Learn Mixology Master Method, Skip Fake Bartending Courses

So, I'll admit straight off the bat, I've attended one of those bartending courses. I didn't know much back then. The course taught me dozens of old recipes that I had to memorize and how to free pour. They used colored water, though, and I never got to taste what I "made". In the end I knew all kinds of party drinks and shooter recipes, just not what they tasted like.

Two of the top bartenders in LA, Joseph Brooke and Martin Cole, set out to change all that and create a school that would teach to-be bartenders how to make real drinks and train you the basics correctly (including developing your palate), because it's harder to beat out bad habits once you've picked them up.

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Florida's Eco Burger Chain BurgerFi Now Open in West Roxbury (MA)

There's been a trend for new chain restaurants to be more sustainable and eco-friendly, and BurgerFi out of Florida is one of them. To start with, all their burgers use all natural Angus beef. Not only that, they use tables made of recycled wood, and chairs made of recycled Coke bottles. Their fans supposedly use 66% less electricity than normal.

Their most popular burger is the Breakfast All Day.

The patty is sandwiched between hash brown and a sunny side up egg, then topped with bacon. On the bottom there's caramelized onion.

Other than burgers, they're also known for serving frozen custards - concretes in particular, the frozen custard so thick it's supposed to stay in the cup if you turn it upside down, hence the name "conrete". No, I didn't try flipping it upside down ...

In the one I tried, the vanilla frozen custard is layered with red velvet cake. Other flavors include key lime pie and one with peanut butter, chocolate, and brownie all in one.

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Butchers and Barbers (Hollywood)

Butchers and Barbers in Hollywood is Houston brothers' first venture into the restaurant business. Their bars are known for their themes and secret entrances, but this restaurant has a more classic bistro feel.

The kitchen is headed by Chef Luke Reyes (formerly of The Corner Door and Lucky Duck). The menu is divided into snacks, "Garden", "Sea", and "Land". You can expect a great Charcuterie board ($18): pate, rillettes, cured meats, house-made pickles, stone fruit jam

I had forgotten how much I like chicken liver mousse until this exceptional version here, and I couldn't stop eating it with the toasted bread. They also had housemade ricotta that was delicious.

Naturally, since this is a Houston bros' establishment, the cocktails are as good as expected. I tried the Greta Garbo ($12): hazelnut-infused Belle Mead bourbon, benedictine, honey, angostura bitters, citrus oils

 

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