Chef Specialties: Juice Blends You've Gotta Try

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Across the country, chefs have been jumping on the juice bandwagon, crafting exotic concoctions to pair with their menus. Check out where you can get a glass of these delicious sippers:

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Hyper C (blood orange, yuzu, grapefruit) is one of three blends at Andrew Carmellini’s French brasserie, Lafayette, in New York City.

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Greener Pastures (broccoli, spinach, kale, lemongrass, ginger, wheatgrass) is a popular pick at executive chef Michael Rakun’s restaurant, Marin, in Minneapolis.

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Eastern Promise (lemongrass, Anjou pear, cucumber, ginger, lime and kaffir lime leaf) is the brainchild of “juiceologist” Brandi Kowalski at The Butcher’s Daughter in New York City.

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Wake Me Up Shot (ginger, lemon, cayenne) is served in—what else?—an actual shot glass at executive chef Jordan Toft’s West Hollywood, CA, eatery, Eveleigh.

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The Kickstarter (beet, tomato, pineapple, ginger) recently joined the brunch menu at executive chef Kevin Heston’s New York City hot spot, Grape & Vine.

By Leslie Price

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