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The Rookwood (Review)

Chef Jackson Rouse brings international flair and vegetarian options to the table

1 Comment · Tuesday, January 21, 2014
Change is progress. Change is a sign of growth. But it can be truly frightening, particularly when it means your favorite restaurant has a new chef and the menu is going to be different.If you’re a   

Spring Tonic

2 Comments · Tuesday, April 23, 2013
A “spring tonic” used to be a home remedy that was supposed to cleanse your system. As grannies would say, it was “good for what ails you.” This spring, I think I’ll take my tonic the tasty way — with gin.   

Hot Toddies Keep Out the Chill

0 Comments · Wednesday, November 7, 2012
I don’t know about you, but when it comes to flu shots, I’d rather skip the doctor and follow the advice of a good bartender, like Rom Wells of The Rookwood in Mount Adams. He prescribes a single barrel (preferably barrel proof) whiskey, lemon and honey, with a whole star anise, cinnamon stick and clove in it, served in a snifter. That sounds like a cure for the common winter blahs.  

Cocktail Fest Spotlights Spirited Dining

0 Comments · Tuesday, August 3, 2010
Cocktails before breakfast! What could make that better? How about complimentary cocktails before breakfast made by one of the country's top mixologists? That Black Paloma I enjoyed on the mezzanine of the Hotel Monteleone last Friday before heading up to the rooftop for fresh bagels with vodka-cured lox was just one of the excellent perks of Tales of the Cocktail.  

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