At David Chang’s Bar Wayō, we also have this stout and pleasingly stodgy curry doughnut, a crusted savoury beignet filled with a squelch of fiery tomato and mushroom. Real drinking food, a fine foil for their evolved tiki cocktails, another NYC fetish.
My love affair with classic bars, and classic martinis, continues: this one in the “storied” (as our US chums like to say) King Cole Bar in Midtown’s St Regis hotel. The perfect silver bullet.
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