Latest news with #Mezcal
Forbes
21 hours ago
- Business
- Forbes
Desert Door Takes Sotol Distribution National
Desert Door has announced it will expand distribution to 46 states and Washington D.C. by the end of 2025. Courtesy Desert Door Desert Door, the Texas-based distillery behind one of the country's only domestically produced sotol, is scaling up in a big way. On July 28, the brand announced it will expand distribution to 46 states and Washington D.C. by the end of 2025—a milestone that could shift sotol from niche status to serious contender in the agave-adjacent spirits space. Backed by a new national alignment with Republic National Distributing Company (RNDC), the expansion is Desert Door's most aggressive push to date. The rollout begins this summer with Illinois, Indiana and Louisiana, and will continue in two waves through December, hitting other new markets like Kentucky, Washington and Hawaii. 'Aligning with RNDC represents a critical strategic milestone,' said Brent Looby, Desert Door CEO and co-founder, in a statement. 'Their expansive network and deep industry expertise are key to reaching new audiences nationwide. I genuinely believe that sotol will surpass mezcal in the market in the next five years, and I think we're one step closer to that today.' Sotol has been on the radar since the latter half of the 2010s, and Desert Door was one of the first movers. Founded in 2017, they long positioned sotol as a smoother, more sustainable alternative to tequila. Unlike agave, which is cultivated and harvested in painstaking cycles, plants of the genus Dasylirion ( the plant sotol is made from) grow wild in the arid regions of West Texas. It yields a spirit that's earthy, herbaceous, and smoky, with a unique taste that's less aggressive than some mezcals. Forbes Lenny Kravitz On What Inspired Him To Launch A Mexican Spirit That's Not Tequila Or Mezcal By Brad Japhe The spirit is not without controversy: like mezcal and tequila, which both enjoy protected Denomination of Origin status in Mexico, sotol can be produced only in Chihuahua, Coahuila and Durango. However, unlike its brethren, sotol lacks the backing of international trade agreements to enforce that D.O. across borders. That in turn has led to accusations from Mexican producers that American distillers are co-opting the spirit for their own financial gain. But while trade negotiators haggle over the issue (and Dasylirion continues to grow natively in Texas), Desert Door is in no danger of a label change any time soon. All of that brings us back to the expansion, which covers the company's three flagship expressions: Original Texas Sotol, Oak-Aged Texas Sotol (matured two years in new American oak), and Pollinator, an infused bottling featuring ten native Texas botanicals. The latter is part of the brand's conservation series, with proceeds supporting its nonprofit, Wild Spirit Wild Places. Beyond the RNDC deal, Desert Door has also partnered with Western wear brand Tecovas. Since April, Desert Door's Original Sotol has poured in Tecovas retail locations nationwide as part of an in-store bar program. It's a play that blends lifestyle and placement, reminiscent of early mezcal brand-building strategies. Forbes 3 Expert Tips For Amazing Sotol Cocktails By David Thomas Tao For Desert Door, the RNDC partnership isn't just about access. It's about both scale and category creation. Sotol has remained a regional curiosity despite its long history and compelling profile. This may be the first move with enough muscle to change that. By the end of September, Desert Door will be available in 31 states plus D.C. The remaining 15 are expected to follow before New Year's. Whether the American drinking public is ready to make room for the semi-new spirit remains to be seen—but this is certainly a step in that direction.
