Wednesday, December 16, 2009

Cocktail hour.

My love for the bar at Ouest is well-documented. The affair continued this weekend, when I met my friend Cristin there for a drink and an early dinner. Dinner was, as usual, delicious (I swear I'd sell my soul for that green salad.), but my favorite part of the evening was cocktails and gougères.

Ouest always has at least one signature brown-spirit cocktail on their menu, and their latest and greatest is the Watson, a riff on the Manhattan made with brown butter-infused (YES, you read that right.) bourbon, a dash of sweet vermouth, and an orange peel. Round, nutty, smoky perfection. (By the way, check out this interview with Eben Freeman to find out the trick of infusing liquor with fatty flavor, minus the grease.)

And, right alongside, a sizable basket of the house gougères, ripe with stinky cheese and speckled with black pepper. If you still need to be convinced of a reason to eat at the bar, these ought to do the trick. And if you're sweet, Seth might snag you a few extra when they come out of the oven.

2315 Broadway
Between 83rd and 84th Streets

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