping the peel into the glass. Prop Styling: Rachel Mannello. Camera Assistant: Timothy Mulcare.
The Age
04-07-2025
- Business
- The Age
Happy hours aren't just for bars and restaurants. Here's how to enjoy one at home
The Happy Hour, as we know it, was created by bar and restaurant owners to entice more customers into their businesses. By reducing prices on a few popular cocktails and putting out a snack or two within a strictly defined time frame, they could fill their premises with customers for a happy hour or two. Mind you, people have been gathering at the end of the working day to relax and socialise over a drink since the days of the ancient Romans and Greeks. It's a social ritual that helps separate the day from the night, and the work from the play, in a big, collective sigh of a wind-down. Italy famously has its own aperitivo hour, which was given a big nudge in the late-18th century by the invention of vermouth and other pre-dinner drinks, predecessors of the Aperol Spritz, Campari and soda, Negroni and Sbagliato. France has its equivalent in the 'apéro', but it was the Americans, who'd been using the term 'happy hour' for social gatherings and events since the early-20th century, who made it synonymous with discounted drinks and bowls of peanuts.
