Archive for January 2014
and Kentucky was never the same again …
t says: Always on the job, a and v have been enjoying their long-weekend trip to Kentucky. While the bourbon trail was a’s primary objective (as he is celebrating his big 3-0), I’m sure there will be no shortage of great food, great friends, great times. Check out his tweets off to the right of the screen.
drb storms Restaurant Steiereck
t says: When g and I visited out friend drb in Vienna, we went to Michelin-starred Steiereck for a cheesey luncheon, missing out on the opportunity to eat their for dinner. Well … drb went back and conquered their tasting menu. While he has not given me any comments, he has given me the pictures. So why not just post them here? That’s right, there’s no reason:
Look carefully at those wine glasses. I think they’re Zalto! That’s sexy.
This wine glass also appears to be Zalto. Nice!
prepare for resto-week!
t says: If you haven’t yet, you should probably be making reservations for restaurant week. If you’re good, maybe you can snag one at one of these places:
While I currently lack reservations at these places, you bet your bunsen burner than we have reservations at Mercato and Russet – we just can’t resist a good BYO …
let’s celebrate with bubbles! … if t could drink bubbles …
t says: I know it’s been a while since we’ve had a substantive post. Sorry! I forgot to put up our “we’re going on break” post that we typically do every year around this time – oops!
In any case, I promise that we’ll get back up and running – we’ve just been busy eating at the same places we’ve always eaten (e.g. Talula’s Garden at New Year’s … they totally crushed it), drinking wines with the usual crew (look for our twitter sidebar off to the right, coming soon!), and working hard (booooo!).
We wish you all a great new year. Bring it on, 2014!
Love,
the entire adsz cast
P.S. In the meantime, amuse yourself with this mixed drink recipe I found elsewheres online … basically, if I could drink bubbles, I’d totally be drinking this:
Chocolate Black Velvet
(From Mast Brother’s Chocolate: A Family Cookbook.)
1/2 ounce chocolate syrup (see below*).
1 ounce stout beer
3 ounces champagne
1 dash Orange bitters
1 twist of orange zest
-Pour chocolate syrup into champagne glass
-add stout.
-pour champagne slowly over the back of a metal spoon into the glass
-add bitters
-garnish with orange zest.
*Chocolate Syrup
In a saucepan, mix 2 cups water, 1/2 cup sugar, 1/2 cocoa powder, 1 ounce dark chocolate, and the seeds scraped from 1/3 of a vanilla bean. Bring it to a boil, then take off the heat, strain, and let cool.
a says: You make the syrup, I can bring the rest. And I’m pretty sure we’d all drink this, even v!
after dinner sneeze 