Roosevelt Hotel food & beverage manager Hadi Katiri talks about the upcoming new menu for the hotel's Fountain Lounge. Katiri says it'll focus on "seasonal, culinary-driven cocktails" with everything made from scratch, noting, "I like that holistic approach. It's tough to justify pushing ingredients further away from their original form. As soon as you focus more on the drink than the customer, you've missed the point." [Gambit]
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