Issuu

THE FOOD & DRINK ISSUE

O C TO B E R 2 02 6

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UMS150 Dance Commission & World Premiere

Be Present

Photo © Lisa Spindler, Instagram @lisaspindlerstudio

Fri-Sat Oct 23-24

7:30 pm

Power Center SARA MEARNS, New York City Ballet principal dancer

BOBBI JENE SMITH and OR SCHRAIBER, choreographers

The Rose Sonata A fearless new collaboration from some of dance’s most compelling voices. New York City Ballet principal dancer Sara Mearns partners with vanguard choreographers Bobbi Jene Smith and Or Schraiber (Batsheva Dance Company alumni) for a fearless, evening-length world premiere featuring six dancers and two pianists. Anchoring nearly a century and a half of creative leadership, the University Musical Society (UMS) proudly presents a major new dance commission built from the ground up in Ann Arbor. Experience the future of contemporary dance in this unforgettable performance. Presenting Sponsors: Alec Gallimore and Reates Curry, Mike and Kristie Martin, and Jon and Sandy Willen

Tickets

Principal Sponsors: Brian Willen and Monica Hakimi

Secure your seats today. Call

734-764-2538

or visit

UMS.ORG

Supporting Sponsors: David and Kiana Barfield Family Foundation, Marvin and Betty Danto Family Foundation, Steve Stancroff and Tamar Springer, and an anonymous donor Media Partners: Michigan Public 91.7 FM and Ann Arbor’s 107one

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A N N A R B O R ’ S R E F O R M E R

H O M E F O R P I L A T E S

LIFESTYLE LETTER

Connection’s Greatest Tool? The Table. It’s both simple and profound: The table is the place where people come together. And when it involves sharing a meal, its power is truly unleashed. Europeans have known this for centuries. And while Americans may know it too, it's much harder to put into practice in a world of travel sports, work that follows us long past 5 p.m. and countless digital devices competing for our attention. But when you take the time to sit at a table, share a meal with someone, with devices down and ears open, magic happens. Connection begins. Good days and bad days are shared, thoughts and opinions are exchanged, plans and dreams are made. In many ways, gathering around the table with family and friends has never been more important. And in our community, there are so many wonderful tables waiting to be shared. Welcome to the Food & Drink issue of Ann Arbor City Lifestyle magazine. While the table is where we land, the kitchen is where we start. I sat down with the team at Heydlauff's, the nearly 100-year-old company based in Chelsea, to ask all the questions I had about the latest trends in home cooking. From induction ranges to steam ovens, there's something here for every home chef. While Ann Arbor has long been considered a food destination, its restaurant and hospitality scene might be stronger than ever. We sat down with a few of our award-winning, five-star restaurants, including Echelon, Miss Kim, Aventura, Bellflower, and La Serre. While their cuisine is diverse, they all invite you to slow down, pass the plate, and celebrate the art of connection. We also visit Orijin Bakery, the newest bakery in town from Chef Jin Gorian Capobianco and Sava Farah (of Sava's, Aventura, and The Dixboro Project). Serving some of the city’s best croissants, breads, cakes, and coffee, Orijin is creating the kind of neighborhood gathering place where community and belonging are at the heart of every visit. For our nonprofit feature, we highlight the incredible work of Food Gatherers, whose mission to combat food insecurity serves Washtenaw County residents facing hunger with compassion, dignity, and community. And finally, we close things out with the talented teams at The Last Word and Peridot, who share a few of their favorite sips of the season. This October, gather around the table, whether at home or while supporting our remarkable local restaurant scene, and let the magic of connection begin again. MARIA KARPIEL, PUBLISHER @ANNARBORCITYLIFESTYLE

October 2026 PUBLISHER

Maria Karpiel | maria.karpiel@citylifestyle.com E D I TO R

Rebecca Voigt | rebecca.voigt@citylifestyle.com CONTRIBUTING WRITERS

Allison Bankston, Lindsey Dodge, Emily Klimas C O N T R I B U T I N G P H OTO G R AP H E R S

Stacy Anderson, EE Berger, Jacob Hawkins, Taylor Higgins, Shelby Robinson

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Jenna Crawford LAYOUT DESIGNER Lillian Gibbs QUALITY CONTROL SPECIALIST Brandy Thomas

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Ann Arbor City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Ann Arbor area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

Visit our Instagram CITYLIFESTYLE.COM/ANNARBOR

L I F E ST Y LE LE T T E R

Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Ann Arbor City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

28 Featured

28 36

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

The Heart of the Home

From induction cooking to steam ovens, the experts at Heydlauff's share what every home chef should know

Ann Arbor’s FiveStar Dining Scene

These landmark restaurants invite you to slow down, pass the plate, and celebrate the art of connection.

