jpschust

Qualifier- I got engaged at Moto and continue to have what I consider a somewhat special, familial relationship with the restaurant, though the cooks and servers change out regularly, so there are very few who know me. That said, it's rare we don't get recognized in one of their restaurants.I've eaten in the bar- just a few bites, and it's excellent. Another option for your friends who want steak is possibly to go to Moto just for a drink, take a cab to Primehouse and have dinner there. Additionally there's red meat on the menu over at Otom, which is still a Moto owned/run restaurant. As per the service, I've never ever considered the service arrogant- in fact, I consider most service in Chicago terrible, and Moto to be one of the only restaurants aside from Alinea, Nomi and a few select others who get high end dining service right.

They seem to be doing a nice job over at Charlie Trotter in the Palazzo. Just expect to pay a LARGE amount of money. ← Awesome, we're staying and playing at Palazzo, thus we may be able to get a comp out of this!

We'll be in LV from the 10th through the 13th, dinner reservations at Bouchon, Nobu and the Foundation Room- anywhere we should hit besides Double Down Saloon for cocktails?

you're my hero.

All, sorry for the quick post here, but I'm headed to Philly for work today (kind of last minute). Is there anywhere doing great cocktails? Ideally classic cocktails, though I'll take some newer stuff as well.

I just gained the ability to post, thus I'm putting my first post down here. Before I get to it, thank you, thank you, thank you for having a serious spirits and cocktails forum. I've been looking for this for ages. I just moved to Chicago and as luck would have it I moved around the corner from the Violet Hour. OK, getting on now. I'm working through Colin Peter Field's Cocktails of the Ritz Paris Bar Hemmingway. I love this book. I was in a Rye mood today, so I decided on the Millionaire. According to Field, the Millionaire dates to no later than 1922 from the Hotel Ritz London. The recipe is as follows: white of a fresh egg 2 dashes of Curacoa 1/6 gill of grenadine 2/6 gill of Rye First off, I have no idea what a gill is and no clue how to measure it, but the instructions are helpful in that I've got the ratio. Thus, I used 3 oz of Rye, a touch less than 1 oz of grenadine, 2 heavy dashes of curacoa and the white of a medium egg. I'd been told this was an overly sweet drink, but in using Old Portrero Rye I found the heat to nicely balance out the grenadine. The egg added a wonderful texture and the Curacoa didn't add much to it I'll be honest. In any event I should have pics up on my new blog shortly: www.acocktailaday.com Cheers, Jonny