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| Get your disco sparkle jacket -- tis the season! - Image from NBC's Parks and Recreation |
Showing posts with label Rob Roy Seattle. Show all posts
Showing posts with label Rob Roy Seattle. Show all posts
Monday, February 3, 2014
FoodTrek: Treat Yo Self - It's the Best Day/Night of the Yeeeeeear!
Kudos to all you For the Glow/health-conscious/clean livin' folks pushing ahead through January and beyond. This is not a post about any of that. This is a post about livin' large (within reason) and celebrating that most wonderful of unofficial self-proclaimed holidays that should be proclaimed as often as possible: TREAT YO SELF: 2014.
Monday, March 8, 2010
FoodTrek: Belltown Dinner and Drinks With Ventana and Rob Roy
It was a day of celebration last week, as the grey skies magically parted and this strange, brightly-glowing orb appeared out of the newly-cleared blue skies... oh yeah, I remember what that is -- THE SUN! The Magic 8 Ball said All Signs Point to Yes and Seattle pulled out all the stops on this red letter day, as it happened to be the monthly meeting of LUPEC Seattle, which also means, it's the Wasabi Prime Magical Mystical Edible Drinkable Neighborhood Tour, which included a visit to Belltown's Ventana for an enriching meal and conversation with their talented chef, Joseph Conrad, and craft cocktails at the retro awesomeness that is Rob Roy, to finish off the night with the LUPEC ladies.
For March, this Magical Mystical Edible Drinkable Tour was centered around the Belltown neighborhood, which sits not far from the Space Needle, for those unfamiliar with the Seattle area. Generally a bit of a yuppie haven, with its scattering of new condo buildings filled with young professionals and the latest cool sushi bar that will most likely change its name five times in the span of a year, there is the occasional oasis of calm that offers a relaxing cocktail and a fresh bite to eat. Along the north end of First Avenue, aptly named and situated in the perfect spot to catch all the light of even the most dreary of days is Ventana. I was fortunate to be invited to talk with Executive Chef Joseph Conrad and sample some of the items on their menu.
Greeted by Manager Armin Moloudzadeh, he artfully poured one of the signature cocktails, the Pom Pom, a pomegranate themed drink that uses prosecco to make the fresh pom seeds dance in the light. Walking through the restaurant, the space was literally aglow with the light of the afternoon sun. The large windows overlooking the Sound make Ventana one of the most picturesque places to enjoy a meal, and a prime spot to watch the sun sink down and count the stars as the evening skies appear. Since it was cocktail hour, I was able to take a photo of their take on the dirty martini, the Dirty Parisian, using spicy cornichons to add a savory kick. Something noteworthy about their drink menus is that they feature Chef Conrad's own artisanal flavored sea salts, Secret Stash Sea Salts, on cocktails like the Sultry Dog (their version of a Salty Dog), and the house bacon Bloody Mary, featuring the infamous Bakon Vodka. Spread along the rim of these drinks, the distinct flavors of chipotle and chorizo are infused in the different sea salts, adding a flavorful kick to the cocktails. Made in small batches right in Ventana, Chef Conrad's gourmet sea salts are incorporated in the food and drinks on the menu as well as used across Seattle in other restaurants and bars.
This attention to ingredients is a focus Chef Conrad places upon all the menu items at Ventana. We discussed at length the importance of freshness in food and letting the seasons dictate how a menu is continually developed; he has a clear objective to not only create good food, but to educate diners over the value of self-awareness when it comes to eating. The menu at Ventana is regularly updated every three weeks and the ingredients are seventy-five percent local, taking advantage of the rich variety of resources in the Pacific Northwest region. They are taking their devotion to locavore dining to the next level, as starting on March 18th, every Thursday they will be serving a special market fresh dinner, where every week will be different. Channeling the bedazzled power of Iron Chef's Chairman Kaga and his secret ingredient challenge, the dinner menu for Thursday nights will be unknown even to the kitchen until they see whatever the freshest items are in the Market that morning. Performing an edible waltz and allowing the seasons to lead, this places valuable trust in the kitchen team to craft a meal using only the freshest ingredients -- it's a dining movement that will hopefully only continue to catch on.
