Hot List Nights 2008
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The much-hyped restaurant from former WD-50 pastry chef Sam Mason is proving to be as forward-thinking with its cocktails as it is with its food. (Anyway, these days celebrity chefs have competition; now, mixologists like Eben Freeman are the names to know.) Freeman creates infusions with ingredients like bourbon and huitlacoche, and turns a Cuba libre into a sophisticate's gelatin shot. The Nutty Monk—with homemade walnut cognac, Benedictine, and bitters—is particularly smooth.
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