Two local restaurants are this month rolling out new cocktail menus – and the featured drinks couldn’t be more conceptually different.
At The Glass Onion, which emphasizes, local seasonal cooking, the beverage program is treated as “a natural extension of culinary practices,” according to a press release.
For the drinker, that means bourbon punch made with whole milk from Edgefield; bloody Marys featuring High Wire vodka and garnished with housemade pickles and Cuba Libres built from High Wire Distilling rum and Mexican Coke (which will continue to be sweetened with sugar, despite the furor which this week erupted when online reports revealed an independent bottler was considering adding more fructose to the formula.) The West Ashley restaurant is also localizing its beer list with seasonal brews from Westbrook. Continue reading
Home Team BBQ this weekend unveiled the fruits of owner Aaron Siegel and executive chef Taylor Garrigan’s recent study trip to Austin, Tex: Brisket, beautifully fatty, smoky and tender — if a cut below what the pair likely encountered in Hill Country.
The brisket I sampled at The Alley on Saturday night was the unfortunate victim of inexpert slicing, a problem all-too-common even in the Lone Star state, as my friend Daniel Vaughn’s recent Texas Monthly blog post attests. As Vaughn, the magazine’s barbecue editor, points out, there are several ways to slice a brisket, but none of them involve slicing with the grain. A brisket sliced with the grain acquires an unappealing, stringy pull, and is tougher than brisket sliced against the grain.
“That’s one of the things we’re dealing with,” Siegel says of the extensive staff training required to produce a perfect brisket plate. “We’re schooling everyone on how to serve it.” Continue reading