This is not very imaginative on my part, but I have been noticing a Negroni renaissance lately. It’s very “of the moment”! Recipe from epicurious: 1 1/2 ounces sweet vermouth 1 1/2 ounces Campari 1 1/2 ounces gin 2... (11 replies, last updated by Captain November 28, 2006)

Hello, My wife and a few friends will be staying Providence in September for a Waterfire night. We were wondering where we should eat. We are staying at the Renaissance. We would prefer walking distance to the hotel and... (4 replies, last updated by sophiecat August 13, 2009)

I moved out of the area about the time of the downtown renaissance so I don’t know much about the new joints. I loved the historic Warwick Hotel on Main Street in Hummelstown. I went back on a recent visit but only had a... (3 replies, last updated by velkyn May 11, 2007)

The Library Lounge at the Ritz Carlton is a private club, so visitors will need to go elsewhere for a good Ramos Gin Fizz. I recommend: 1. Bar UnCommon at the Renaissance Père Marquette Hotel. (Phone ahead to find out when master... (11 replies, last updated by fixer August 11, 2009)

Russian Renaissance (Geary, near ~16th Ave.) is the only one I know of, but there may well be others. There are those, however, who would argue that a ‘classically-done martini’ is never made with vodka. You might... (7 replies, last updated by patrick June 25, 2002)

a suggestion for a little more upscale dining for after the game? We’re going to be staying most likely at the Omni William Penn or the Renaissance Pittsburgh and want to do a 'Burgh thing-any cuisine as long as we can say... (4 replies, last updated by Donager April 9, 2002)

Chris Hannah makes a beautiful sazerac at Arnaud’s 75 Bar (next door to Arnaud’s restaurant, French Quarter). Call to find out when master bartender Chris McMillian is on duty at the bar at the Renaissance Pere... (16 replies, last updated by ScarlettNola March 31, 2009)

Get a Vieux Carre (prounounced “view cah-ray”) at the Monteleone – it is their house specialty. Go to the French 75 bar next to Arnaud’s and get a Sazerac or French 75. Go to the bar at the Renaissance... (13 replies, last updated by The J Train December 24, 2008)

No Country for Old Men – chocolate coins to flip, followed by a mini-keg “cattlegun”. There Will Be Blood – steak w/o utensils and bottles of gin w/o glasses, served with a bowling pin. Juno – Gallon... (13 replies, last updated by sarah gerlach February 24, 2008)

for old places that have updated themselves and ostracized the white-hairs. I want to the places that still make a mean gin martini (and know that vodka is a poor substitute). Maybe they have London broil or peach Melba on the... (27 replies, last updated by edgewater September 29, 2009)

great; just like it did before! The Sazeracs were good, as were the Old Fashioneds and the Gin Martinis. The people watching was equally impressive. Tourists in Aeropostale t-shirts and sandals, locals in white linen suits... (30 replies, last updated by stlmark August 12, 2009)

True. Lard is delicious (and does not contain trans-fat). My favorite hamburger place and my favorite chicken-fried steak place (in Tulsa) both brush the meat with lard. Lard may be enjoying a renaissance in New York City. http (17 replies, last updated by Candy August 11, 2007)

if you’re a tequila fan, try the La Familia at Vessel the Trenchtown at Marjorie Iichiko shochu and calpico (chilled, straight up) at Maneki the Renaissance (if they still make it) at Licorous Nonino Amaro and Amarena cherries... (39 replies, last updated by equinoise February 19, 2009)

classics, the Ramos Gin Fizz and the Sazerac. (Mr. McMillian is also a treasure-trove of bar and drink lore, and a wonderful raconteur.) Ritz Carton Hotel 921 Canal St. (Btw. Dauphine & Burgundy) 504-524-1331 (Phone ahead to... (46 replies, last updated by nola17 October 28, 2008)

exaggeration – the gin was completely tasteless), being asked by our server to settle up for a reservation after we’d barely finished eating to see that no reservation ever showed up ...). So the short of it is, we... (8 replies, last updated by Hart50 March 30, 2008)