Pickett's #1 Medium Spicy Ginger Beer concentrate lets you make a Moscow Mule with just the right kick. Mixers, Re-MixedĢ015: The year your home bar beat out the bar bar. The dining room is a midcentury masterpiece perched over Lake Union, but in the Canlis kitchen, it’s right now.-Stan Parish 35–37. Where the food had been great, by all accounts, since Harry Truman held office, today the seven-course tasting menu at Canlis is thrilling-the briny sweetness of local vermouth-kissed spot prawns, the meaty funk of 28-day dry-aged lamb. But I’d forgotten: In March, it brought on then 28-year-old chef Brady Williams from Brooklyn’s Blanca, the apotheosis of hipster haute cuisine. Seattle’s Canlis-established in 1950 and now run by the founder’s grandsons-was a place I felt I should already haveĮaten at, not one I was dying to try. Pucker Up While You Get Tore UpĪpinya Thai Basil Aji Peruvian ají verde-a bright, spicy green sauce often served with rotisserie chicken-is rebooted with Thai chiles and basil for a fire-and-herbs boost.-D.L. The slices arrive about halfway through, crisp on the outside, chewy-soft inside-carbo-paeans to ancient grains and the power of long-fermentation baking, somehow elevated even higher by spreads like butter in its own sour buttermilk. Only, you have no clue that the best course (which is saying a lot) will be the bread. The Must-Order: Sliced Bread: Still Unbeatenīy the time you set foot in Semilla in Williamsburg, Brooklyn, for the $85 prix fixe-take it or leave it-you already know that the mercurial nine-to-12-course menu is inventively, intensely veggie-centric, if not outright vegetarian.In an increasingly well-heeled hood, that this place exists marks a victory for the bare feet and board shorts that settled Venice Beach.-Daniel Riley There’s no table service: Pick from the menus (the porchetta sandwich is highly recommended and over-delivers) point at the daily sides and salads behind the glass counters ogle desserts, juices, coffees, and just-baked breads. Only, since this is Venice Beach, L.A., it’s on an anonymous block across from a Gold’s Gym. Gjusta, kid sister of Abbot Kinney star Gjelina, is like the best of those hangar-sized food “-erias” people come back from Europe raving about. And Miami Beach’s Broken Shaker often farms up its caipirinha-think pineapple, lime, and kale.

At N.Y.C.’s Genuine Superette, the Copper Mine (way up at the top) pairs gin with a carrot-parsnip-turmeric-and-more juice, while Alden & Harlow in Cambridge cuts its rum-based Volcano with tomatillo and serrano. In L.A.,īartender-forager Matthew Biancaniello twists the gimlet with peppery arugula. Our age-old love of booze and our newfound obsession with farm-freshness had a meet-cute at happy hour. You’ll want some on every bite.-Brendan Vaughan 2–5. Texture-wise it starts out thin and crunchy, then gets softer and more mushroomy as you work your way down to the plate, where you’ll find a thick and generous smear of herbed, ricotta-esque Cloumage. presents like some magical fungus harvested from deep inside the magical-fungus forest: a big dramatic blossom of ’shroom, deep-fried and crispy and flecked with snipped chives.

This whole hen-of-the-woods mushroom by Upland in N.Y.C.

Bartender mom pickle dip