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Sam Mason Plans Soda Fountain for Grown-ups
Expect ‘swiveling bar stools, homemade soda, and … did I say booze already?’
Posted 10/02/08 in Grub Street : Masonry
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We've Seen Some Great Shaker Faces, But This One Is the Best
There's a whole lotta shakin' going on.
Posted 08/12/08 in Grub Street : NewsFeed
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$5 Margaveza Among ‘GQ’ Top 20 Cocktails in America
A punky Brooklynite is in distinguished Manhattan company.
Posted 07/22/08 in Grub Street : NewsFeed
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Tailor's Absinthe Gummi Bears: Is the Green Fairy Jumping the Shark?
Now that it’s legal, is absinthe doomed to become the new bacon — a sacred product that is endlessly corrupted for the sake of a cheap laugh?
Posted 06/02/08 in Grub Street : NewsFeed
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Tailor’s Menu Reborn, Again
Sam Mason introduces mole churros and veal torchon while Eben Freeman experiments with beet sangria.
Posted 03/21/08 in Grub Street : NewsFeed
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Tailor’s Location No Longer a Well-Guarded Secret
Could it be that our beloved godchild, Tailor, whose gestation we chronicled so patiently last year, is taking its first steady steps? After absorbing the blows of the blogosphere for its first months, it has made adjustments. First, mixologist Eben Freeman’s cocktail program acquired its own identity and made the downstairs bar a destination; then Sam Mason and Fran Derby got the message that nobody wanted to eat food the size of Kit Kats and expanded the portion size; and now, at last, Tailor has thrown in the towel on its pretense of low-key anonymity and put an honest-to-God sign up on the door. What's next? Big-screen TVs? Once the philistines get ahold of you, there's nothing left but prosperity and degradation.
Posted 02/06/08 in Grub Street : NewsFeed
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Eben Freeman Turns His Cocktails Solid Just for the Hell of It
Cocktail master Eben Freeman of Tailor, having already taught us the secrets of the Hard Shake, has gone back into his cocktail lab and created one of the most compelling forms of liquor we’ve seen in a while: Tailor’s new “solids,” a series of edible cocktails. There are currently three on the restaurant’s menu: a Cuba Libre, consisting of rum and coke gelatinized into a cube (hence the name); a Ramos Gin Fizz Marshmallow (“the drink made properly is all meringue anyway, so why not make it a marshmallow?”); and his crowning achievement, the White Russian Breakfast Cereal. The last amounts to a Rice Krispies treat made by soaking the cereal in Kahlúa, dehydrating it, repeating that process, and then soaking it in vodka, sugar, and half-and-half. “Cocktail geeks are coming in and asking me all these questions,” Freeman complains. “This is just to have fun!” And, he adds, soberly, to “push the boundaries” of mixology. No wonder they’re curious. Related: Video: Eben Freeman of Tailor Imparts the Secrets of the ‘Hard Shake’
Posted 01/24/08 in Grub Street : NewsFeed
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PDT’s Winter Menu Blows Our Minds, GI Tracts
PDT’s winter cocktail menu debuted last night, and we are still hung-over. Mixologist Jim Meehan consulted his peers for the menu, which includes contributions from Pegu’s Audrey Sanders, Tailor’s Eben Freeman, “International cocktail maven” Charlotte Voisey, and others. There’s even a nod to Adam Platt in the description of PDT bartender Don Lee’s Benton’s Old Fashioned, a combo of bacon-infused bourbon, maple syrup, and angostura bitters: “the crossroad of Haute Barnyard and Barroom.” (If this keeps up, we’re going to have to add Haute Barnyard to the banished-words list soon.)
Posted 01/03/08 in Grub Street : NewsFeed
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Eben Freeman of Tailor Imparts the Secrets of the ‘Hard Shake’
Eben Freeman of Tailor isn’t just a bartender. He isn’t even a mere mixologist. We’ll go ahead and say it: Eben Freeman is a cocktail guru. Who else could have imported the secret maneuver of the "hard shake" to our shores from its hiding places in Japan and Slovakia? No one. And that’s why we present this video, of how to perform the hard shake, for your viewing pleasure. Click on the photo to watch.
Posted 12/20/07 in Grub Street : VideoFeed
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Tailor’s Eben Freeman Masters the Hard Shake
This month’s Food & Wine brings a pretty illuminating profile of Eben Freemen, the resident cocktail genius at Tailor (and the one man who has come through the review process completely unscathed). Freeman talks about his current creations, such as smoked Coke and brown butter rum, not to mention some of his more outré plans, such as alcoholic breath strips and a Coppertone-flavored cocktail (“That would be the ultimate summer drink.”)
Posted 11/27/07 in Grub Street : Back of the House
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Sam Mason Doesn’t Find Wine Intoxicating
Welcome to the latest installment of the Launch, where Sam Mason, former pastry chef at wd-50, relates the ups and downs of preparing to open Tailor, the swanky restaurant and lounge coming together at 525 Broome Street.
Posted 05/03/07 in Grub Street : The Launch
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More About That Hunky Sam Mason
We’re not the only ones following Sam Mason’s path to power at Tailor: The April issue of Food Arts has an excellent article on the cocktail program at the restaurant-lounge. (It’s not online, but we’ve scored a PDF.) Given that Mason’s mixologist, Eben Freeman, made his bones alongside the chef at the cutting-edge wd-50, it’s no surprise that the drinks are wild sounding. The magazine gives descriptions and recipes for four of them, including a Lychee Daiquiri With Soy Caramel, a Butternut and Falernum cocktail (“a bit like butternut squash soup –with a kick”), and a Brandy Truffle Flip. With drinks that rich, who’s going to be hungry enough to eat? Tailor Made [Food Arts] Related: The Launch
Posted 04/10/07 in Grub Street : Back of the House
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