Rice, Water, Earth: Notes on Sake
These posts are the continuation of my thoughts and reporting on sake for the James Beard award-winning Exploring the World of Japanese Craft Sake, which I co-wrote with sake sommelier and Sake Samurai Michael Tremblay.
Rule of Thirds puts Greenpoint, Brooklyn on the Sake Map
The name Rule of Thirds is both a nod to the space’s design-centric origins, and the “synergy and collaboration” that is at the core of the restaurant. “The most interesting things happen at the intersection of the grid lines.”
Decibel: New York City's First, and Coolest, Sake Bar
When Decibel turned 21 in 2014, the staff decided it should celebrate its arrival at legal drinking age by throwing a party. During a week of celebratory events, they held open mic nights, during which guests told their favorite drinking stories before downing a shot of sake.
Courtney Kaplan: Introducing Small Craft Brewers to L.A. Diners
The East Village sake bar Decibel “served fifty or sixty sakes by the glass and was an institution. After closing we could try anything we wanted, so it was a tremendous tasting opportunity.”