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Everything posted by san

  1. Likely Doubtful: 1.5 oz. Angostura Bitters 1 oz. lemon juice 1 oz. simple .25 oz. Batavia Arrack .25 oz. Pierre Ferrand Dry Curacao 1 egg white splash seltzer dry shake, shake and strain into dry collins, top with seltzer Simple variation of an Angostura Fizz. The curacao and arrack soften the bitters enough to make this really approachable even though Ango is the main ingredient. It separates pretty quick, but the color is awesome.
  2. I'm going to NY as well on Sunday and Monday and would love to visit Milk and Honey once more before they move. Does anyone know how to arrange reservations?
  3. san

    Bar Rot Hands

    Thank you everyone. We've all started using gloves since the original post and have found ones that work pretty well. Our nails are about 90% better. Toby, I hadn't ever even thought about a manicure!
  4. san

    TOTC 2012

    I'll be there with the rest of our staff... looking forward to closing the bar for a week of "research". Last year was my first time and I've not stopped looking forward to this year since. Sandy Levine The Oakland Art Novelty Company 201 West 9 Mile Road Ferndale, Michigan 48220 248-291-5295 www.facebook.com/ArtNoveltyCompany twitter: @theoakland
  5. I have read that this is caused by a combination of citrus, constantly wet, and sanitized hands. Does anyone know of some solutions, other (less costly) than an automatic dishwasher (and new plumbing for it)?
  6. We do our CR#2 with Cocchi instead of Lillet. The difference is pretty surprising; more complex and balanced. The Lillet can be a little sharper. Good call.
  7. We've been selling a ton of these: Roman Candle 2.5 oz Flor de Cana 4 yr .5 oz fresh squeezed lime juice .25 simple (1-1) .25 jalapeño syrup (dissolve sugar in equal amount of water with 4 chopped jalapeños (with seeds) for each pound of sugar/water) (top) homemade grapefruit-ginger soda (can substitute squirt) This is a slight variation of the Roman Candle found in Trader Vic's Bartender's Guide. We added the jalapeño syrup and it really brings out a lot of the other flavors.
  8. As a person who has a bottle of Del Maguey San Luis Del Rio on hand, and especially as a Lebowski fan I think I am duty-bound to give this one a spin. I even have a Sioux City Sarasparilla at home which the Stranger tells me is a good sarasparilla. Original drink?? It is. We made our own sarsaparilla soda and loved the earthy and woodsy-ness, and thought Del Maguey would work well with it. I kept thinking of 'tumblin tumbleweed' (for the name), and we poured it for a guest and she recommended Bar Eats You, which I think is much much better.
  9. Bar Eats You 2 oz Del Maguey San Luis Del Rio 1 oz Fresh Squeezed Lime Juice .5 oz Demerara Syrup Shake and Strain over ice into collins glass and top with Sarsaparilla Soda.
  10. Possibly the best cocktail for universal approval (particularly vodka drinkers not familiar with classic cocktails) we've found is the Part & Parcel, from The Violet Hour in Chicago 2 oz Tanqueray no. 10 .75 St. Germaine .75 Fresh Grapefruit Juice .25 oz Fresh Lime Juice .5 oz Simple Syrup 5 drops Grapefruit Bitters I think they use either Plymouth or more often Tito's (Vodka can be easily substituted, but if you're trying to convert or educate, I like showing people gin doesn't have to be abrasive. The citrus in the T10 blends in with everything else and the juniper then falls into the background as well. Most people can't find the gin unless they're really looking for it. Sandy Levine The Oakland Art Novelty Company
  11. We serve a sazerac variation called On The Night You Were Born. It's 2 oz. Wild Turkey Rye, .4 oz Dios Baco Pedro Ximenez (a particularly dark dessert sherry), 3 drops absinthe bitters and 6 drops Angostura bitters. Comes out pretty much black and drinks a little sweeter than a sazerac up front but with an incredibly long and complex finish. Sandy Levine The Oakland Art Novelty Company
  12. We use the smoking gun to fill shakers preloaded with ice, seal them, and store them in the freezer a few times per night for our hickory-smoked margarita . Assemble the ingredients, pull the shaker out and shake ingredients in the smoked ice. Guests love it. Sandy Levine The Oakland Art Novelty Company
  13. www.detroitrestaurantweek.com Which restaurants will you be going to? It is 10 days, covering two full weekends and has basically all of Detroit's best restaurants participating. I am curious to hear everyone's opinion...
