Braised Pork Belly in Clam Shell Bun
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Beef Curry Puffs with Mint Sauce
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Bittered Sling: Tarriquet 8yr Armagnac, Sugar, Bitters, Water, and Nutmeg
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Bittered Sling: Tarriquet 8yr Armagnac, Sugar, Bitters, Water, and Nutmeg
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Tiger's Milk No. II: Spanish Brandy, Rum, Sugar, Cream, and Nutmeg
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Sweet and Sour Pork
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"Biarritz" Monk Buck: Tarriquet 8yr Armagnac, Yellow Chartreuse, Organic Ginger, Lemon, and Soda
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Crispy Half Duck Cured in Fragrant Spices
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Kung Pao Tofu, Fresh Bamboo, and Toasted Cashews
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The Gin Fizz Tropical: Plymouth Gin, Pineapple Gum, Orgeat, Lime, Egg White, Mint, and Soda
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The Gin Fizz Tropical: Plymouth Gin, Pineapple Gum, Orgeat, Lime, Egg White, Mint, and Soda
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Mixologist Erik Atkin
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Chef Andy Wai and Mixologist Erik Atkin of Heaven's Dog - San Francisco, CA
Photo: Antoinette Bruno | June 2009
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