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As far as accolades in the cocktail world go, it’s hard to top a James Beard Award for Outstanding Bar Program—yet Will Elliott is hardly resting on his laurels. In addition to continuing to concoct astounding, absinthe-based libations at Maison Premiere (all but eclipsing its reputation for dollar oysters), he’s helped America get hip to Europe’s aperitif tradition with low ABV tipples at Sauvage. Though if you need something a bit stiffer, it’s hard...
Having made his name at Tom Colicchio’s Craft, and helped Andrew Carmellini launch Lafayette, Manhattan was sorry to surrender Damon Wise when he unexpectedly decamped to Charleston in 2014. But what emerged as both of their losses (he quickly tired of South Carolina as well), became Brooklyn’s considerable gain, when he was successfully wooed by the Sauvage and Maison Premiere crew. We chatted with the newly installed chef/partner about his Williamsburg and Greenpoint posts, and scoped...
Have you noticed something peculiar about your cocktails lately? Perhaps that they seem a bit, less, well, alcohol-y? Don’t chalk it up to the fact that you’ve finally developed an impressive tolerance, or that bars and restaurants are trying to deprive you of your well earned (and accordingly paid for) buzz. But rather, the rise of low ABV (or low proof, or session) libations, built around aperitifs and digestifs such as vermouth, sherry and...
The nature of our job makes it difficult to regularly revisit restaurants. And yet, we can rarely resist the pull of Maison Premiere; especially if we’re anywhere near the eatery between 4-7pm, when we can avail ourselves of absinthe cocktails, and its preeminent oyster happy hour. And so, we’ve been hawkishly following the progress of its long anticipated little sibling, Sauvage, which finally debuted in the desirable, easily accessible Lokal space, mere steps from...

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