A new crop of mixologists are sourcing crazy ingredients, winning international acclaim, and even pairing spirits with food. The old guard calls them unschooled ‘flair’ bartenders. Whose shaker do you want to sip from?
This might be the most pedigreed kebab you’ll ever eat: prepared by Le Chateaubriand alum Frederic Peneau with meat from beloved butcher Hugo Desnoyer, homemade spelt flatbread, and herbs from Annie Bertin.
We don’t recommend visiting the Eiffel tower without a solid plan for eating, whether to fortify yourself for the wait or to restore your sanity after the harrowing elevator ride. Here are some tables to consider that don’t require a crosstown trip.