"Notice hints of tasteful tiki while hanging ten: Dark ’n’ Stormies (in highball glasses designed by Ashe) come frozen, as do the Coronas (a secret ingredient ensures a superlative chill). Bottles of rhum arrangé are infused with lychee, papaya, and mangosteen.
A small menu (served late) offers beachy snacks gone global: braised short rib burgers with Sriracha and kimchee, and “sandy” clams — dredged in sweet potato-and-semolina flour spritzed with kaffir lime. "
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