Allow Wylie Dufresne to Fix You a Drink

Photo: Melissa Hom

Wd-50 recently sent word that in addition to their Bacchus Bail Out (all bottles are 50 percent off if you order the tasting menu), theyre offering Burgundies at 30 percent off if you order an entre anytime in February. But heres reason to order a cocktail instead: According to The Wall Street Journal, at least one of them was created by none other than Wylie Dufresne, who isnt the only chef getting into the cocktail game. Dufresne uses gelling agents to clarify his version of a Bloody Mary, and Floyd Cardoz also has a take on the bloody, involving beef jerky! But the big news here is that Grant Achatz is thinking about opening a bar that will perhaps serve "liquid nitrogen, dry ice, tapiocas, foam cotton candy, its endless. Grub Street Chicago e-mails the Alinea chef for more details.

Grant Achatzs Bar is a Long Time Coming [Grub Street Chicago]
Chefs Cook Up new Cocktail Drinks [WSJ]