• Utilizing local cocktail ingredients
• Seasonal beverage sensations
• Memorable flavors made simple
“A long time ago I went to a bar and ordered a classic
martini, I can remember distinctly the bartender using a beautiful perfume bottle for the vermouth, instead of adding vermouth to the mixing tin, he spritzed the glass. When I asked him about it, he told me the vermouth wasn’t supposed to be a flavor it was supposed to accent the vodka. Needless to say it was the best martini I have ever had,” reminisced Molly-Lynn Christina Dale of Levy Restaurants.
Dale has been in the hospitality industry for 19 years and with Levy Restaurants for three years.