The Pearl's new upscale seafood spot Riffle NW officially opens to the public tonight, and for boozers, Serious Eats has an early look at bar manager Dave Shenaut's cocktail list — not to mention the spot's serious ice program. According to the piece, Riffle NW's ice machine create 400-pound blocks that undergo "four days of careful monitoring" before being "harvested" with a chainsaw. [Serious Eats]
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