“Reserve by Amor y Amargo” announces its reopening with pioneering cocktail & food pairing experience by Mixologist Sother Teague, taking on added role of Executive Chef!
Reserve by Amor y Amargo is a prix fixe experience ($120 per person) consisting of five cocktails and four plant-based dishes, with reservations by Resy.
The menu represents the first time that Teague is taking on the role of Executive Chef, uniting the bar and kitchen under a single vision.
BRAULIO-CANO - A refreshing Spritz variation
Braulio, Cocchi Rosa, Orange Citrate, Fever-Tree Club Soda
CUBIST - A Martini-inspired tipple named for Picasso, a Suze fan
Aquavit, Suze, Dry Vermouth, Olive Bitters
Cured carrot “lox,” housemade tofu scallion cream cheese, pickled onions, fried capers, dill
ZIPPER SKIN - A sipper with multiple layers of orange flavor
Bourbon, Southern Amaro, China-China, Smoked Orange Bitters
Crispy cauliflower crusted in orange zest panko, sherry-infused golden raisin and caper emulsion
IMPROVED KINGSTON NEGRONI - A gentle take on a modern classic
Aged and Overproof Rums, Zucca, Punt e Mes, Pimento Bitters
“Scallops” of smoked, jerk-seasoned king trumpet mushroom, almond milk creamy spinach tart
CABB - A “scaffa” (Italian for “shelf,” as in “off the shelf ingredients”) cocktail that is served at room temperature
Cynar, Apple Brandy, Blanc Vermouth, Branca Menta
Slow-cooked navy bean salad with toasted garlic, carrots, peas, mint on toast,
with blistered cherry tomatoes