Wd-50 recently sent word that in addition to their Bacchus Bail Out (all bottles are 50 percent off if you order the tasting menu), they’re offering Burgundies at 30 percent off if you order an entrée anytime in February. But here’s reason to order a cocktail instead: According to The Wall Street Journal, at least one of them was created by none other than Wylie Dufresne, who isn’t the only chef getting into the cocktail game. Dufresne uses gelling agents to clarify his version of a Bloody Mary, and Floyd Cardoz also has a take on the bloody, involving beef jerky! But the big news here is that Grant Achatz is thinking about opening a bar that will perhaps serve “liquid nitrogen, dry ice, tapiocas, foam cotton candy, it’s endless.” Grub Street Chicago e-mails the Alinea chef for more details.
Grant Achatz’s Bar is a Long Time Coming [Grub Street Chicago]
Chefs Cook Up new Cocktail Drinks [WSJ]