  14. I did this on Wednesday and don't regret a thing. I highly recommend trying as many different drinks as you can; it is a true pleasure to be continually surprised by a continuous stream of expertly prepared cocktails... sort of like a multi-course dinner at a world-class restaurant, only of the liquid variety. Congrats again to Toby and Josh who have created a true gem. Personal Standouts included: Juliet & Romeo Maloney Negroni Bacon Old Fashioned Jack Rose Reelfoot Manhattan Terra Rica Ramos Gin Fizz I am a little glad that I live 500 miles away; otherwise I could face a swift financial ruin enjoying a daily consumption of these brilliant concoctions....
  15. Truly awe-inspiring. I can't wait to see it!
  16. It is indeed a scary time for fine dining in Detroit. While certain coney islands and olive gardens are doing gangbusters the nicer places (especially within the city limits) are really really hurting hard. aside from tapawingo and musashi, it was reported today that c-pop gallery (not a restaurant) and the legendary baker's keyboard lounge will most likely close by the end of the summer. I was impressed by Molly Abraham's column today urging diners to dine at their favorite restaurants more frequently, not only to support them, but also because they may not have the chance to do so for very much longer.
  17. naftal, i am shocked and disappointed that you chose national over lafayette- to me there is absolutely no comparison. coneys aside, i like zingerman's deli in ann arbor- everything else i can think of can be found in most other major cities. actually slows bar bq would also be a must-visit. and the redcoat tavern for a consistently solid and well prepared meal. and some kind of detroit pizza, whether it be buddy's or lui's. if only one, though, my vote is for lafayette coney island.
  18. the only martini on our bar menu reads: The Churchill- Hendricks Gin, a Wistful Glance at Vermouth when the spring menu rolls out The Churchill will be replaced with: "Martini" Wet or Dry, Gin and Vermouth or Gin, respectively Many have commented on the name of the Churchill and we've used that as an in for conversation/educaton; we figure that the "Martini" will do the same.
  19. With all due respect, I don't believe that for a minute. It's possible that their policy varies, depending on certain (unknown to us) factors. But since the Alinea people are known to read these forums and are likely well-aware that this issue is discussed here and elsewhere, it seems unlikely to me they would be selective in how they offer the pairings. That just doesn't add up, given how public nearly every aspect of this restaurant now is. I could be wrong and it wouldn't be the first time but I'm guessing there's a much more obvious explanation about the split pairings and how they are offered. =R= ← agreed. like i said it was likely a simple miscommunication.
  20. I've only been there a couple of times, but it really didn't seem like that kind of place- it may have just been a simple miscommunication.
  21. my wife and i had the same issue the last time we went (early 2007) and considered it the one and only flaw in either of our 2 experiences there. since reading that they may now allow it, we now plan to go back as soon as we can save enough money
  22. san

    calf liver

    davio's chicken livers are my favorite....
  23. this statement should be amended to say "To me, our coney islands (the restaurants) are all pretty interchangeable, aside from LAFAYETTE CONEY ISLAND in Detroit, which is hands down the most amazing coney in existence." For breakfast I would recommend Forte in Birmingham, and I highly recommend the new Brian Polcyn restaurant in Birmingham, Forest Grill. It can be tough to get a reservation but the bar is 1st come 1st serve and the food is excellent
  24. congratulations toby and TVH staff on a year of excellence.... i was in last weekend and it was as good as the first time i was there. the atmosphere and quality of cocktails are top notch. i will be back in late august when i am in chicago next to check out the summer menu
  25. i'm not sure if it's been mentioned upthread, but i vetri was one of the best meals i've ever had and definitely the best italian i've ever had. almost impossible to get a reservation but definitely worth calling to see if there are cancellations. if you're in the mood for a steak try davio's (i used to work there)
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