Publican Executive Chef Paul Kahan begins brunch this weekend with Beer Mimosas. (Photo: Battman Studios)
Michael Bottigliero (Sommelier/Eno): "Just tasted Eric Perrin's 2004 Ch. Haut-Vigneau. 70 CabSauv/30Merlot fr/Pessac-Leognan. Bright berry fruit, dusty earth, smooth tannins."
Stephanie Izard (Executive Chef/The Drunken Goat): "Going to read up on Peruvian food for my dish at the Common Threads World Festival on March 23."
Paul Kahan (Executive Chef): "Finalizing brunch menu for the Publican. Starts this Sunday. Yumaroo." (Beer Mimosas on tap!)
Nacional 27: "Talk about St. Patrick's Day with a modern Latin twist. Get Irish with (mixologist) Adam Seger's Irish Bacon Sour."
Cary Taylor (Executive Chef/Chaise Lounge): "About to cold smoke a whole mess o' chorizo."
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