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Akvinta

by: team shiftdrink category: News
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Akvinta is a super premium USDA certified organic and kosher spirit, crafted using high quality wheat alcohol from Italy and pure Croatian spring water.

The name comes from Latin, Aqua- water, Vinum—echo’s tradition of Mediterranean wine making, Quintas-refers to its quintriple filtration process.
Akvinta has high standards of filtration using five natural filters, charcoal, marble, silver platinum and gold, to purify the product, resulting to a light citrus, peppery pallet with a touch of sweetness with a very smooth finish with no additives of any kind. Read More . . .

The Mystical Kobe Beef

by: Dana Goeglein category: Educational
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imageMost Americans would have to admit we’re suckers for brand names. Now it seems the same logic that has us shelling out hundreds of dollars more for a pair of Citizen jeans also applies to food; “Kobe Beef” is the new catch phrase for die-hard carnivores looking to spend the big bucks for a slab of so-called luxury steak. After hearing the rumors about beer diets and sake massages, I had to find out if there was any truth behind the hype.

In order to earn the distinction of being labeled Kobe beef, the cut must come from true Wagyu cattle (“wa” meaning “Japanese” and “gyu” meaning “beef”). Like Champagne, “Kobe” refers to the product’s origin, so true Kobe beef is that which comes from the Kobe prefecture of Japan. There are four types of commercially bred Wagyu, including Japanese Black, Japanese Brown, Japanese Poll, and Japanese Shorthorn. Kobe beef typically comes from a type of Japanese Black known as Tajima, which was selected for its predisposition for rich marbling
Read More . . .

Generation Awesome

by: team shiftdrink category: Videos
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Three years ago, we came across the "rude bartender" series on youtube, and instantaneously we fell in love with Generation Awesome. Collectively their videos have had over 5 million views, and the insanity keeps on growing.
At the end of week one of restaurant week (hell), anything from these guys always puts things in perspective.
Keep up the laughs guys...Cheers.

Summer Restaurant Week

by: team shiftdrink category: Featured
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Over the past 19 years, NYC Restaurant Week has grown tremendously. It has expanded to include lunch and dinner offerings—three-course, prix fixe meals for $24.07 and $35, respectively.

NYC Restaurant Week debuted in 1992 when it was developed as a one-time culinary event to welcome the Democratic National Convention (DNC) to the City. Though created to appeal to delegates and other DNC attendees, the program also found a strong following among residents excited to dine at some of the City’s top restaurants for a fraction of the usual cost. Read More . . .

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