John Daly’s Revival
1 1/2 oz Aviation American Gin
3/4 oz Freshly pressed lemon juice
2 quater slices Peach
6 leaves Mint
3/4 oz Honey syrup*
2 oz Aldagio Organic Black Tea
In a pint glass, lightly muddle peach and mint
Add spirits & mixers (through honey syrup)
Fill with ice & shake vigorously for 30 seconds
Fine strain into an ice filled highball glass
Top with black tea
Garnish with a mint tip
*To make honey syrup; combine equal parts honey to heated water and stir until honey is dissolved, let cool
The Glass Pot by Massimo Castagna
Probably about 7 months late on that idea though. Anyway, Arby’s Off-The-Menu ‘Meat Mountain’ sandwich is $10 and contains 2 chicken tenders, 1.5 oz. of roast turkey, 1.5 oz. of ham, 1 slice of Swiss cheese, 1.5 oz. of corned beef, 1.5 oz. brisket, 1.5 oz. of Angus steak, 1 slice of cheddar cheese, 1.5 oz. roast beef, 3 half-strips of bacon. Just ask for it at the counter, and it’s yours.
For this installment of “Artist Eats,” we asked Randy Colosky to share his favorite place to eat. Randy is an artist based in Oakland, who creates mind-blowing drawings, sculptures and installations.
“Boot and Shoe in Lakeshore Oakland. I like that the food is pretty simple, pizza with great crust, salads that are properly dressed and not too fussy and sort of weird deserts that are good but not what I would normally get. The menu is not very big and changes slightly seasonally. You know pretty much everything on it is going to be good. The Margherita pizza is something we usually order and the Burrata appetizer is good when they have it. My lady (Nicole) and I like to go there at the end of a long week on the late side—it’s a nice atmosphere, busy but not insane, and the staff is always really nice. You can tell its a place that was really considered and not just dressed up to be fancy and they have some really nice art in there.”
Breakfast, lunch, dinner, whenever. Robert Lambert’s Malted Milk Chocolate Sauce features “Swiss milk chocolate blended with malt, triple Madagascar vanilla and Jack Daniels whiskey.”
In a tradition allegedly dating back to Marie Antoinette, a body part that we’ve seen thousands of times now has its own Champagne coupe modeled after it. That’s right, Kate Moss’s left breast has been the inspiration for the shape of this cup—moulded while the supermodel was pregnant for extra volume—by Lucien Freud’s daughter, British sculptor Jane McAdam Freud. Commissioned by Richard Caring’s Mayfair restaurant 34 to celebrate Moss’s 25 years of service in the fashion industry, the glass will be available for use beginning in October at 34 and its three sister restaurants across London. It’s without a doubt the closest you’ll ever get to partying with the fashion icon, and the only way to classily cop a feel.
The Spread Eagle Burger is an ode to the District of Columbia. HTTR!
David Chang talks about almost cutting part of his finger off during his first and biggest failure in the kitchen. Just goes to show that everyone has to start somewhere.
For this installment of “Artist Eats,” we asked Nick Thomm to share his favorite place to eat. Nick is an artist, designer and director who lives and works between New York and Melbourne.
“In NYC, my favorite spot is Yakinuku West in East Village. It’s this rad Japanese BBQ place, and the Dinner Set is the deal. Inside it has traditional seating on the floor. Perfect spot to hang/get drunk with friends.
Leave it to the Sucklord to create action figures that Michelle Obama might actually co-sign. Starting today, The Super Sucklord opens up Suckhole 3, a pop-up showroom in East Chinatown, NYC, where these figurines and a whole lot of other cool stuff will be available. Email for an appointment here: Store@suckadelic.com and if you can’t make it, a lot of the work is available for purchase online.
This bottle conditioned, dry, hoppy American ale from Maine Brewing Company is a good one to have in the fridge when you’re looking for a beer to linger on.
The key figure in the annual Burryman’s Parade, which takes place on the second Friday of August, in South Queensferry, Scotland. Tradition has it that a local man is covered from head to toe in burrs that he has collected, and paraded along a seven-mile route with stops at pubs, factories, and official’s houses. During each pause, the Burryman is given whisky to drink through a straw, and money, as tradition states “that he will bring good luck to the town if they give him whisky and money, and that bad luck will result if the custom is discontinued.” This year the festival was “ground to a halt” when the Burryman got a burr in his eye. Luckily, all that whisky helped ease his pain, but who knows about the luck of the town?
By grafting together branches from various stone fruit trees, Syracuse University art professor and artist Sam Van Aken has, over the course of 9 years, created a unique tree that produces over 40 different types of stone fruits including heirloom peaches, plums, apricots, nectarines, cherries, and almonds.
For this installment of “Artist Eats,” we asked Erik Mark Sandberg to share his favorite place to eat. Erik is an artist based in Los Angeles, whose “Hairy Children” series we are particularly fond of. He is currently working on a new body of work, which will be exhibited at Segal Projects in 2015.
“One of my favorite places to venture out and grab some nourishment during downtime is The Black Cat on Sunset Boulevard in Los Angeles, or Silver Lake to be exact. It’s in the neighborhood of the studio and has a chill tailored atmosphere for lunch or a night out. Los Angeles has a lot of unique pockets and Silver Lake richly nurtures its creative residents. This establishment is located in Sunset Junction across the street from Intelligencia coffee and Café Stella, which are both excellent refueling stops as well.