{Ever since I chose a biography on Al Capone for my eighth-grade book report (which, looking back, might have raised a few eyebrows), I’ve had a fascination with Big Al. While on a recent trip to San Antonio, Texas, I also developed a thing for his gun. Capone’s Revolver, served at The Esquire Tavern, features Templeton Rye whiskey, Kona coffee liqueur and Fire & Damnation bitters. Smooth and smoky … just like his gun?}
{I’m a bit of a pizza purist. I much prefer a wood-fired Margherita over any other combination; however, my proclivity for simplicity gets kicked to the curb when Dewey’s Porky Fig returns. Everything about my fondness for this seasonal pizza is embarrassing: The desperation in my voice when I call to ask, once again, if it’s back on the menu; the consequent thrill when I hear that it is; and the way I inhale the first few slices, not even tasting the prosciutto, fig jam, caramelized red onions and mozzarella, fontina, Gorgonzola cheeses.}
{While in Texas, I also visited Sandbar, one of acclaimed chef Andrew Weissman’s restaurants. Although the food was great, what I’m excited to replicate at my next dinner party is the citrus platter. A heaping mound of bright citrus is offered to guests, so they can customize their water glass. Who knew drinking water could be so fun?}
This article appears in September 2013.