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by: team shiftdrink category: Featured
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Brewed in Brooklyn. (Brooklyn Based)
The 2009 official cocktail.(Tales of the cocktail)
Favorite summer beers. (slashfood.com)
Kentucky derby party NYC (metromix)

Top Ten Annoying Restaurant Customers

by: Warren Peace category: The Waitstation
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10. People who say “You shouldn’t have let us order so much food” when they finish everything.
9. People who ask for drinks with no ice.
8. People who change their order after you’ve already put it in.
7. People who say “We are fine with water” when you offer cocktails.
6. People who want to “Fire up some app-ies.”
5. People who ask for black napkins.
4. People who ask “How do you stay so thin?”
3. People who say “We haven’t even looked” a half an hour after being seated.
2. People who wave you closer to them before they order.
1. People who ask for Blue Cheese Olives.

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The “F” Word

by: Warren Peace category: The Waitstation, Featured
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The American Heritage Dictionary defines the term “foodie” as “a person who has an ardent or refined interest in food.” Well, with all due respect to the folks at American Heritage, I have waited on my share of foodies and have yet to meet one whose taste or decorum I would describe as “refined.” Dining out has become a new form of evangelism, and foodies pray at the Church of Frank Bruni. Read More . . .

THE DRINK LIST: WEST VILLAGE

by: Warren Peace category: The Drink List
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No one knows better where to find good drinks and cool bars than the people who work in them. So, the staff at Shiftdrink has scoured the city to bring you the finest cocktails and inside information on the staff behind the scenes at the city’s hottest venues. Introducing: The Drink List. For this week’s installment, we dressed up and dressed down at two excellent West Village restaurants serious about drink-ology. Here is what we drank:

GUAVACITA
We asked Kwame, the bartender at Cabrito on Carmine Street, about Pisco, one of the ingredients in the “Guavacita.” Without hesitating, he snags two shot glasses from behind the bar and pours us each a taste of this potent Chilean rum. In the “Guavacita,” Pisco is shaken vigorously with yellow chartreuse, guava, lime juice, egg whites and Peychaud bitters and poured into a small cylindrical tumbler (pictured). It looks like a frothy, oversized shot of Pepto-Bismol but the taste makes you feel like it’s spring break in Cabo.
Read More . . .

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