Martin Miller’s Gin
Gin has been making a comeback for years now, and the range of options out there can be dizzying. I’ve recently fallen in serious love with Martin Miller’s miraculous gin. It’s subtle and elegant, kissed with bright citrus and a whiff of gently sweet perfume, all of it wrapped up in a texture of astounding smoothness. A Valentine’s Day cocktail mixed with this gin is about as romantic and classic as V-Day drinking gets.
Four Roses Bourbon
While bourbon has traditionally had a reputation as a guy’s drink, the kind of spirit that inevitably leads to karaoke and stumbling home drunk—well, that’s just no longer the case. And while the big boys like Maker’s Mark and Knob Creek may get most of the bar-order love, bourbons like Four Roses are where the real fun is. For about $20, small-batch and single-barrel bottlings deliver all the complexity you could hope for. Bourbon is finally getting the respect it deserves.
Yeah, we know—pink Champagne is about the most Valentine’s Day-appropriate tipple there is. But just because you’ve had it before doesn’t mean there’s nothing left to discover. So instead of picking up the same old bottle of bubbly you do every year, try something new. From always excellent Bollinger to the just as reliable red-berry cobbler flavors of the Nicolas Feuillatte, these are perfect both on their own and alongside whatever you have for dinner—or breakfast, or lunch—on the big day.
Chef's Know Best
We asked the hottest chefs in the city what they cook when they’re feeling down, and what they cook when they’re trying to get down.
What dish do you find you prepare most often to comfort yourself when going through a rough patch?
“Comfort food to me is Chicken Curry Soup from Cafe de Laos and eating it on the couch with my wife. It has everything—a rich broth, hot, sour and sweet all at the same time." -Michael Solomonov, Executive Chef/Co-Owner, Zahav
“I always love to make long slow braises as sort of therapy. I like to spend dreary winter afternoons at home in the kitchen listening to music having a glass of wine and prepping and cooking a pot roast or short ribs.” -Terence Feury, Executive Chef, Fork
“I take an organic whole chicken, add onions, carrots, garlic, rosemary and thyme and fingerling potatoes, put it all in one pot to roast. It’s comforting because it makes the house smell warm and it tastes so satisfying." -Adama DeLosso, Chef De Cuisine, Garces Trading Company
“Chicken and sausage pot pie, but please not the baked freezer section shit. It's gotta be boiled with dough squares, Pennsylvania Dutch-style, just like Mom makes at home in York, Pa.” -MacGregor Mann, Chef De Cuisine, Amada
“Any hearty soup served with a good crusty bread would do the trick.” -Guillermo Pernot, Executive Chef/Partner, Cuba Libre
“Pasta with olive oil, balsamic vinegar and salt. I grew up eating a lot of pasta and my dad always had a box of kosher salt, not a shaker, a box—so that reminds me of home.” -Anthony Scuderi, Chef De Cuisine, Tinto/Village Whiskey
“OK, to comfort myself there is no cooking involved, simply open a fresh box of Cheez-It!” -Erin O'Shea, Executive Chef, Percy Street Barbecue
“My great grandmother's chicken pot pie. It's never as good as hers but is still very comforting." -Maria Schmidt, Chef De Cuisine, Distrito
When you’ve got someone in your sexual sights, what do you cook for them in order to guarantee you’ll close the deal?
“I take my wife to Vetri for ‘sexy food.’” -Michael Solomonov, Executive Chef/Co-Owner, Zahav
“The ultimate romantic dinner at home for my wife would be lobster with fresh pasta in saffron sauce. I made it for her once when we were first married and she still talks about it.” -Terence Feury, Executive Chef, Fork
On Sunday, we showed up to Adsum after brunch unannounced to take some photos of Chef Matt Levin, who had participated in a survey we'd done in our Food & Drink Issue. He happily obliged. But then we lost his answers. Here they are.
Letters to the Editor