The menu at Ventana is a who's-who of local ingredients as well as popular favorites. Different creatures of both land and sea meet up with market-fresh greens and earthy mycological delights. I sampled a rich maitake mushroom soup with hunks of dungeoness crab, topped with an elegant crab flavored foam. The sweetness of the crab and the creamy, ruddy flavors of the mushroom were a nice balance, a bit like a Pacific Northwest answer to a traditional lobster bisque. Signs of a sunny spring may be here early, but cold weather favorites like the pecorino and potato gnocchi with sweet caramelized turnip, crispy ribbons of pork trotter, in a foie gras brodo make one happy for a return of rainy comfort-food days. Richly flavored dishes like these make Ventana a lovely choice for occasion dining and the flavors have a familiarity so the food remains approachable with an easy willingness for patrons to sample new things. Chef Conrad went into detail over a whimsical addition to the happy hour menu, describing house made pork shoulder sausages in fresh baked buns, dressed with exotic fare like kimchee and wasabi mustard (you had me at wasabi). Look out, gourmet hamburger/slider trend -- artisanal kimchee wasabi hot dogs are just around the corner!
As the sun slipped away in the fading light, I departed the light-filled space of Ventana, destined to return soon, and walked to the cozy mood lighting of neighborhood bar, Rob Roy to join the March gathering of LUPEC (Ladies United in the Preservation of Endangered Cocktails). Located up one street on Second Avenue, it's been one of the new craft cocktail darlings of Seattle, with owners Zane Harris and Anu Apte at the helm, garnering a lot of local and national attention, as their cocktail mixing talent is Epic. Keeping with the ecclectic interiors that include a stuffed and mounted javelina head, Rob Roy is like a hipster-friendly Playboy era lounge, with its black leather couches, tufted paneling and its signature slate wall behind the bar. It's a place that could have easily attracted the likes of the late Hunter S. Thompson, going on an all-day cocktail binge, getting smashed, and most likely firing a few rounds into the javelina head before muttering something about Bat Country. In a word, Rob Roy is awesome.
The March gathering of the Seattle LUPEC chapter had the distinction of being sponsored by the good folks at Domaine de Canton, an aromatic ginger flavored liqueur with hints of vanilla in cognac. The bottle design is quite unique and people have no doubt seen it alongside other popular specialty liqueurs like St. Germain or Creme de Violette. But how to serve such a uniquely-flavored spirit? The Masters of the Cocktail Universe at Rob Roy, Anu and Zane, waved their Hawthorne strainers in the air and shouted I Have the Power, creating a special menu of drinks for the LUPEC meeting, featuring Canton. The drinks were the following: the Canton "Negroni" (Canton, Campari, fresh orange juice, dry vermouth, on the rocks), Ginger Persuasion (Canton, Aquavit, lavender honey, strawberries, bitters, sparkling pinot noir, up), Canton Swizzle (Canton, Dark Rum, Pineapple, Orange, Lime, Falernum, crushed ice), and To LUPEC With Love, Bryn Lumsden (Canton, Rye, fresh lemon juice, maraschino, egg whites, fernet, up).
The cocktails were perfumed with the Canton ginger flavor, playing nicely with the citrus hints in all the drinks. I tend to prefer less-sweet cocktails, but all the creations for LUPEC were perfectly balanced creations, keeping the flavors true to the nature of the different ingredients and playing with textures like the creamy egg white foam or the little fizz of the sparkling pinot noir. I find that the things I enjoy are less a single flavor or type of drink, and just learning to simply say, I want a good cocktail, and being blessed with talented bartenders who understand what it means to make a well-balanced drink.
