The idea of a tasting menu at a bar seems to contradict the factors that draw you to a bar. You go to unwind, to linger or bolt based on the moment. A bartender choreographing each sip? What’s next, finger bowls? But omakase cocktailing has become state-of-the-art at spots like Walker Inn (@thewalkerinn) in Los Angeles, Roka Akor (@rokaahor_sf) in San Francisco and Barmini (@barminibyjose) in Washington, D.C.
At D.C.’s Columbia Room (@columbiaroom), Derek Brown’s team applies so much creativity to each course that it’s foolish not to take the ride. You may get a drink served in a flask that’s carved into a book. It has roots in Armagnac and touches of eucalyptus and porcini mushrooms, and it tastes like an old paperback you can’t put down. Ultimately, the cocktail menu may be an even better way to decompress: Just sit back and let the story unfold.
From Esquire’s “Cocktail Tasting Menus Are a Thing…And You Should Dive Right In”; Photo from Scoooops
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