The Fine Art of Pastry

Lifestyle Letter

City Scene

Business Monthly

Home Update HOME + DESIGN

Chef ’s Selection FOOD + BEVERAGE

Now Open FOOD + BEVERAGE

Hometown Hero LIFE + CULTURE

Culinary Creations FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

Realty Report REAL ESTATE

Events

Locals Only FOOD + BEVERAGE

At Orijin Bakery, croissants and cakes share space with an oldfashioned idea: lingering over coffee with people you love

On the Cover World-class dining experiences — including Echelon, a James Beard Award Best New Restaurant semifinalist — define Ann Arbor's culinary landscape. Photography: Taylor Higgins

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

SEAN CARTER PHOTOGRAPHY

SEAN CARTER PHOTOGRAPHY SEAN CARTER PHOTOGRAPHY

SEAN CARTER PHOTOGRAPHY

1- 2: The 3rd Annual Ann Arbor Symphony Orchestra and University of Michigan Credit Union "Play it Forward" instrument drive collected nearly 100 instruments to support public school music programs in Ann Arbor and Ypsilanti. 3-5: Famed actor and Purple Rose Theatre Company founder Jeff Daniels with guests and performing onstage at the theater's annual Summer Shindig event. 6-7: Morgan Wallen performed back-toback, sold-out shows at Michigan Stadium on July 24 and 25.

CONTINUED >

C I T Y SC E N E

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city scene CONTINUED

8- 9: The Ann Arbor community — including founder/owner Sava Farah working behind the counter — celebrates the opening of Orijin Bakery. 10: A handmade sign by Sava Farah's son, 3rd-grader Dominic Farah, welcomes guests to Orijin. 11: Michigan State Women’s golf coach Stacy Slobodnik-Stoll with BHCC members Suzy Green-Roebuck and Mike Tirico at the U.S. Senior Women’s Open Media Day. 12-13: Some of the world’s best professional and amateur players competing at the U.S. Senior Women’s Open at Barton Hills Country Club. 14: The cast and crew of Emma's Wedding(s) celebrate the end of a successful run at the Purple Rose Theatre Company.

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C I T Y SC E N E

OCTOBER 3 & 4 Saturday & Sunday 11am - 5pm

TOUR 13 SPECTACULAR HOMES & INSPIRE YOUR REMODEL!

Scan for maps, project photos and details.

Tickets sold online. Tickets sold at homes for cash or check only. Tickets are valid at all homes, on both days. Visit in any order. ADMISSION $10 (ages 16 & under free).

www.RemodelersTour.com | 734-996-0100

THE 2026 TOUR IS PRESENTED BY

SPONSORED BY

PICTURED - Remodeler: VERITAS Custom Homes | Architect: Michael Kirchner, AIA, NCARB | Designer: Elin Walters, Exactly | Photo: Shelby Dubin Photography

OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

Ariel Hurwitz-Greene Earns Mid-Year Top Producer Honors Ariel Hurwitz-Greene was recently recognized by @properties REMI Christie’s International Real Estate as its Mid-Year Top-Producing Real Estate Agent in Ann Arbor. A lifelong townie, Hurwitz-Greene has built her career on a relationship-first approach, helping clients find not just a home but a sense of community. Her deep local roots, thoughtful guidance, and genuine investment in the city have earned the trust of clients across every stage of life.

BRAG Fall Remodelers Home Tour | October 3-4 The BRAG Fall Remodelers Home Tour returns October 3-4 from 11 a.m. to 5 p.m., inviting visitors inside 13 beautifully remodeled homes across Ann Arbor and the surrounding communities. Walk through inspiring spaces and meet the designers and builders behind each transformation. Tour highlights include a kitchen and screened porch addition by Rochman Design Build, a historic remodel and addition by Momentum Construction + Design, and a whole-house remodel by Architectural Resource. Tickets are $10 and available online or at any tour home.