Both Ventana and Rob Roy have a similar benefit, in that they are places where you can feel comfortable walking in and letting the people in the kitchen or behind the bar lead you towards the right decision. Whether it's letting the seasons determine what fresh ingredients are at their peak, or giving the mixologist carte blanche with preparing your drink, it's a nice feeling to know your palette is so well taken care of and yet another reason to be thankful for yet another great food and drink neighborhood like Belltown.
Much Wasabi Thanks to the whole team at Ventana and Tamara Wilson PR for extending the invitation to visit for dinner and not only bend everyone's ear, but break it off from chatting with you guys for such a spell -- what a great treat that was! As always, super-duper thanks with a drink umbrella on top to Rob Roy for hosting, the ladies of LUPEC and MC/Queen Bee Wendy Miller for organizing another great meetup. Looking forward to April!
 |
| Rob Roy in Seattle - where awesome cocktails live. Photo by Wasabi Prime |
For March, this Magical Mystical Edible Drinkable Tour was centered around the Belltown neighborhood, which sits not far from the Space Needle, for those unfamiliar with the Seattle area. Generally a bit of a yuppie haven, with its scattering of new condo buildings filled with young professionals and the latest cool sushi bar that will most likely change its name five times in the span of a year, there is the occasional oasis of calm that offers a relaxing cocktail and a fresh bite to eat. Along the north end of First Avenue, aptly named and situated in the perfect spot to catch all the light of even the most dreary of days is Ventana. I was fortunate to be invited to talk with Executive Chef Joseph Conrad and sample some of the items on their menu.
 |
| Comforting gnocchi with a rich mushroom and crab soup, thanks to Chef Joseph Conrad - Photos by Wasabi Prime |
Greeted by Manager Armin Moloudzadeh, he artfully poured one of the signature cocktails, the Pom Pom, a pomegranate themed drink that uses prosecco to make the fresh pom seeds dance in the light. Walking through the restaurant, the space was literally aglow with the light of the afternoon sun. The large windows overlooking the Sound make Ventana one of the most picturesque places to enjoy a meal, and a prime spot to watch the sun sink down and count the stars as the evening skies appear. Since it was cocktail hour, I was able to take a photo of their take on the dirty martini, the Dirty Parisian, using spicy cornichons to add a savory kick. Something noteworthy about their drink menus is that they feature Chef Conrad's own artisanal flavored sea salts, Secret Stash Sea Salts, on cocktails like the Sultry Dog (their version of a Salty Dog), and the house bacon Bloody Mary, featuring the infamous Bakon Vodka. Spread along the rim of these drinks, the distinct flavors of chipotle and chorizo are infused in the different sea salts, adding a flavorful kick to the cocktails. Made in small batches right in Ventana, Chef Conrad's gourmet sea salts are incorporated in the food and drinks on the menu as well as used across Seattle in other restaurants and bars.
 |
| Who's dirty? The Dirty Parisian with spicy cornichons, guilty as charged - Photo by Wasabi Prime |
This attention to ingredients is a focus Chef Conrad places upon all the menu items at Ventana. We discussed at length the importance of freshness in food and letting the seasons dictate how a menu is continually developed; he has a clear objective to not only create good food, but to educate diners over the value of self-awareness when it comes to eating. The menu at Ventana is regularly updated every three weeks and the ingredients are seventy-five percent local, taking advantage of the rich variety of resources in the Pacific Northwest region. They are taking their devotion to locavore dining to the next level, as starting on March 18th, every Thursday they will be serving a special market fresh dinner, where every week will be different. Channeling the bedazzled power of Iron Chef's Chairman Kaga and his secret ingredient challenge, the dinner menu for Thursday nights will be unknown even to the kitchen until they see whatever the freshest items are in the Market that morning. Performing an edible waltz and allowing the seasons to lead, this places valuable trust in the kitchen team to craft a meal using only the freshest ingredients -- it's a dining movement that will hopefully only continue to catch on.