Eater
3 days ago
- Entertainment
- Eater
A Magical Mexican Restaurant Leads the July Openings in Houston
is an editor for Eater's Texas region. She lives in Dallas, where she's written about James Beard-celebrated and Michelin-recognized restaurants and she loves nachos. This periodic column highlights notable restaurant openings in and around Houston. Catch up on more news about Houston restaurant openings right here. Know of a new or soon-to-open restaurant that should be on Eater Houston's radar? Get in touch by emailing houston@ 811 Buffalo Park Drive, Suite 130 in Houston Named after the ancient Aztec goddess who watched over the maguey (agave) plant and its production of liquor, this fine dining, modern restaurant in Montrose's Autry Park features heirloom corn sourced from Mexico that is ground daily to make masa. Keeping the ingredients seasonal and local is a priority, and so is featuring foundational flavors of Mexican food such as vanilla, cacao, and coffee. Look for dishes including beef carnitas croquette with salsa taquera and cilantro-lime aioli, tacos mar y tierra with Gulf shrimp in adobo and beef cheek confit, and cochinita served with black bean purée and tortillas. There is also a chef's tasting menu that highlights the best of what the restaurant is serving on any given night. Inside, gold rules the decor, echoing the sacred use of the metal in ancient Mexican societies. Time to belly up to the bar at Bar Buena. Brian Kennedy 2002 West Gray Street in Houston Mezcal is the star at this new bar from Goode Co. in River Oaks. On the menu are drinks like the Oaxacan Old Fashioned (reposado tequila, mezcal, piloncillo, and mole bitters) and Tequila y Tonic (blanco tequila, agua de jamaica, lime, cucumber, aloe, and tonic) along with bar bites such as Gulf crab tostadas with smashed avocado and chili arbol aioli, plus pato tinga memela (braised duck leg, refried beans, and pickled onions) and a taco stuffed with rib-eye and salsa morita. The dimly lit bar has a rustic Mexican aesthetic, with leather, brass, and a tin ceiling. 2416 Brazos Street, Suite A in Houston Want to drink like a rock star? Maybe don't drink exactly like Koe Wetzel, who is known to be a Texas-style party animal, but visit the second location of his bar chain (the first is in Fort Worth), which is now open in Midtown. It's got all the beer and liquor you can imagine, and for bar bites there are Chicken Wannnngggs (please, ask for them exactly like that) with Buffalo hot sauce, lemon pepper, or barbecue sauce; a couple of salads if that's how you roll; a couple of burger options a chicken tender platter; and fried pickles; and a chicken sandwich called the Cluck Norris. 7623 FM 3180 Road in Baytown Ready for a barbecue truck to take you to outer space? This one from pitmaster Logan Glenn (Big Woodrow's, Chi'Lantro BBQ), features a menu of brisket ($16/half pound), spare ribs ($13/half pound or $40 for a full rack), turkey ($13/half pound), pulled pork ($12/half pound), sausage and boudin ($7 per link), and pork belly burnt ends ($14/half pound) that won't break the bank. The sides are inventive, with options including burnt end pinto beans and corn bread casserole, while fun dishes like barbecue nachos and the Space Jam burger are sure to tempt diners.
NZ Herald
4 days ago
- Entertainment
- NZ Herald
Auckland Restaurant Month: Where chefs want to eat and how much they'll tip
Edmundo Farrera, owner, Tacoteca: Mole. Emilie Pullar, pasta blogger and recipe developer, The Burnt Butter Table: The cheese-filled thin crispy bread at Amano. It gets me every time. Gareth Stewart, partner chef, Advieh: So many! The pork bossam at Majordoma in Los Angeles is a smoked and slow-cooked pork shoulder served with condiments. The best meal you've ever had in downtown Auckland? Emilie Pullar: Every meal we have had at Gilt has been incredible. Glen [File], the executive chef there, looks after us so well. It feels fancy but also so welcoming and casual at the same time. Gareth Stewart: That's a tough one. I am torn between Gemmayze Street and Hello Beasty. Two very different cuisines but both packed with flavour and both consistently good. Matty Opai: This is tough. Usually my go-to's are Soul, Oyster & Chop, and Wildfire. In saying that, I can't help but think my most memorable meal was at