These Taza people make serious chocolate. Serious, sustainably-sourced spicy good chocolate. A taste-test chunk at their New Amsterdam Market stand sent me into a high only reserved for the deepest darkest cacao around that, for the best, results in a sneeze of over-stimulation dubbed by reflexologists as, literally, an "orgasm of the face." This chocolate's stone-ground smooth and spiked with such spice as cinnamon, Guajillo chili, pepper and ginger. To say that this euphoric attack of the senses needed any up to its ante, a concentration imbued with alcohol, cinnamon, almonds and pumpkin seed oil, is cruel to chocoholics.
Enter drip form, an extract akin to vanilla for baking and cocktails, a collaboration with small-batch Bittermans, Inc., maker of serious cocktail bitters the likes of habañero, hopped grapefruit and mole. Pass the IV, please.
Tables Available at La Silhouette, Lyon; 8:15 at Le Bernardin, Daniel
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It's 4 p.m., and that means it's time to play Two for Eight. We just asked
ten restaurants the best time they can squeeze in a couple for dinner; you
nee...
19 minutes ago
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