Kuala Lumpur mandates WiFi in all restaurants and bars

by Jessica Marati on

Thanks to a new law, visitors to Malaysia‘s capital city of Kuala Lumpur will be able to enjoy WiFi in all local restaurants and bars starting in April.

The New Straits Times reports that the law, passed yesterday, will make it mandatory for restaurants, cafes, pubs, bars, and clubs larger than 120 square meters in area to offer wireless Internet services free of charge, or for a reasonable fee. Kuala Lumpur’s city council intends to extend the requirement to public food courts, or hawker centers, later in the year.

While the law will certainly cement Kuala Lumpur’s reputation as one of the most connected cities in Southeast Asia, one has to wonder how the proliferation of WiFi will affect the dining experience, especially for travelers. It’d be a shame to be distracted from Malaysia’s mind-blowing cuisine by email and Facebook.

[Via The Next Web Asia; Flickr image via the trial]

Boulder’s mixology scene the place for holiday spirit(s)

by Laurel Miller on

By now, we’re well into the Third Wave of the mixology craze. Cosmopolitans begat new types of martinis begat the revival of pre-Prohibition-era cocktails (which begat bartenders donning suspenders or dapper suit vests).

The revival of classic cocktails and trending toward intelligent, seasonally-driven mixology made with craft-distilled spirits has been driven by America’s mania for all things artisanal and/or local.

Ignore the pretentious b.s. that muddies the waters of the food and wine et al. industries. You’ll find that most consumers, chefs, farmers, and food artisans are merely interested in the provenance of certain ingredients, and the traditional methods used to produce or prepare products like cheese, charcuterie, boutique wine, craft beer, and distilled spirits. This is a good thing. And, I might add, who doesn’t appreciate a great meal or well-made beverage?

That, in a nutshell, is why Boulder, Colorado has been making headlines as one of America’s most progressive dining destinations. As a former resident, (I’ve said it before, I’ll say it again: I move. A lot.), I can attest that Boulder is on the cutting edge of conscious eating. But where it really shines, in my opinion, is its mixology scene.

Bonus: Boulder’s best drinking spots are located on or just one block off of Pearl Street, which runs through the heart of downtown and the pedestrian mall. This time of year, Pearl is aglow with fairy lights adorning the trees, and (if you’re lucky) snowfall: it’s a wonderful place to spend the holidays. If you like to imbibe, try a glass (or three) of good cheer at any of the restaurant/bars following the jump.

When I first moved to Boulder in 2006, I lamented the shortage of decent watering holes (meaning, places not overrun by frat boys; it is, after all, a college town). Fortunately, the two best restaurants in town, nationally-acclaimed Frasca, and The Kitchen, (in this instance, I refer to its adjacent, second-floor sister spot, [Upstairs]), put the same thought and care into their beer and wine lists and the crafting of cocktails as their food. Thus, I happily spent many nights cozied up to the bar of one or the other.

Frasca has since undergone a remodel and expansion, and last spring opened Pizzeria Locale next door, which has its own impressive beer and wine list. The cocktail progam at Frasca–overseen by bar manager Allison Anderson–is still fantastic, as are the selection of apertifs and digestifs, including premium grappas. For a light, festive holiday drink, try the Promessa d’Italia (Luxardo Maraschino Cherry Liqueur, Blue Gin, and Prosecco).

Former Frasca beverage program director Bryan Dayton opened OAK at Fourteenth with chef/co-owner Steven Redzikowski in November, 2010. The restaurant immediately attracted attention for both its localized New American cuisine focused around the oak-fired oven and grill, as well as Dayton’s stellar mixology program. Sadly, a kitchen fire destroyed the restaurant several months after opening.

But, as they say, every cloud has a (Don Julio) Silver lining. In September, Dayton won Bombay Sapphire’s “Most Inspired Bartender of 2011,” and is currently gracing the cover of 5,000 copies of the December issue of GQ as part of his handsome reward (his winning drink: a “Colorado-inspired blend of juiced pears: simple syrup infused with sage, fennel and juniper; blackberry; Bombay Sapphire East; yellow chartreuse, and lime”).

OAK just celebrated its reopening on December 14th, with a revamped design and slew of inspired takes on classic cocktails, featuring Dayton’s passion for craft spirits. On the menu for the holidays: Oaxacan Winter (Sombra mezcal, Antica Carpano, St. Elizabeth Allspice Dram, Navan, molé bitters, and agave), and the Oak Martini (Death’s Door Vodka or Gin, Dolin Blanc Vermouth, and grapefruit bitters). New to OAK’s beverage program are house-created and -bottled sodas, in flavors such as kumquat and tarragon or cucumber and basil.