The White lady after a few too many tequilas. I'll spare you the details. Edmundo Farrera: Mr Javier Carmona made his version of frijoles charros at La Fuente. The casserole was cooked over charcoal – beans and guanciale base with smoked pork ribs, smoked yoghurt, grilled spring onion and salsa macha. Anyone who knows Mexican food was blown away that night! Sean Connolly: Cassia. Sublime. After travelling from Kashmir to Goa, I felt as though each dish was representative of villages and cities I had visited along the way. I could taste the regions. Their pani puri was an atomic burst of flavours on my palate and reminded me of the bhel puri I had eaten on the streets of Goa. Is there a perfect drink to begin a restaurant experience? Sean Connolly: Yes, and it's not water. Nothing turns me off more than being offered still, sparkling or tap. I like to start with a glass of bubbles, like No.1 Daniel Le Brun. Opens up the palate, gets the saliva going – it's a 'back of the net' kind of moment. Edmundo Farrera: Filthy martini (mine is with Mezcal and two olives). Emilie Pullar: Downtown, we head to The Nightcar for a cocktail before a meal, it's such a special place. Otherwise, I generally start with bubbles or a negroni. Gareth Stewart: I love to get things going with a dirty gin martini or Champagne. And a good old long lunch should have a few refreshing beers to break up the wines! Matty Opai: I love starting a meal with an Americano cocktail. Bittersweet and super refreshing. Having one makes my mouth water and gets me in the mood for eating. So, naturally, I have three. Matty Opai, beverage director at Sydney's Icebergs, is coming to Auckland Restaurant Month for a one-off collaboration with Soul Bar. The one thing you'll always order? Sean Connolly: If a menu looks like an explosion in a fireworks factory, I go straight for the steak, it's usually the most uncomplicated item on the menu. Gareth Stewart: Oysters. I love to start with a dirty gin martini or glass of Champagne matched with a few oysters, served natural. Emilie Pullar: Chocolate fondant. Matty Opai: I generally always go steak – the bigger the better. Love chewing on the bone of a rib-eye or T-bone. Edmundo Farrera: Fish - whole, if available. The Burnt Butter Table's Emilie Pullar (left) is joining forces with chef Sean Connolly's team at Esther for an Auckland Restaurant Month event. The one thing you'd like to see more of on a menu? Sean Connolly: There's not enough offal on menus these days. Cooking with offal feels like a lost art that should be rekindled. Every foodie and enthusiast I know always goes for the offal and unusual morsels. It's a place where the chef can show technical skill and passion for the dark art. Emilie Pullar: Chocolate fondant! (See previous question). Gareth Stewart: More alternative fish species. Sure, snapper is nice, but we should work harder at trying something else. At Advieh, we often use hake, Alfonsino, Southern Boar fish, monk fish and many more. Matty Opai: Offal. I know it sounds weird, but I absolutely love eating things like tendon, tripe, liver, sweetbreads, etc. Done right, it's 10/10. Edmundo Farrera: Seafood. We are an island nation. Can you remember your first restaurant experience? Matty Opai: Volare Italian restaurant at The Gardens, South Auckland, was Mum and Dad's favourite. I have photos of me dancing there and getting tips thrown at me as a 2-year-old. Edmundo Farrera: Of course I do, a seafood restaurant at the meeting place of river and sea in Coatzacoalcos, so you can smell the salinity before you get there. I remember having a prawn cocktail and the emotion of having a treat! Sean Connolly: Solo Mio, Huddersfield, Summer of 82. Chilled pepper smoked mackerel, aioli, lemon, brown bread and butter. Sole Mio, a popular Italian restaurant in Huddersfield's Imperial Arcade opened in 1975 and closed down 35 years later. The restaurant was run by Nino Granata and Mario Bortoletto and was a Huddersfield favourite Emilie Pullar: If I am answering this really honestly, it is a pizza place in Christchurch where I grew up called Spagalimis. It was the best place for a kid's birthday, and their fries were so legendary (years later, we all realised they were just frozen fries from the supermarket, and it really ruined the fantasy). Gareth Stewart: