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The menu has sections for daiquiris, stirred drinks, and classics, and also includes several large-format drinks. Guests at the space receive an amuse-bouche-style drink, a pineapple daiquiri served over Japanese-style shaved ice. The room also includes a wide variety of rums, including vintage and expensive brands; rums from St. Lucia ...
From old-fashioneds and mai tais to house margaritas and Manhattans, here are the alcoholic drinks to order and avoid, according to the pros. 7 of the best and 7 of the worst cocktails to order ...
Some Chicago restaurants also serve mild sauce, which can include various ingredients such as barbecue sauce and ketchup. [15] Rib tips, the cartilaginous end pieces left from butchering St. Louis–style ribs, became popular in the South Side of Chicago because of their low cost. The gelatinousness of the rib gives it a chewy exterior when cooked.
The menu at José Andrés' Pigtails bar includes fried pig ears and snouts with rey silo cheese foam and a cocktail with pork consomé and sherry.
A smash is a casual icy julep (spirits, sugar, and herb) [32] cocktail filled with hunks of fresh fruit, so that after the liquid part of the drink has been consumed, one can also eat the alcohol-infused fruit (e.g. strawberries). The history of smashes goes back at least as far as the 1862 book How to Mix Drinks. [33]
With these 15 Aperol cocktails in your repertoire (including margaritas, palomas and negronis), you’ll finally understand how versatile the beverage really is. What Are the Flavor Notes of Aperol?
Portillo's Restaurant Group, Inc. [4] is an American fast casual restaurant chain based in the Chicago area that specializes in serving Chicago-style food such as hot dogs, Maxwell Street Polish, and Italian beef. The company was founded by Dick Portillo on April 9, 1963, in Villa Park, Illinois, under the name "The Dog House".
The Chicago cocktail is a brandy-based mixed drink probably named for the city of Chicago, Illinois. [2] It has been documented in numerous cocktail manuals dating back to the 19th century. [ 3 ] Chicago restaurant critic John Drury included it in his 1931 guide Dining in Chicago , noting that it had been served at the American Bar in Nice and ...