Julian Medina Gets Into the Tequila Game
Yet another chef gets on the booze.
After traveling to Mexico to weigh in on the style the spirit would have, he enlisted the Herradura distillery to create a tequila to be served exclusively at Toloache. It's a double-barrel reposado, meaning that it's aged first for a year in one barrel, then transferred to another barrel to finish it off. He says the tequila will go into the house margarita, but also can be sipped neat. Just don't expect to find any worms in it.
Have a restaurant tip or other food news? Send it to firstname.lastname@example.org.
And follow us on Twitter: @ForkintheRoadVV.
Get the Food & Drink Newsletter
Our weekly guide to New York dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.