Food & Drink

1/2 oz. Madison Avenue Orangecello
1 oz. Dry Fly Gin
1 oz. Campari
1/2 oz. Contratto Vermouth Rosso (sweet vermouth)
Orange slice for garnish

Growing up, George Zheng dreamed of pursuing a career as a lawyer. “I certainly never thought about becoming a restauranteur,” he says.

Margarita Wednesdays
- by Deborah Rodriguez

Recommended by Mary Severson

Strawberry Basil Lemonade
Makes 1 serving

In three short years, Tavern 4&5 has turned an inconspicuous corner near Highway 212 and 78th Street into a drive-worthy destination that serves pub food with a twist, topped off with a cocktail menu and 22 draft beers.

New Orleans Hurricane
Makes 1

The Nest by Kenneth Oppel
-Recommended by Mary Severson

There’s no need to fire up the grill for your next backyard BBQ— just order up a pizza oven. These two southwest metro rolling restaurants specialize in pizza catering to-go with portable ovens that pop up at farmers markets, fairs, festivals or your backyard.

On Immunity: an Inoculation
by Eula Biss
Recommended by Laura Carlson

Sangria is one of my favorite summer sippers. This drink recipe is easy to make and everyone loves it. Enjoy!

Cucumber Sangria

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