Where Philadelphia - - Where Now -

It’s non-ne­go­tiable: You go to Barl­cay Prime for meat. Sure, you could bal­ance your 28-day-dry-aged rib eye with jumbo as­para­gus or creamed spinach, or you could opt for bar­tender Bob Casey’s pre­ferred method for con­sum­ing veg­eta­bles at this swank spot: drink them. A sig­na­ture drink, Beet the Heat, “is a play­ful demon­stra­tion on how to use veg­eta­bles in a vari­a­tion of a clas­sic mar­garita,” says Casey, who in­tro­duces Don Julio tequila to fresh beet juice, fresh lime juice and agave nec­tar in­fused with ha­banero pep­per. “Us­ing veg­eta­bles in cock­tails is a fun way for the restau­rant to add com­plex­ity and lengthen cock­tails for guests to en­joy.” Com­pared to a hulk-

Beet the Heat at Bar­clay Prime

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