Bryan KimNYC Senior Staff Writer
Bryan showed up one day to snake out our drain, and he never left. He’s an enigma wrapped in duck prosciutto, which is why he smells like duck prosciutto. Hobbies include skiing and fencing. His hobbies do not, however. He’s from Seattle, and if he could only eat one food for the rest of his life he’d be upset and confused. Bryan’s previous employers include Dr. Ian Bell DDS, The Gap, and Le Bernardin.
4 Cocktails For When You’re In A Martini State Of Mind
4 Cocktails For When You’re In A Martin...
There are all sorts of Martinis out there, and here are a few of our favorites for you to make at home.
If you’re looking for a new Martini variation, try an Astoria. It has some orange bitters to help mix things up.
A Gibson is, essentially, a Martini with cocktail onions. If that sounds great, that’s because it is.
The Vesper was invented by Ian Fleming in the first James Bond novel, and it’s still one of the best Martini variations out there.
139 NYC Restaurants Where You Can Eat Outside Today
139 NYC Restaurants Where You Can Eat O...
A running list of re-opened NYC restaurants with space for you to eat and drink outside.
It’s more important than ever to support NYC’s Black-owned restaurants. This is a running list we’ll be updating constantly.
NYC Reopening Report: Carbone’s First Night Of Outdoor Dining
NYC Reopening Report: Carbone’s First N...
For my first outdoor dinner of Phase 2, I had a $69 veal parm at Carbone. It was a surprisingly calm experience.
If you need a little help remembering that it’s summer, here are six drinks to help you experience the full aura of July.
Three Cocktails To Make With Summer Produce
Three Cocktails To Make With Summer Pro...
You can add fruits, vegetables, herbs to most cocktails. Here’s how to make a Watermelon Margarita, Snap Pea Gimlet, & Strawberry Basil Daiquiri.
A Watermelon Margarita is summer in a glass, and if you’ve never made one yourself, your life is about to improve.
Our Strawberry Basil Daiquiri is a slightly sweet, complex drink that tastes like something you’d have to pay too much money for at a cocktail bar.