|Assietes of crudo for the Restaurant R'evolution bar|
|Andouille black sea salt potato chips for the R'evolution bar|
|Smoked sea trout panzanella for R'evolution bar|
Another important lesson I’ve learned is that I’m better off leaving most of this piece of the puzzle to others. I’m all about the food part of it, understanding what the flavor profiles need to be in order to match up well with the wine and the cocktails. But at the end of the day, I leave a lot of the beverage piece itself to the experts, like Molly. And with someone as talented as her in charge, I know we’re in good hands. Again, watch for more on the drinks from Molly this week.