Tailor

Tonight I get to go to Sam Mason’s new restaurant/cocktail lounge Tailor. Sam Mason is the former pastry chef at WD-50 and Tailor is his first independent venture. Unfortunately, Sam had already left WD-50 when I visited for the first time so I’ve never eaten any of his food, but the fact that he is an alumnus of WD-50, a restaurant I love and respect, has me excited for Tailor.

Mason’s menu is comprised of a salty and a sweet section with such interesting combinations as foie gras and peanut butter, pork-belly and miso butterscotch, tomato peach and black sesame ice cream. Tailor also has the bonus of having an incredibly ambitious cocktail program with drinks such as the Bazooka, consisting of vodka, bubble gum cordial and house sour mix and the Charantais made of walnut infused cognac, dandelion cointreau and lemon. They also have their own house infused liquors such as Tobacco Bourbon and Pumpernickel Raisin scotch.

I’m not really sure what to expect of dinner but I’m hoping to be challenged and impressed. I always appreciate chefs trying new things and Tailor seems like a worthy effort. I hope the food is good.


Here’s a link to a site with some pictures of the food at Tailor

Here are some pictures from WD-50’s site. The food here is both aesthetically good looking and intellectually interesting. If you have some time, it’s really a lot of fun to browse through some of the images and read about the combinations.