Photography by Kerry Black

You're Invited: The Dexter Aesthetic Club Grand Opening The Dexter Aesthetic Club invites you to its Grand Opening Celebration on October 8 from 5-8 p.m. Founded by Meg Wyscaver, RN, BSN — whose artistry and commitment to natural-looking results have earned the trust of patients throughout the region — this new destination for aesthetics and wellness reflects her personalized, patient-centered approach. Guests are invited to tour the clinic, meet Meg and the expert team, and experience a fresh vision for confidence, skin health, and overall well-being.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / A N N A R BO R

From induction cooking to steam ovens, the experts at Heydlauff's share what every home chef should know

The Heart of the Home ARTICLE BY MARIA KARPIEL PHOTOGRAPHY BY JACOB HAWKINS AND STACY ANDERSON The kitchen has always been more than a place to cook. It’s where family gathers, friends linger, and some of life’s best conversations happen. For nearly 100 years, Heydlauff’s Appliances has helped homeowners create those spaces. As the family-owned business approaches its centennial in 2028, we sat down with fourth-generation owner Jake Heydlauff and co-owner Jason Aguirre to talk about the trends, innovations, and practical advice shaping today’s modern kitchen.

WHAT ARE HOMEOWNERS PRIORITIZING IN TODAY’S KITCHENS THAT THEY WEREN’T 10 YEARS AGO?

One of the biggest changes we’ve seen is customization and personalization. Ten years ago, your options were pretty much stainless, black, or white. Today there are matte finishes, dark stainless — even black stainless has made its way into brands like Sub-Zero, which you never saw before. You can also customize the hardware, so it doesn’t have to be the standard stainless. People want their kitchen to reflect their style and not look the same as their neighbor’s kitchen. Technology has also become a huge part of the conversation, and it’s much more than being able to preheat your oven from the grocery store. Connected appliances now receive software updates, just like your phone. Manufacturers can add new cooking modes or even fix certain issues through an update. When I bought my range, it didn’t have air fry. Then an update came through, and suddenly it did. Those kinds of updates help keep your appliances current even after you’ve brought them home.

INDUCTION COOKING IS BECOMING INCREASINGLY POPULAR. WHAT SHOULD HOMEOWNERS KNOW BEFORE DECIDING IF IT’S RIGHT FOR THEM?

Let’s face it, the performance is better than gas in a lot of ways. You’re boiling faster, cooking faster, the whole process is faster, and it’s much easier to clean. It’s also better for the environment because you don’t have to worry about gas fumes or ventilation in the same way.

H OM E U P DAT E | HO M E + D E SIGN

Interior design by Amber Lisowicz Design, featuring appliances from Heydlauff's

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / A N N A R BO R

FOR SOMEONE WHO’S NEVER USED A STEAM OVEN, WHAT ARE THEY MISSING?

Interior design by Amber Lisowicz Design, featuring appliances from Heydlauff's

The biggest thing people should know is to make sure their cookware is magnetic. It’s as simple as that. Old cast iron pans work fantastic. The way induction works is there’s an inductor underneath the glass surface, but the glass itself doesn’t get hot. Instead, because the pan is magnetic, the pan becomes the heat source. If you’re using a pan that’s smaller than the burner, only the area under the pan gets hot. That also means your control is immediate. You can bring something to a rolling boil, turn it down, and it responds right away. That’s why people always used to prefer gas over traditional electric because they wanted that level of control. Induction gives you that same responsiveness. It’s also incredibly safe if you have young kids. I tell this story a lot on the sales floor. We went up north for a long weekend a couple of years ago, and when we got home, one of the burners on my induction range was still on. At the time, my daughter was three, so I’m sure she bumped it. But nothing happened because there wasn’t a pan on it. It had been on for four days, and it simply timed out because there was nothing magnetic for it to connect to. One thing homeowners should consider, especially in Ann Arbor where many homes are 50, 75, or even 100 years old, is their home’s electrical capacity. We’ve seen situations where someone has one or two electric vehicles in an older home and simply doesn’t have enough room in the electrical panel to add induction. It’s not a dealbreaker, but it’s something worth checking before you make the switch.

H OM E U P DAT E | HO M E + D E SIGN

Everything. They’re missing everything. People hear “steam” and immediately think vegetables. That’s the first thing everybody thinks of: “Why would I need a steam oven?” But it’ll do seafood. It’ll do meat. It’ll do bread. The reheat function is incredible because it uses a combination of convection and steam. I don’t think people realize just how good the reheat function is in a steam oven. I mean, pizza, steak, chicken, anything. The steam remoisturizes food instead of drying it out like a microwave. You know what it’s like to put a piece of pizza in the microwave. It comes out like cardboard. Sure, it takes a little longer in a steam oven, but you put a day-old piece of pizza in for 10 minutes and it’s like having a fresh slice all over again. Steam ovens are incredibly versatile, and I think it’s just something people haven’t learned enough about yet. Bread is another great example. It comes out moist on the inside, crusty on the outside. The technology has come a long way. Today’s steam ovens ask what you’re cooking, how big it is, and then set the programs for you. You’re not just putting something into a steam chamber anymore — the convection feature gives you that crisp finish, too. One of the coolest things about a steam oven is that cross-contamination isn’t an issue. We used to cook couscous, asparagus, and salmon in the same oven during training. You’d think everything would taste like salmon, but it doesn’t. In a traditional oven, everything picks up those smells because the food dries out. In a steam oven, the food absorbs the moisture instead, so each dish keeps its own flavor.

