Tagged Under Lou Bustamante


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From Mixing to Making: Bartender Spirits (News & Features)

{image_1}It's the job of a good bartender to keep up with the surge of new and rediscovered spirit brands. But some of them are now taking their job a step further, filling bottles instead of emptying them. What Bartenders Want When Simon Ford, Jason Kosmas and Dushan Zaric...Read Full Story

Ramen Shop (Restaurant/Bar/Retail Reviews)

Ramen Shop is the brainchild of three Chez Panisse alumni—Jerry Jaksich, Rayneil De Guzman and Sam White—who wanted to give a local and organic twist to ramen. The food may get much of the attention, but the cocktails are some of the most interesting and...Read Full Story

Roka Akor (Restaurant/Bar/Retail Reviews)

The 68-seat bar at this Japanese-inspired robata grill and sushi restaurant is downstairs, and with its dark nooks and dusky walls, it feels a bit like a secretive hideout, an otherworldly space where a glowing block of solid ice sits behind a striking bar, made from a single plank...Read Full Story

Capo's (Restaurant/Bar/Retail Reviews)

Walking into Capo’s is like walking into a movie about Chicago’s old mob days: art deco bar, tin ceiling, a dining room lined with red booths so shiny and plush it’s hard to not start referring to one’s dining companions as "associates." Dinner...Read Full Story

Padrecito (Restaurant/Bar/Retail Reviews)

Yes, you can find plenty of Tequila and an array of Margaritas at Padrecito, but bar manager David Ruiz can make even a scotch or gin drink seem appropriately Mexican. The gin-based Pasa Tiempo, for example, balances celery and lime in an elixir capable of extinguishing any...Read Full Story

Kronnerburger (Restaurant/Bar/Retail Reviews)

Mission between 19th and 20th may seem like the kind of block to visit for cheap drinks and trouble, but the weathered storefront of Bruno’s nightclub is deceiving. Inside, in one corner, you’ll find the destination-worthy burger joint created by chef Chris Kronner. His motto—“Rare. Salty.”...Read Full Story

Mexico City's Mezcalerias (News & Features)

That mental image is an ace for a "happy place," but for me there is an alternative ideal of Mexico: sitting inside a dark, loud and crowded mezcaleria, a bar dedicated to sourcing and serving mezcal. A plate of chile-spiked orange wedges and peanuts sits next to several copitas,...Read Full Story

PDT Cocktail Book: The Complete Bartender’s Guide from the Celebrated Speakeasy (Book Review)

Despite a steady stream of new cocktail books, few provide as much guidance on proportions and techniques to create great drinks as the bar standards The Joy of Mixology from Gary Regan and the Savoy Cocktail Book by Harry Craddock. With the release of Jim...Read Full Story

Napa’s Culinary Revival (News & Features)

{image_1}Part of Napa’s challenge was the Napa River, which tended to flood out plans for any significant development. That changed when voters approved a sales tax increase to fund a US Army Corp of Engineers project, creating flood control areas in 1998. The work exposed the previously hidden...Read Full Story

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