I remember being around 7 or 8 years old and being in a French restaurant in Portsmouth with my dad – pink tablecloths, and quite posh. It was the first time I tried escargot. I remember the tongs and the little picks. They were very garlicky ... liked the flavour and the chewy texture. I already knew that I wanted to be a chef so I was quite happy to try anything. Edmundo Farrera from Tacoteca, where Auckland Restaurant Month events include a hands-on Masa class with dinner and drinks. The most formative thing that's happened to you in a restaurant? Edmundo Farrera: Exposure to exquisite wines, those which are considered of higher importance than the food. I worked at Hakkasan in London under a tremendous wine buyer and head sommelier. Those sessions made me who I am in hospitality. Gareth Stewart: I would have been in my 20s and had booked a table in a Michelin-star restaurant; my first time dining in such a place. I was waited on by an older gentleman and he made us feel so unwelcome - like we didn't belong there. My girlfriend at the time felt very uncomfortable. It was from there that I knew that guests from any walk of life needed to feel welcome from the moment they entered the building. No judgment, just open arms and being made to feel like you belong. Matty Opai: Having BSY [Sydney chef] - Big Sam Young - dump a huge bump of caviar on my hand and completely fill my plate of anything in black truffles. Iconic! Sean Connolly: Being given the reins of Astral in 2007 - full control of both front and back of house - was the most exciting time of my career and the most stressful. I got alopecia and large clumps of my hair fell out, but it was worth it. Emilie Pullar: My husband and I have a favourite restaurant in Los Angeles called Bestia. It's impossible to get a table and the first time we went they could only fit us in at 5pm. The kitchen is open to the restaurant and because we were there so early, we got to see the full team of chefs come together and do a big huddle and chant to get themselves fired up. It was so incredible to see. When was the last time a restaurant dish surprised you? Sean Connolly: Ragtag's steak tartare taco, with pickled onion and cheese powder was off the hook. The lads there are doing an amazing job, and blew me away, to be honest. They weren't that good on My Kitchen Rules from memory. I voted them off, of which they kindly reminded me of. Emilie Pullar: I recently went home to Christchurch and had an amazing long lunch at Black Estate. They only had one dessert on the menu, which was a white chocolate, cream cheese, carrot ice cream situation. It's not something I would ever have chosen but we all agreed it was one of the best desserts we had ever had. It was honestly so perfect. Edmundo Farrera: It must be the chicken hearts with farofa at Tempero – no wastage! This is such an underrated ingredient. I love seeing it on the menu, and [chef] Fabio Bernadini's skill with bold Latin flavours. Matty Opai: I was in Bali and there was a tiny hole-in-the-wall place called Pasta Dealer. I'll be honest, in the middle of Canggu, I didn't have high hopes. I ordered spaghetti carbonara. Easily one of the single best pasta dishes I've ever had. A++++ Gareth Stewart: A restaurant in Singapore called Cure, owned by a friend of mine, Andrew Walsh. A box of Jammy Dodgers came to the table but when you ate them, they were stuffed with foie gras parfait and a raspberry jam. Utterly decadent and very clever. Gareth Stewart, partner chef at Advieh, one of the 100-plus restaurants offering special set-price, multi-course menus for Auckland Restaurant Month. Tipping – yes, no, how much and why? Gareth Stewart: On the most part, yes. If you have a good time, then definitely show your appreciation; however, it shouldn't be a given. Some establishments expect it even when the experience has been poor. There's always a danger that some servers are in it just for the tips and will sometimes give better service to a guest they think will pay out and neglect other tables. Matty Opai: Yes. Generally, even if the service isn't the best, there are still more people involved in your meal than that one server, who all deserve something. A few bucks here or there. I'll usually go 15-20% if I've had a belter of a time. Edmundo Farrera: Yes! But coming