A citrusy pisco punch pairs nicely with brown-sugar-glazed “bacon candy.” Photograph by Andrew Propp.
Chef Matthew Miller is a York, England native, and uses a home recipe for haddock battered with Bass ale. Instead of mushy peas: pea shoots. Photograph by Andrew Propp.
Bassett starts the mornings making oversize ice cubes for the house Old Fashioned, punched up with grapefruit bitters and pomegranate juice. Photograph by Andrew Propp.
A take on macaroni and cheese features lobster, scallions, and lump crab meat. Photograph by Andrew Propp.
To make the Queen’s Park Swizzle, a mojito-esque drink, Bassett crushes ice in a heavy-duty Lewis bag with a large mallet. Photograph by Andrew Propp.
The Chicago cocktail, a twist on a mixture that was originally concocted in Chicago during the mid-19th century with Hennessy, bitters, and sparkling wine. Photograph by Andrew Propp.
Two fried pickles crown the Cuban Mac, a riff on the sandwich with pork, bacon, mustardy bread crumbs, and Swiss cheese. Photograph by Andrew Propp.