The menu at Ventana is a who's-who of local ingredients as well as popular favorites. Different creatures of both land and sea meet up with market-fresh greens and earthy mycological delights. I sampled a rich maitake mushroom soup with hunks of dungeoness crab, topped with an elegant crab flavored foam. The sweetness of the crab and the creamy, ruddy flavors of the mushroom were a nice balance, a bit like a Pacific Northwest answer to a traditional lobster bisque. Signs of a sunny spring may be here early, but cold weather favorites like the pecorino and potato gnocchi with sweet caramelized turnip, crispy ribbons of pork trotter, in a foie gras brodo make one happy for a return of rainy comfort-food days. Richly flavored dishes like these make Ventana a lovely choice for occasion dining and the flavors have a familiarity so the food remains approachable with an easy willingness for patrons to sample new things. Chef Conrad went into detail over a whimsical addition to the happy hour menu, describing house made pork shoulder sausages in fresh baked buns, dressed with exotic fare like kimchee and wasabi mustard (you had me at wasabi). Look out, gourmet hamburger/slider trend -- artisanal kimchee wasabi hot dogs are just around the corner!
 |
| The view from Ventana is stunning... and delicious. Photos by Wasabi Prime |
As the sun slipped away in the fading light, I departed the light-filled space of Ventana, destined to return soon, and walked to the cozy mood lighting of neighborhood bar, Rob Roy to join the March gathering of LUPEC (Ladies United in the Preservation of Endangered Cocktails). Located up one street on Second Avenue, it's been one of the new craft cocktail darlings of Seattle, with owners Zane Harris and Anu Apte at the helm, garnering a lot of local and national attention, as their cocktail mixing talent is Epic. Keeping with the ecclectic interiors that include a stuffed and mounted javelina head, Rob Roy is like a hipster-friendly Playboy era lounge, with its black leather couches, tufted paneling and its signature slate wall behind the bar. It's a place that could have easily attracted the likes of the late Hunter S. Thompson, going on an all-day cocktail binge, getting smashed, and most likely firing a few rounds into the javelina head before muttering something about Bat Country. In a word, Rob Roy is awesome.
 |
| If you post an invite on Facebook and have Goldfish crackers, they will come. Photo by Wasabi Prime |
The March gathering of the Seattle LUPEC chapter had the distinction of being sponsored by the good folks at Domaine de Canton, an aromatic ginger flavored liqueur with hints of vanilla in cognac. The bottle design is quite unique and people have no doubt seen it alongside other popular specialty liqueurs like St. Germain or Creme de Violette. But how to serve such a uniquely-flavored spirit? The Masters of the Cocktail Universe at Rob Roy, Anu and Zane, waved their Hawthorne strainers in the air and shouted I Have the Power, creating a special menu of drinks for the LUPEC meeting, featuring Canton. The drinks were the following: the Canton "Negroni" (Canton, Campari, fresh orange juice, dry vermouth, on the rocks), Ginger Persuasion (Canton, Aquavit, lavender honey, strawberries, bitters, sparkling pinot noir, up), Canton Swizzle (Canton, Dark Rum, Pineapple, Orange, Lime, Falernum, crushed ice), and To LUPEC With Love, Bryn Lumsden (Canton, Rye, fresh lemon juice, maraschino, egg whites, fernet, up).
 |
| Shaking things up with Canton at Rob Roy - Photos by Wasabi Prime |
The cocktails were perfumed with the Canton ginger flavor, playing nicely with the citrus hints in all the drinks. I tend to prefer less-sweet cocktails, but all the creations for LUPEC were perfectly balanced creations, keeping the flavors true to the nature of the different ingredients and playing with textures like the creamy egg white foam or the little fizz of the sparkling pinot noir. I find that the things I enjoy are less a single flavor or type of drink, and just learning to simply say, I want a good cocktail, and being blessed with talented bartenders who understand what it means to make a well-balanced drink.
 |
| I got a beverage here, man! - Photos by Wasabi Prime |
Both Ventana and Rob Roy have a similar benefit, in that they are places where you can feel comfortable walking in and letting the people in the kitchen or behind the bar lead you towards the right decision. Whether it's letting the seasons determine what fresh ingredients are at their peak, or giving the mixologist carte blanche with preparing your drink, it's a nice feeling to know your palette is so well taken care of and yet another reason to be thankful for yet another great food and drink neighborhood like Belltown.