Last June, The Kitchen opened [Next Door], a “community gastropub.” There’s more of the same rustic, localized fare The Kitchen is known for, but you’ll also find an abbreviated selection of beer, wine, and natural sodas served on tap. It’s part of The Kitchen beverage program director Ray Decker’s ongoing commitment to source the best craft beers, boutique wines, and distilled spirits available.

At The Bitter Bar, located around the corner from The Kitchen, you’ll find a short, appealing American bistroish menu, but mixology is the star of the show just as proprietor/manager Mark Stoddard intended. Thumbs up, too, for the “staff picks” section on the menu listing cocktail and entree pairings.

If late night cocktails are your thing, I suggest making The Bitter Bar your last stop, but be prepared: these drinks pack a wallop. Friendly, informative mixologists serve seasonal cocktails (in warmer weather, some ingredients are sourced from the property’s own herb garden) in vintage crystal stemware–a nice touch. There are always seasonal specials, but don’t dismiss “Bitter Originals” such as The Gunner’s Daughter (Eldorado 5 Year Rum, Smith & Cross Navy Strength Jamaica Rum, Domaine de Canton–a ginger liqueur– Cynar, and Allspice Dram) and the Hokkaido Highball (Yamazaki 12-Year Single Malt Japanese whiskey, elderflower cordial, and apple drinking vinegar). Happy holidays indeed!

Tip: Boulder is located at 5,430 feet, so if you’re not used to the altitude, you should be more concerned with drinking water than alcohol. Remember that one drink is equivalent to two at this elevation. Pace yourself, drink lots of water, and pop a couple of aspirin before you turn in for the night.

From Mark Stoddard at The Bitter Bar comes this sophisticated upgrade on eggnog.
Tom & Jerry
serves 1

1 egg
1 oz. aged rum
1 oz. Cognac
1 oz. hot milk
1 tablespoon brown sugar
1 allspice berry, ground
1/2 clove
4 oz. hot water
nutmeg, for garnish

Separate the egg white and yolk into two bowls. In one bowl, add rum and brandy to the yolk and beat together until frothy. In the other bowl, beat the egg white until it forms a peak, and then add milk, sugar, ground allspice, and clove. Fold the rum, Cognac, and yolk into the egg white bowl, and stir. Strain into a tall mug or tempered glass and top with hot water. Garnish with grated nutmeg on top (a microplane zester works well).

[Photo credit: Tom & Jerry; Bryce Clark]

Gusta: your online community for food events, worldwide

by Laurel Miller on

What happens when two former food-loving Airbnb.com employees get together and create a company? You get Gusta, an online global community of chefs, venues, food enthusiasts, and events.

Founders Chris Collins and Carly Chamberlain wanted an outlet for world and armchair travelers to find out about food events and dining locales in specific regions, and enable them to purchase tickets or make reservations directly from their site.

How it works: industry peeps go to Gusta and post events for supper clubs, food tours, food trucks, cheese shops, wine bars, cooking classes, pop-up and traditional restaurants, food festivals, event spaces, or any other creative food endeavors. You go to Gusta, create a free account, select your city of choice, and see what’s going on when you’re in town.

Just looking for a great meal? Use Gusta to find, review, and book dining experiences in your home city and when you travel. Want to automatically receive a $10 coupon for any one event posted on Gusta? Click here. Happy holidays!

Beekman’s, a beer garden with a view in New York City

by Jessica Festa on

When most people think of places to drink with a view they automatically think of rooftop bars. For those who are interested in great shots of the New York skyline without the outrageous prices and swanky atmosphere of a rooftop venue, Beekman’s Beer Garden should be your next stop.

While the beer selection is limited, at $7 a pint it is reasonably priced, especially when immersed in the laid-back atmosphere, brew in hand, right on the water. Choices include Magic Hat #9-Not Quite Pale Ale, a drier beer with a crisp flavor, Six Point Crisp Lager, a soft honey malt with peppery hops, Blue Point Toasted Lager, a copper brew made from six different malts, and Ommegaang Witte Ale, the companies take on a Belgian-white.

Want some food to go along with your brew? Beekman’s menu features perfect pub-type grub, such as sausages, burgers, chicken tenders, and cheese fries. And, because you are on the water, a selection of seafood such as fish and chips and shrimp cocktail can also be ordered.

