Piora

Mixologists Are Sweet on This Surprising Cocktail Ingredient

It’s no secret a G&T doesn’t cut it in NYC these days. The cocktail standard (or bar, if you will) has been raised, inspiring the city’s mixologists to take risks with innovative ingredients like maple syrup, the hot recipe-booster for the year ahead.

By Sage Lazzaro

Best New High-End Restaurant of 2013

Ozersky's pick: I was absolutely knocked out by Piora. It's hard for me to think of a restaurant anywhere in the U.S. that does modern tweezer food so ably and is also able to serve the kind of massive, primitive double-rib steak (below) I had for my main course. Piora can beat you high, and it can beat you low. It was only the steak that put it ahead of Aska, whose modernist comfort food impressed the shit out of me; Maysville, on the cutting edge of lardcore; and Costata, Michael White's smartest and most manageable restaurant.

By Josh Ozersky and Joshua David Stein

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