Much Wasabi Thanks to the whole team at Ventana and Tamara Wilson PR for extending the invitation to visit for dinner and not only bend everyone's ear, but break it off from chatting with you guys for such a spell -- what a great treat that was! As always, super-duper thanks with a drink umbrella on top to Rob Roy for hosting, the ladies of LUPEC and MC/Queen Bee Wendy Miller for organizing another great meetup. Looking forward to April!
Monday, September 21, 2009
FoodTrek: L’heure Verte at Naga
The Green Fairy. From the French nickname, La Fee Verte, it affectionately refers to absinthe, truly a spirit of delectable mystery, clouded in a louche made up of more of myth than fact. Beyond the threat of madness the drink rumored to cause, absinthe was the fanciful poster child for the bohemian movement of art and poetry in late 19th century Paris. The process of the halcyon green absinthe turning into a swirl of cloudy opalescence when water is introduced to insolubles within the liquor's ingredients was compared to the elusive spark of artistic inspiration. The Prime was given the opportunity to play avid spectator to the inspirational and artistic work of the ladies behind the bar at Chantanee's Naga for an evening, to watch them revive the bohemian spirit of turn of the century France at Rouge! A Ladies Night. Vive la bohème !
I've posted about Naga several times before, not just because I love Chantanee's Thai food, but because I always feel like I learn something when I sidle up to the bar. It's a rare treat to experience a place that has bartenders blessed with crazymadskillz to basically tell you what you should be drinking, and be right every single time. Adhering to their special Rouge! event menu, myself and some members of the infamous Happy Hour Martini Mafia took advantage of these unique cocktails and the opportunity to bend the ear of the very talented and award-winning guest bartender, Anu Apte of Seattle's Rob Roy bar (previously the Viceroy).
Along with the talents of Ms. Apte, the other ladies holding court at the bar were Chelsea North of Vessel fame, and Amanda Womack, one of Naga's resident bartender extraordinares. They were like the Charlie's Angels of bartending: fighting crime, solving mysteries, and mixing frosty beverages to save the world from boring appletinis.
The drink menu was a chef's table equivalent of unique cocktails, all a respectful nod towards past and present. Anu Apte's contribution were two drinks, the Saffron Sandalwood Sour and the Moxie Bird. The Sandalwood Sour was a subtle, fragrant whisper of a drink. Taking cues from her own childhood memories, the dusting of the sandalwood powder atop the cloud of egg white foam provided an aromatic prelude to the tasting of the gin-based drink, creating a really lovely experience that engaged all the senses. The Moxie Bird was the main course to the Sandalwood Sour's appetizer. Bourbon-based, the Moxie indeed had moxie. The floral notes of the St. Germain provided a nice balance, letting one really savor all the flavors in the drink.
It was reminiscent of a Manhattan, but a kinder, gentler version. One that would at least give you a sultry wink before knocking you to the floor.
I next selected a drink from the Naga home team, courtesy Andrew Bohrer, who authored the Star Trek inspired Nurse Chapel. I have much geek respect for someone who puts a drink on the menu called the 4d6 (the dice are epic, as is the potential damage one of those mystery drinks could inflict). Ultimate nerdy props to a spirited tribute to Star Trek creator, Gene Roddenberry's wife, Majel Barrett, who in the original series played Nurse Christine Chapel, prior to gaining intergalactic Betazoid Cougar status as Deanna Troi's minx of a mom. How dorkasaurus-rex is it that I know that? At least the drink was pretty awesome -- rich flavor of armagnac, the sweetness of the violet liqueur being balanced out with chocolate bitters. One flavor never fully taking over the other, the profile changing as the ingredients begin to coat one's palate. Captain Kirk would totally dig this Nurse.