While the tented area full of picnic and pool tables is open to the public, there is also a man-made beach section which is the VIP area of the beer garden, complete with sand and beach chairs for those who want a little more luxury.

At 6PM on Fridays patrons can enjoy “Fest Fridays”, with a different all-you-can-eat party-theme each week, such as Chili Fest, Pig Fest, and Seafood Fest. Sundays offer “Brews, Blues, and BBQ” at 1PM featuring various musicians and shows.

The best part about Beekman’s is, hands down, the view of the Brooklyn Bridge at night. With the bridge being adorned with small lights as well as being a stone’s throw away from the bar, the setting is a bit surreal and a great opportunity to take photos.

Beekman’s Beer Garden is located in South Street Seaport at Beekman St. and South St. on the North side of Pier 17. It is accessible by the A,C,J,M,Z,2,3,4,5 at Fulton St.

Hours of operation are Wednesday-Sunday, 12PM-3AM.

The Flood’s Been Over: Exploring the New New Orleans

by Paul Brady on


Driving to the best breakfast spot in New Orleans, a somewhat dingy beignet shop in suburban Metairie called Morning Call, where cops and bounty hunters converse at the corner table, I turned on the local radio. The set picked up AM 690, and a program called Inside New Orleans. The host, Eric Asher, started talking about Tales of the Cocktail, an annual drinking convention for bartenders and liquor brands that’s quickly becoming one of the city’s banner festivals.

He loves the event, he tells his guest “Mr. Cocktail,” because it brings people to the city to see it’s not still underwater. Turns out, there are still people, six years after Katrina and the levee failure, who think New Orleans is flooded. On the contrary! The city is building, with an ever-expanding museum, local entrepreneurs starting businesses and, yes, an absolutely unparalleled drinking scene.

Traveling the American Road – New Orleans Rising


The most notable development for tourists since the storm in 2005–besides of course the clean up–is The National WWII Museum, a stunning collection of buildings housing artifacts large and small, cataloging the history of the war. Set on the western edge of the Central Business District, the latest addition is a 4-D movie, complete with lighting effects and rumble seats, that tells the story of the war’s multiple theaters.

Tom Hanks narrates the 45-minute production that doesn’t shy away from the difficult history of the period. Similarly, the museum galleries are brutally honest about the horrors of total war, from photos of the dead and dying, archival footage from concentration camps or frank discussion of the civilian casualties at Hiroshima and Nagasaki. Sober displays of the weapons of the war used at the infantryman level–grenades, flamethrowers, squad machine guns–frame them as viciously effective tools of death, not the glamorous props from war movies.

The museum also recognizes the sacrifices of those who endured the war, through exhibits and an honest recounting of history on the home front, from rationing to racist propaganda posters.

A newly opened Restoration Pavilion displays PT-305, a patrol boat originally crafted in New Orleans at Higgins Industries, currently being rebuilt for the permanent collection. Future additions to the museum will house even more artifacts, including two B-17s recently donated by Boeing.

The city’s recovery is visible elsewhere, including on Magazine Street, now a must-visit shopping destination west of the French Quarter. I stopped at Dirty Coast, a t-shirt boutique that spins out New Orleans-insider themed shirts, with designs that creative director Blake Haney describes as “Levels deep.” The screens look cool, sure, but to insiders, the jokes and puns run levels deeper, like on the Acadiana Self-reliance T. Haney, a New Orleans native, describes the design, which celebrates the region’s power, access to the sea and culture, as the national flag of the city–if it ever got organized enough to secede from the Union.

Haney has also launched a local news site, Humid Beings, that follows stories that wouldn’t be out of place on HBO’s Treme. (When locals watch, Haney says, there’s little surprise in the magically realist story lines since “We live this every day.”) He’s also plugged in to local music–rappers Ballzack and Odoms are favorites–and the still-nascent co-working scene, with Icehouse in Mid-City and Launchpad near Lafayette Square pioneering the way. Co-housing is starting to develop too.

Of course, New Orleans is still a drinking town, particularly when Tales of the Cocktail descends on its bars. In a nod to the event’s influence, the Times-Picayune insert, Lagniappe, published its 2011 Bar Guide on July 22, at the height of “Tales.” Most notable is the list of 11 new bars, spanning the city and filling niches still untapped. Descriptions range from “pulses with Top 40 hits” to “comfort food, rock ‘n’ roll and whiskey” to “only spot in town where you can enjoy a cocktail and a gourmet snack in a luxury movie house.” Unparalleled drinking scene indeed.