Fernet Branca, a longtime mixologists’ favorite for late-night hard partying, has begun making its way into cocktails, where its many herbal flavors get some room to mingle.
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There’s been a major shakeup in the kitchen of downtown favorite Carson Kitchen, with a favorite local chef leaving the kitchen, and a legendary family name returning to it.
Alexxa’s, an upscale watering hole expected to open in early January, is the brainchild of Matt Silverman and Matt Piekarski, the creative forces behind the Hexx line of bean-to-bar chocolate as well as the Hexx restaurant and its upstairs neighbor Beer Park.
Details still are being confirmed, but we’ve learned that Scott Simon , brother of the late Kerry Simon , is taking over the kitchen at Simon Hospitality Group’s downtown restaurant Carson Kitchen .
A sugarplum may sound delectable, until you realize it’s generally either a sugar-glazed prune or a small boiled candy.
Now you can have your gingerbread and spread it, too.
New York native Stephen Blandino graduated from the Culinary Institute of America. He worked for acclaimed chef Charlie Palmer for 18 years, beginning at Aureole in New York and in 2000 helping to open the Mandalay Bay Aureole.
The sound of a Champagne cork popping is synonymous with celebration, and this being a big time of year to celebrate, many of us will stock up on the bubbly.
I’ve had reader requests before Easter seasons past for lamb-shaped butter, a Polish tradition especially popular in Buffalo, N.Y., and here’s news of a local source.
The Palms will re-open its buffet on Friday. The renovation, which began in July, is part of the massive restaurant relaunch the property is undergoing as a result of its purchase by Station Casinos.