from Mexican hospitality, I will only do this if there is a display of the X factor, or if we simply want to support the staff or businesses. Sean Connolly: I always tip 10% and sometimes 15% depending how the meal went. There's an art to presenting the opportunity to the customer that not all restaurants have mastered. I find it an extraordinary, missed opportunity for the customer to show their appreciation. Emilie Pullar: I generally do, even if it's just a small gesture. To me, service is such a huge part of the dining experience, so I like to acknowledge it. You know you're in an Auckland restaurant when you're eating . . . Edmundo Farrera: Kingfish crudo, Te Matuku oysters or sliders of some sort after Al Brown started the trend. Sean Connolly: Katsu Sandwich at Hello Beasty - good tunes, great service. Emilie Pullar: Fish crudo! And I am so happy everyone has their own version, as it's the perfect way to start a meal for me. Gareth Stewart: Fried calamari. I'm pretty sure it's on most menus. There are a few of my squid dishes still floating around in previous restaurants. It is good. When you have the right balance of sauce and spice, and the squid is cooked beautifully, you can't go too wrong. Matty Opai: Te Matuku Oysters and whitebait. Both of those make me feel home again. Nothing better. The dish/ingredient/meal you're most excited to eat next? Matty Opai: The first thing I eat when I get to Auckland. Two steak and cheese pies and a punnet of kina. You can take the boy out of South Auckland … you know the rest! Edmundo Farrera: Ingredients? Anchovies with something. And the dish would be 'Taco de Lengua'. At Tacoteca, we're doing a special with incredible quality tongue. Sean Connolly: I love inhaling oysters when I'm travelling. Each oyster has its own story and its own flavours of its location. Auckland-Sydney-New York-Marseille - they all have their own tale to tell. Emilie Pullar: I think we have established I love chocolate? I am hanging out to try the latest Whittaker's banana caramel block. The pitch Heart of the City Auckland Restaurant Month is in its 15th year with more than 100 set-price menus ($30, $45 and $55+) and 20-plus special events including collaborations, masterclasses and international guests. Sell us your offering. Matty Opai: Icebergs in Sydney is notorious for translating seasonal, local produce into our signature Italo-Australian menu and Mediterranean-inspired beverage programme. We're stoked to have access to the quality and unique produce of Aotearoa, and to be bringing our signature style to the epic waterside setting of Soul Bar. Edmundo Farrera: We are flavour, spice and great ambience. Feast with Tacoteca – come along to get your hands into the masa over cocktails and Latin vibes. Join us to learn the craft of Mexican cooking and make the food we love to eat together. (For the aspiring little chefs, we're also doing a family-friendly Masa Class full of culinary fun and tacos). Emilie Pullar: Myself, Sean Connolly and executive chef James Laird have designed a pasta-focused menu with seasonal sides and iconic Esther snacks to start. A beautiful custom-made ravioli mould will wow guests, followed by sharing-style pasta dishes including my famous slow-cooked pork and fennel ragu. Good food and good wine, plus a chance to roll some pasta if you would like to learn. Sean Connolly: Honestly, when we are collaborating with another cook, we are a vehicle for them. We have created a platform for Emilie Pullar – an exceptional talent and wealth of knowledge – to showcase her passion for pasta. Gareth Stewart: At Advieh, we have a very generous offering for both lunch and dinner. For lunch, you can have two courses with bread for $55 or three courses for $65 – light dishes, perfect for a quick lunch away from your desk. For dinner, our banquet menu allows you to try multiple dishes designed for sharing, including our puy lentil hummus with fried sujuk, whipped tahini and nigella seeds or our duck leg shish, smoky ketchup, beets and sheep's curd. For the main course, you have to try our Fish Doctor Stew – market fish, cockles, winter greens, preserved lemon. Auckland Restaurant Month runs August 1-31. Book at Full programme at Kim Knight joined the New Zealand Herald in 2016 and is a senior journalist on the lifestyle desk.
