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Restaurant Concepts & Chefs

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A restaurant kitchen

Restaurant Concepts & Chefs

13 conversations with restaurant culinary experts 13 conversations with restaurant culinary experts

byRH Staff

Dec 9, 2024

13 Slides

Neon Greens hydroponic farm

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The New On the Menu logo and a chicken pot pie

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Chef Brad Wise

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Los-Angeles-Skyline

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Toast-logo

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Restaurant Insights

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Toast-logo

Restaurant Technology

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Help wanted sign

Reports

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Fair Trade Quinoa Vodka, Arugula, Kale and Lemon Martini

September 26, 2013

1 Min Read

From: Bar manager Jared Johnson, The Proprietors Bar & Table, Nantucket, MA. Yield: 1 serving.

2 to 2.5 oz. Fair Trade Quinoa Vodka
1 oz. lemon
1 oz. field arugula syrup
1 oz. kale juice

Shake vigorously and strain into chilled glass. Garnish with pickled carrot.