"We've never considered it."
For $2,500, Lakshmi will pick out your cinnamon sticks.
We asked four great chefs and one cocktail whiz to personalize the impersonal.
"For whatever reason, I got to Philly and I became obsessed with finding fake cronuts."
Bartenders are sustained by cigarettes and tater tots, which help make them some of the nicest people you'll ever meet.
Says PDT's Jim Meehan.
Plus: a party to fÃªte the Mayan apocalypse, chefs posing in 'Playboy,' and more in today's leftovers.
Mezcal breaks through, cocktails get bottled, and more.
The James Beard Award winning barman pours a set of his greatest hits in midtown.
"I guess I spend my days trying to drink juice and cleanse, and I spent my night going out and eating meat and drinking cocktails."
Expect drink recipes, a bar-design primer, and a 90-book annotated bibliography for cocktail geeks.
The cocktail bar didn't open back up last night as expected.
"It was a day, like all days, of peaches, cantaloupe, watermelon, and bread with tomatoes, but when it came time for the meat course, it was the day of the goat."
Also in the magazine this week: A tofu installation opens in Pat LaFrieda's old warehouse, and the Manhattan Cocktail Classic launches.
Daniel Humm revives his truffle-spiked hot dog, late of PDT.
Plus: the rise of kombucha tea, and how to drink for free, all in our morning news roundup.
Sean Hoard's Wellington Fizz impresses judges.