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"Booze-focused restaurant" from principal Billy Lawless (the Gage, Henri); the executive chef is now Shaun King.

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The stated mission of the Dawson is that of a "booze-focused restaurant," with each staff member supposedly empowered to recommend three specific beverages for each dish—not just wine or beer but also the seasonal cocktails. In addition, many of the more nontraditonal alcohol delivery systems are well worth checking out if you can—one off-menu item is something called "the daily dram," an ever-changing shot of Old Forester bourbon and other spirits that drip down though a twisting glass contraption that infuses the liquor with botanicals such as ancho, mint, and chile. —Mike Sula

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