Cocktails and Food Pair Perfectly on These Tasting Menus

David Hammond

Charlie Trotter was famously opposed to serving spirits to guests at his eponymous Chicago restaurant. The request for a cocktail was met with either a simple (though polite) “Sorry, we don’t serve spirits” or a conciliatory explanation that the chef preferred guests to open themselves to the restaurant’s enormous wine list. Trotter banned gin, scotch, vodka and other spirits from his dining room because he believed...