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Sam Nuckols
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June 2021
Bio
Mezcal, Lime, Bitter Melon, Applejack, Tamarind Syrup, Velvet Falernum, Salers | Bartender Spencer Vios of Abacá
Alleppey Curry, Masala Kappa Pavé, Rice Cake, Pickled Mustard Seeds, Garlic Flowers | Chef Pujan Sarkar of Tiya
Shallots, Curry Oil, Ginger, Garlic, Caradamom, Star Anise, Tumeric | Chef Ashwin Oon of State Bird Provisions
Scotch Whisky, Apple Brandy, Lime, Lemon, Meletti, BBQ Sugar, Miller High Life, Mint, Cinnamon | Bartender Travis Howse of Trick Dog
Coconut Rice Pudding, Cherry-Lime Mousse, Red Cherry Glaze, Dark Chocolate | Chef David Andrews of D'Andrews Bakery & Café
Vodka, Hibiscus Tea Syrup, Lime, Italicus, White Rum, Soda Water, Hibiscus Flowers | Bartender Harrison Snow of Lullaby
Sour Corn, Dandelion Greens, Cornbread Purée, Ramp Mayonnaise, Benton's Ham, Scallions | Chef Sam Jett of Audrey
Fermented White Asparagus Sauce, Grilled Sour Cherries, Grilled Green Strawberries, Burnt Asparagus Oil, Pickled Rose Petals | Chef Harrison Cheney of Sons & Daughters
Braised Chicken Legs, Potatoes, Radishes, Prunes, Olives, Sesame Seeds, Scallions | Chef Anthony Salguero of Popoca
Milk-Clarified Mezcal, Armenian Thyme Tea, Tomato Passata, Strawberry, Rose Geranium Tincture | Bartender Evan Williams of Dalida