Mr. Fortuna subsequently worked the doors and dining rooms at a succession of Manhattan restaurants, including Tavern on the Green, Lespinasse (in the
American distillers have been turning their attention to single malts, defined in Scotland as whisky produced in one distillery from 100 percent malted
At the restaurant ILIS in Brooklyn, your smoked tomato and clam dashi arrives in a giant clamshell, sealed with beeswax and roped shut.