For this month’s That’s Beijing, a local English-language magazine, I wrote an article on exploring Beijing’s spots that serve absinthe. (I know, it was quite the tough gig.) Absinthe has been in the news back in the States ever since last year, when it was un-banned and subsequently started popping up on many bars’ lists. So I decided to explore Beijing’s options and found a few places that served not only shots but also tasty cocktails. (It’s still not online yet, so perhaps I wil have to make a PDF to link to.)
More self-promotion (after all, this is what food blogs are for): In the feature, the 2007 Restaurant Awards for Beijing, I was on the “panel of experts” and gave my picks for restaurants in cagetories including Best Sichuan, Best Indian, and Best for a Romantic Dinner. Though I do have to point out the wording mistake (not mine) in my profile at the end. In NYC I worked as a pastry cook for several months, and did not go through the years of work it takes to become a pastry chef. To those outside the restaurant world this is a minor word issue, but to those who work in the industry, it’s a huge distinction.
Minor grievance aside, this issue is a handy guide for anyone looking for restaurant recommendations in Beijing.