A Michelin-starred restaurant in San Francisco serves a $95 nonalcoholic beverage pairing for its tasting menu – and that’s actually cheap.
in San Francisco that offers, in addition to its $225 tasting menu, a $95 beverage pairing. Sounds reasonable? Well, consider the nine beverages are all nonalcoholic.
“We’re lactic-fermenting gooseberries. We peel and wash and weigh and season them, then let them ferment for five days,” he says. “We’re juicing carrots and bringing them together in seasoning. There are a lot of processes, and they’re almost mini-courses in a way.”Copenhagen’s Noma supposedly started the trend
“These need to be well-thought out and curated to fit the guest. Gen Z is not a huge alcohol-consuming group, but they do want to socialize. You have to be able to offer them something intriguing to keep them there.”, a new fine-dining vegan restaurant in Danville, serves a sparkling “Mermaid” lemonade that turns Caribbean blue when mixed with spirulina syrup at the table. In the near future, it might have mocktails with dark-green ice cubes thanks to a healthy infusion of chlorophyll.
“They’re still using old-world tactics. I know some wineries are using a fish bladder to filter the wine,” Pullaro says. “Then there are winemakers who use bone char to refine the wine. It’s actually quite hard to find wines that are vegan.”, a vegan restaurant in Palo Alto and San Francisco, carries an extensive menu of mocktails, including a N/Agroni with corn silk and smoked thyme and a Passion Sour with nonalcoholic rum, lime and a cloudlike topping.
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