Time of India
28-06-2025
- Business
- Time of India
5 NBA players who have their own alcohol brands - LeBron James, Stephen Curry, Dwyane Wade, and more
5 NBA players who have their own alcohol brands (Image Credit: Getty Images) Alcohol and sports? A combination looks rare but intriguing. Beyond basketball, NBA legends like LeBron James, Stephen Curry, Dwyane Wade, and a few more have their own alcohol brands. Recently, Stephen Curry registered the presence of his Bourbon brand, Gentleman's Cut, at the BottleRock Concert in Napa Valley. Similarly, Dwyane Wade is well-known for his alcohol-based venture, Wade Cellars. Apparently, the pursuit of luxury and lavish tastes attracts NBA players, leading to ventures like the wine business. Let's dive deep into the list of 5 NBA players who have tasted success with their alcohol brands. 1. Dwyane Wade owns Wade Cellars Former NBA superstar Dwyane Wade is known for his passion for food and beverages. With a desire to offer premium wines and to create opportunities for the underrepresented, Wade decided to venture into the wine business. He partnered with Napa Valley legend Jayson Pahlmeyer in 2014 to give a kickstart to his dream project. Wade expanded Wade Cellars to produce wines in both the accessible and premium ranges. How to make the wine business more inclusive was the idea behind Wade Cellar's establishment. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Even Beautiful Women Have Their 'Oops' Moments Read More Undo Dwyane learned in depth about the processes and business models to impart a robust framework to Wade Cellars. His efforts paid off, and in 2021, Wade Cellars won a place among one of the Wine Business Monthly's Hot Brands. 2. LeBron James co-owns Lobos 1707 Tequila & Mezcal LeBron James worked in the guidance of Main Street Advisors alongside his business manager, Maverick Carter, to own a premium Tequila brand, Lobos 1707. The venture was founded by Diego Osorio in 2020. Lobos 1707 is available in different expressions, such as Joven, Reposado, Extra Añejo, and Mezcal Artesanal. Of these, the limited editions of Extra Añejo are often promoted by LeBron James. The upscale focus on experience and quality separates Lobos 1707 from various celebrity-backed tequilas. According to a report by the Spirit Business site, LeBron James chose to invest in Lobos 1707 owing to the centuries-old barrel ageing and distillation method with which it was made. 3. Michael Jordan's signature alcohol brand is Cincoro Tequila A chance bonding over tequila with NBA team owners like Jeanie Buss, Wes Edens, Emilia Fazzalari, and Wyc Grousbeck in 2016 led Michael Jordan to start Cincoro Tequila in 2019. When great ideas and entrepreneurs jam, the pathbreaking business ideas develop. Cincoro Tequila is the finest example of this theory. Cin means five, and Coro means gold in Spanish. The name itself represented the five owners' pursuit of upscale experiences. Its expressions developed in underground cellars where American whisky barrels were used for ageing. Among the various expressions, the ultra-luxury expression is Extra Añejo, which is aged for more than three years. Another expression, Reposado, won Double Gold at the 2019 San Francisco World Spirits Competition. Michael Jordan fulfilled his desire to amalgamate luxury and lifestyle with this alcohol brand, and presented it as 'luxury sipping tequila,' as reported in 19TH, a lifestyle magazine. With international expansion across continents, Cincoro Tequila has achieved a global footprint. 4. Stephen Curry owns alcohol brand - Gentleman's Cut Kentucky Straight Bourbon Stephen Curry has diverse interests outside basketball. An alcohol brand is one of his various ventures that he works passionately for. Under his company, SC30 Inc., Curry launched a flagship bourbon brand, The Gentleman's Cut. He partnered with John Schwartz of Napa's Amuse Bouche Winery and Boone County Distilling Co. in Kentucky to make his alcohol business idea a reality. The Gentleman's Cut offers premium wine aged in fine white oak barrels for 5-7 years. It is further distilled in copper pot stills and offered in notes like vanilla, caramel, cinnamon, and a few selected others. Stephen Curry recently launched the Player Exclusive Father and Son Edition, which is aged 16 years. He did so to mark his and his father Dell's NBA journey. McCollum's wine venture is called McCollum Heritage 91 One of the various businesses that changed the food and wine landscape is CJ McCollum's wine venture. He thought about launching the wine brand McCollum Heritage 91 during the NBA Bubble in 2020. In an interview with Decanter in 2021, he shared details about how players' influences and vivid tastes inspired the launch of the brand. The business idea was seeded when he stocked 84 wine bottles in his room and tried almost all at leisure. He turned his growing passion for wine into a business venture. After partnering with Adelsheim Vineyard in the Chehalem Mountains and winemaker Gina Hennen, he introduced McCollum Heritage 91. The brand name is his idea of paying tribute to his McCollum lineage and contains his birth year, 1991, too. By limiting the purchase to only six bottles per buyer, McCollum introduced the factor of exclusivity in the marketing plan. It paid back, and eventually, the wine business became a success. McCollum's wine business is known for its sustainability, as the vineyards are built in volcanic soils. His wine business is a prime example where luxury and sustainability thrive together. Also Read: Stephen Curry enjoys offseason vibes at BottleRock Napa Valley while promoting Gentleman's Cut Bourbon Game On Season 1 continues with Mirabai Chanu's inspiring story. Watch Episode 2 here.