Speaking of palate, our tummies were rumbling and the only answer to this call of the wild is Thai food. Thank god we were prepared! Chantanee's kitchen put together a special menu of nibbles for the night, and we feasted on bacon-wrapped sausages with spicy sriracha, crispy calamari salad, and my favorite, stuffed crispy chicken wings. The chicken wings were like protein-powered springrolls. They took chicken wings sliced with a small pocket, and then stuffed them with the familiar springroll filling. These were great choices, as they weren't too heavily spiced to compete with the featured cocktails.
Despite Andrew Bohrer's recommendation to experience every drink, I got four out of the five. I did not have the Couturier, but did sample it from one of my Mafiosos and fellow bloggers, Ms. SjBe . Created by the award-winning Jim Romdall of Vessel, this gin-based drink has the look of a prosaic Cosmopolitan, but the familiar blush belies its fresh and complex gusto. Anu Apte explained the Couturier's genesis, which came together as a result of an excess of fresh rosemary syrup and a bar full of models who like bubbly. Not overly sweet, the fresh pine flavor of the gin and rosemary combine nicely with the fresh citrus, and a hit of bubbly at the end to appeal to the inner-supermodel in us all.
I credit Amanda Womack for introducing me to an absinthe that I thought was quite enjoyable, with or without the French method of dissolving a cube of sugar with a slow stream of water. The Swiss-made Kubler has a really pleasant flavor. I'm not a huge fan of anise, only appreciating it in small doses, and this particular brand of absinthe was smooth, sweetly aged, and with only notes of the licorice flavor to enhance the taste. There was no unpleasant burn or peppery flavor that I've found with other absinthe brands. Kubler's flavor is nuanced and complex, and when I ordered a glass of it, prepared with the lovely and picture-worthy balancier service, the Green Fairy blessed us with her presence, as the louche blossomed within the glass. Posessed with the artistic intent of souls like Henri de Toulouse-Lautrec, it was a good night to enjoy life in a bar full of music, people, and ample spirits.
Merci to Chantanee and Bar Naga for creating yet another educational and magically delicious evening, as well as the Jeff Busch Band for performing. The ladies of Rouge! were a treat to chat with and watch them perform their spirited magic. Thanks also to Intermezzo Salon for providing little goodie bags to the ladies sitting at the bar, and letting the ladies behind the bar model their dandy styling.
* Post Script: Thanks to Liqurious and FoodieView for posting the absinthe photo on their sites! Cheers to you!
 |
| This Moxie Bird will put a feather in your cap, and a dent in your liver - Photo by Wasabi Prime |
I've posted about Naga several times before, not just because I love Chantanee's Thai food, but because I always feel like I learn something when I sidle up to the bar. It's a rare treat to experience a place that has bartenders blessed with crazymadskillz to basically tell you what you should be drinking, and be right every single time. Adhering to their special Rouge! event menu, myself and some members of the infamous Happy Hour Martini Mafia took advantage of these unique cocktails and the opportunity to bend the ear of the very talented and award-winning guest bartender, Anu Apte of Seattle's Rob Roy bar (previously the Viceroy).
Along with the talents of Ms. Apte, the other ladies holding court at the bar were Chelsea North of Vessel fame, and Amanda Womack, one of Naga's resident bartender extraordinares. They were like the Charlie's Angels of bartending: fighting crime, solving mysteries, and mixing frosty beverages to save the world from boring appletinis.
 |
| Saffron Sandalwood Sour, Couturier, and the Nurse Chapel - prepared to be negronked - Photos by Wasbi Prime |
The drink menu was a chef's table equivalent of unique cocktails, all a respectful nod towards past and present. Anu Apte's contribution were two drinks, the Saffron Sandalwood Sour and the Moxie Bird. The Sandalwood Sour was a subtle, fragrant whisper of a drink. Taking cues from her own childhood memories, the dusting of the sandalwood powder atop the cloud of egg white foam provided an aromatic prelude to the tasting of the gin-based drink, creating a really lovely experience that engaged all the senses. The Moxie Bird was the main course to the Sandalwood Sour's appetizer. Bourbon-based, the Moxie indeed had moxie. The floral notes of the St. Germain provided a nice balance, letting one really savor all the flavors in the drink.
