How we build a raw bar
From the ice to the mignonette, a look at what goes into the cold side at Blue Whale.
JOURNAL
Notes from the group.
Kitchen notes, bar stories, and the people behind the rooms.
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A field guide to our agave wall
Two hundred bottles, one wall, and the stories behind the rare pours at Coyote West.
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Why we open at 7am and close at midnight
On all-day restaurants and the case for a counter that never quite closes.
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Meet the team: front of house at Neptune
The crew that runs the marble bar on hospitality, regulars, and the long lunch.
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Sourcing the day-boat catch
How the menu changes with the tide, and who we call before the sun comes up.
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Designing the room you don’t want to leave
Lighting, sound, and the unglamorous details that make a room feel like a great night out.
