I've got to get by & try those tapas! Also, Terry makes a mean Sazerac.
I agree with you about Patterson House but that place is a bit too pretentious for me. I don't mind waiting for a good drink (such as at The Violet Hour in Chicago, Patterson House's sister lounge) but I don't appreciate being treated as if I should be "thankful that they allowed me in".
The bartenders at Sweetgrass do a great job of sourcing artisan spirits & really pay attention to detail in regards to the balance of their cocktails. Terry at Grove Grill also makes one of the best Sazeracs I've ever had. Shawn at Andrew Michael is very talented when it comes to drinks. Once Tsunami debuts their new cocktail menu it is sure to please. ACRE will be a destination for exciting, unique & delicious concoctions as well. We have a wealth of opportunity here in Memphis that I hope you continue to explore.
@s28928-Joe's Wines & Liquors has Corsair--full disclosure-I work there.
To answer your second question-Tsunami, Restaurant Iris, Sweetgrass, The Cove, Majestic Grille, Andrew Michael. Wally Joe's new restaurant ACRE will also have a unique & very cool cocktail menu when it debuts.
Tiffany-their spirits are some of the most impressive I've ever had. We are so lucky to have them & I couldn't be more proud that they are made in Tennessee/Kentucky.
I completely agree with you. Misinformation & a lack of education is a detriment to every business including the wine business. If you don't know your product how can you possibly sell it? Unfortunately, we have allowed a lack of desire to become the pervasive attitude in the wine business in Memphis. Thats why when you find someone you trust, whether at a restaurant or at a retail shop, you should continue to support them & continue to allow them to take you on a wine "journey". There are so few people in this city that have the ability, much less the passion or desire, to do so.
There is no such thing as too many cheeses.
I can't believe you didn't like the Bianco Sottobosco! That is quite possibly one of my favorite cheeses.
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By Richard Alley
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