What Happens When Five Sober Chefs Share a Kitchen? | Bon Appétit
"A Washington, D.C. restaurant where the narrator eats a tomato focaccia square while chatting with bartender Evan Zimmerman, who uses the service bar as a lab for inventive non-alcoholic drinks—experimenting with techniques like pulverized salted peanuts, nitrogen-charged Coca-Cola, and smoked apple juices to create complex, dish-focused pairings." - ByJulia Bainbridge
