"At Charlie Parker's, a dark and snug basement speakeasy, mixologist Toby Marshall uses a chef's approach to cocktail-making, dissecting seasonal produce, fruit, nuts, and local plants much the way a chef or butcher would, then turning the leaves, seeds, flesh, and skins into eclectic, innovative, and surprising—and sometimes strange—combinations. There are no drink names, just lists of ingredients. That's why the joint is perfect for serious cocktail lovers—and serious cocktail lovers only." - Kris Fordham, Laura Dannen Redman
