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"If you’ve never had freeze-dried ants in a cocktail, then you're...normal. But Native can change all that. The nondescript two-story space houses a cocktail program that uses only local spirits and produce, much of it foraged by owner Vijay Mudaliar himself, and focuses on the bar’s carbon footprint. The cocktail menu, printed on recycled paper (duh), is filled with many exotic fruits, herbs and vegetables only available in the Far East." - Naren Young