Recipes

Stocking a Farm-to-Table Bar

By Jed PortmanGood EatsAugust 14, 2014

At the beginning of the summer, the bartenders at Woodberry Kitchen in Baltimore began to run out of verjus, the tart juice of unripe grapes. At nearly any other bar in the country, a shortage of an ingredient like verjus might mean a gentle shift in the menu. At Woodberry, it meant a complete renovation of the cocktail program.

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