It was reminiscent of a Manhattan, but a kinder, gentler version. One that would at least give you a sultry wink before knocking you to the floor.
I next selected a drink from the Naga home team, courtesy Andrew Bohrer, who authored the Star Trek inspired Nurse Chapel. I have much geek respect for someone who puts a drink on the menu called the 4d6 (the dice are epic, as is the potential damage one of those mystery drinks could inflict). Ultimate nerdy props to a spirited tribute to Star Trek creator, Gene Roddenberry's wife, Majel Barrett, who in the original series played Nurse Christine Chapel, prior to gaining intergalactic Betazoid Cougar status as Deanna Troi's minx of a mom. How dorkasaurus-rex is it that I know that? At least the drink was pretty awesome -- rich flavor of armagnac, the sweetness of the violet liqueur being balanced out with chocolate bitters. One flavor never fully taking over the other, the profile changing as the ingredients begin to coat one's palate. Captain Kirk would totally dig this Nurse.
 |
| The delicious and proper way to cradle the incoming booze - Photos by Wasabi Prime |
Speaking of palate, our tummies were rumbling and the only answer to this call of the wild is Thai food. Thank god we were prepared! Chantanee's kitchen put together a special menu of nibbles for the night, and we feasted on bacon-wrapped sausages with spicy sriracha, crispy calamari salad, and my favorite, stuffed crispy chicken wings. The chicken wings were like protein-powered springrolls. They took chicken wings sliced with a small pocket, and then stuffed them with the familiar springroll filling. These were great choices, as they weren't too heavily spiced to compete with the featured cocktails.
Despite Andrew Bohrer's recommendation to experience every drink, I got four out of the five. I did not have the Couturier, but did sample it from one of my Mafiosos and fellow bloggers, Ms. SjBe . Created by the award-winning Jim Romdall of Vessel, this gin-based drink has the look of a prosaic Cosmopolitan, but the familiar blush belies its fresh and complex gusto. Anu Apte explained the Couturier's genesis, which came together as a result of an excess of fresh rosemary syrup and a bar full of models who like bubbly. Not overly sweet, the fresh pine flavor of the gin and rosemary combine nicely with the fresh citrus, and a hit of bubbly at the end to appeal to the inner-supermodel in us all.
 |
| The Green Fairy sends us off for the evening - Photos by Wasabi Prime |
I credit Amanda Womack for introducing me to an absinthe that I thought was quite enjoyable, with or without the French method of dissolving a cube of sugar with a slow stream of water. The Swiss-made Kubler has a really pleasant flavor. I'm not a huge fan of anise, only appreciating it in small doses, and this particular brand of absinthe was smooth, sweetly aged, and with only notes of the licorice flavor to enhance the taste. There was no unpleasant burn or peppery flavor that I've found with other absinthe brands. Kubler's flavor is nuanced and complex, and when I ordered a glass of it, prepared with the lovely and picture-worthy balancier service, the Green Fairy blessed us with her presence, as the louche blossomed within the glass. Posessed with the artistic intent of souls like Henri de Toulouse-Lautrec, it was a good night to enjoy life in a bar full of music, people, and ample spirits.
 |
| Goody for goodybags and the floral flourish of a Mekong Sour - Photos by Wasabi Prime |
Merci to Chantanee and Bar Naga for creating yet another educational and magically delicious evening, as well as the Jeff Busch Band for performing. The ladies of Rouge! were a treat to chat with and watch them perform their spirited magic. Thanks also to Intermezzo Salon for providing little goodie bags to the ladies sitting at the bar, and letting the ladies behind the bar model their dandy styling.
* Post Script: Thanks to Liqurious and FoodieView for posting the absinthe photo on their sites! Cheers to you!
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