Sunday, December 10, 2006


Not only the food, ambiance are premium at WD-50. Even the cocktails underline the richness of the restaurant. Jose Miranda of WD-50 in New York makes a Malta Fizz, with an egg yolk. The strangest ingredients sometimes make the best drinks. Real bartenders occasionally invent cocktails that their customers would rather not try. The trouble may be personal, an aversion rooted in an unhappy memory. But we tasted it and indeed it was superb.

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