Time Out
23-06-2025
- Entertainment
- Time Out
Ambassadors Clubhouse
A party place! A jangly, sparkly, mirrored monument to maximalism. This ain't your daddy's high-end Indian JKS Restaurants restaurant. Ambassadors Clubhouse (the lack of an apostrophe will never not be annoying) is the latest from the group that brought you (among others) Trishna in Marylebone and Gymkhana in Mayfair. So you get very very nice food (in this case from the Punjab region), an opulent and tasteful colour palette, super-attentive staff and a knuckle-whitening bill at the end. All part of the magical JKS formula. This place is designed for ostentatious blowouts And the AC has a USP: this is a fun palace. The desi rap music is slightly loud, which means diners have to slightly raise their voices which, in turn, means the place has a slightly raucous atmosphere. The dining room is built around a studiously fabulous circular bar which sits beneath an eye-catching domed, scaled recess. And the patterned carpets leading to the toilets are pretty damn bold! As I say: fun. This place is designed for ostentatious blowouts. Dying to lose a few hundred quid (or more) across an evening spent on a heated veranda, pouring your friends champagne, while dish after dish of richly sauced and elegantly plated food slowly submerges you into a curry coma? This is the restaurant for you. Our meal included a cheeky trio of BBQ butter-chicken chops, three charred and chutney-fied spiced mega prawns and a lusciously creamy chicken patiala. Nothing wrong with any of it! Well balanced, expertly cooked and spiced judiciously (if a bit on the cautious side.) The lamb matka was a standout dish. Served in the titular clay pot, the large chunks of tender lamb bathe in a deep and groovy gravy. If the Ambassadors Clubhouse does have one shortcoming, it's that it's all a bit one note. Yes, the note is posh. But it's still a note. Like being waterboarded with Champagne; it's overpowering. People who don't like their food on the rich or sweet side might struggle (there ain't much heat or spice to cut through the creaminess) but what it does, it does well. And, as ever, price is a serious consideration. For £65 the three lamb chops should be mind-shatteringly transcendent, not just 'good'. Still, Ambassadors Clubhouse is a highly enjoyable, lip-smacking feast (for those that can afford it). If only the cooking packed as much pizzas as the decor. The vibe A busy, buzzy hangout for big spenders. I don't want to say 'it looks like a powerful drug lord's favourite restaurant' but… it does. The downstairs features a lot of tiger print. The food Generously portioned dishes from across the Punjab region (so both Indian and Pakistani), featuring items cooked on the tandoor, three types of biriyani and slow-cooked karahi dishes. The drink A huge number of fancy beverages, including not one but three types of Punjabi margaritas. We had the tandoori one, featuring pineapple and Mezcal. It was great. Time Out tip Intimidated by the cost? Things are slightly cheaper on the three course lunch and pre-theatre set menu, which is available Monday to Sunday from 12-3pm and Monday to Wednesday from 5.30-6pm for £36 per person.
