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Sam Nuckols
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June 2021
Bio
Tequila Blanco, Grapefruit Soda, Whipped Grapefruit, Lime Juice, Agave, Saline, Salted Grapefruit | Bartender Kat Calma of The Dustland Bar
Cherry Gelée, Cherry Sauce, Parmesan Crust, Flaky Salt, Sorrel | Chef Jackson Stamper of Ada’s
French Shallot-Mushroom Asiento, Avocado, French Shallot-Chile Oil, Cilantro, Fried French Shallots | Chef Matt Diaz of For All Things Good
Dry Gin, Garlic-Infused Centum Herbis, Cocchi Americano, Lemon, Basil Oil, Pecorino Romano, Black Pepper | Bartender Tucker St. John of Esther’s Kitchen
Mega Chip Cookie with Chocolate Chips, Butterscotch Chips, Peanut Butter Chips | Baker Kari Garcia of TSP Baking Company
Fried Eggs, Shimeji Mushrooms, Cauliflower, Salsa Macha, Cilantro | Chef DJ Flores of Milpa
Thai Crab Fried Rice, Cilantro, Cucumber, Tomato, Lime | Chef Sasi Phothidokmai of Weera Thai
Bluefin Tuna, Toro, Salmon, Yellowtail, Tiger Shrimp, King Crab, Lobster Avocado, Cucumber, Ikura, Crispy Ginger Rice, Tosazu Sauce | Chefs Jun An and Nick An of Nomikai at The Venetian
Dark Rum, Banane du Brésil, Espresso, Vanilla Syrup | Bartender Lu Lopez of Nocturno
Avocado, Tobiko, Radish, Pickled French Shallots, Peruvian Fry Bread | Chef Arnaldo Castillo of Tio Lucho’s