The Valdez combines the best parts of both classic cocktails and tiki drinks.

While it’s difficult to decipher the flavor of the plankton in the finished dish, chef John Critchley says on its own it tastes like an algae—“not like a pond, but more like an ocean bloom.”

Restaurants are privy to all sorts of relationship milestones: engagements, first dates, anniversaries. Breakups are no exception.

Flavors include tiramisu semifreddo with caramel chocolate popcorn and toasted brioche with pistachio and granola.

Mt. Defiance Cidery & Distillery’s absinthe is loosely based on a Parisian recipe from 1857.