Silver Lyan’s daring new menu reads less like a drink list and more like excerpts from an adventurer’s travel log. Among the enterprising elements: tinctures made from hay-smoked bee larvae and ...

Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. Down the Riggs hotel lobby’s grand circular staircase, past the massive gumball machine, and ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...

Emu neck meat-infused rum, smoked bee larvae, kelp and shrimp are just some of the ingredients in the Silver Lyan cocktail bar’s new migration-themed menu that will get the whole table talking — which ...

Acclaimed mixologist Ryan Chetiyawardana, known as Mr. Lyan, debuted his first New York City bar, Seed Library, in Hotel Park Avenue — a subterranean homage to the city’s cocktail culture. The bar’s ...

Melissa McCart is the lead editor of the Northeast region with more than 20 years of experience as a reporter, critic, editor, and cookbook author. Mr. Lyan is best known for a string of bars that ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. When I visit a bar, I (of course) love an excellent cocktail — and meeting bartenders and mixologists who are ...

Seed Library NYC, hidden beneath Hotel Park Avenue, is Ryan Chetiyawardana’s first New York bar, where upstate ingredients and clever science come together in distinctly original cocktails. Acclaimed ...

World-renowned bartender Ryan Chetiyawardana finally brings his experimental touch to New York. His new Seed Library NYC fuses local ingredients with cutting-edge techniques like fermentation and ...

David Thomas Tao is an NYC-based spirits reviewer, writer, entrepreneur, and Tony-nominated producer. A Kentucky native, Kentucky Colonel, and Forbes 30 Under 30 listmaker, his passion for drinks ...