WHAT’S THE BIGGEST MISTAKE HOMEOWNERS MAKE WHEN CHOOSING KITCHEN APPLIANCES?

Ventilation. Without question. It’s always an afterthought, and it’s a really important part of the kitchen experience. Somebody will buy a 48-inch gas range, get through the whole process, and then it’s, “Oh yeah...I need a hood.” Especially with those professional-style, higher-output BTU gas ranges, it’s really important to have adequate ventilation. A lot of people don’t want to spend the money because they’re already spending so much on the rest of the kitchen. And for code reasons, many homeowners want to stay under 400 CFM so they don’t have to add what’s called makeup air. That can get expensive

Interior design by Amber Lisowicz Design, featuring appliances from Heydlauff's

because you’re bringing conditioned air back into the house as you’re pulling that much air out. At the same time, you don’t want to be setting off your smoke detectors or having ventilation issues that affect the whole house. That’s why we always try to talk about the range and the ventilation together instead of treating the hood as the last thing to check off the list.

IF SOMEONE LOVES TO ENTERTAIN, WHERE SHOULD THEY INVEST FIRST?

A beverage refrigerator. That’s a big one. And a second dishwasher. For people who do a lot of entertaining, a second dishwasher is amazing. The big thing with a beverage refrigerator is that your main refrigerator is already going to be full of food for the party. Having that second refrigerator, whether it’s under the counter or one of the larger glass-door models, gives people a place to help themselves to drinks without constantly opening the main refrigerator while you’re trying to cook. A second dishwasher might sound excessive, but if you host often, it’s a game changer. One dishwasher fills up surprisingly fast, and having two makes cleanup after a party significantly easier. One tip I always give people: bring a basket of your own plates when you’re shopping for a dishwasher. Every dishwasher loads a little differently, and it’s important to see how your plates fit.

WHAT’S ONE PIECE OF ADVICE YOU’D GIVE EVERY HOME CHEF BEFORE BUYING NEW APPLIANCES?

Start by thinking about how you actually cook and live, not what’s trending.

“Start by thinking about how you actually cook and live, not what's trending. Every kitchen is different, and every family uses it differently... The best appliance isn't necessarily the one with the most features — it's the one that fits the way you use your kitchen.” Every kitchen is different, and every family uses it differently. You might cook large holiday meals and need one big oven. Or you might cook a lot of smaller things and would rather have two smaller ovens. Maybe fresh produce is a big part of your routine and extra refrigerator storage matters more than a specialty ice maker. The best appliance isn’t necessarily the one with the most features — it’s the one that fits the way you use your kitchen. That’s why we spend so much time asking questions before we ever make a recommendation. We want to understand how you cook, how you entertain, and how you use your space so we can help you choose something that’s right for you, not just what’s popular. Learn more at heydlauffs.com. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / A N N A R BO R

FOUND Footage Festival

October 9-11, 2026

Michigan Theater | Ann Arbor, MI

Three days of celebrating the horror films, filmmakers, and the storytelling style that changed cinema forever.

Shorts competition

Iconic screenings

Filmmaker panels and Q&As

Specialty cocktails & more

L A N D S C A P E D E S I G N & I N S TA L L AT I O N | G A R D E N S T E WA R D S H I P S T O N E W O R K & M A S O N RY | W O O D W O R K I N G

SCHEDULE A CONSULTATION kcrunciman.com | 734.429.5200 10821 SALINE MILAN RD, MILAN, MI

Find Autumn coziness at Found in Kerrytown! 415 N. Fifth Avenue foundgallery.com

Ann Arbor

734.302.3060 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / A N N A R BO R

Ann Arbor’s Five-Star Dining Scene Photography by Taylor Higgins

ECHELON TECHNICAL BRILLIANCE, GROUNDED WARMTH

These landmark restaurants invite you to slow down, pass the plate, and celebrate the art of connection. ARTICLE BY EMILY KLIMAS

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Since opening its doors, Echelon has rapidly become one of Ann Arbor’s defining culinary sanctuaries, earning a prestigious James Beard Award Best New Restaurant semifinalist nod in under two years. The restaurant was built on a commitment to elemental craftsmanship and local terroir: honoring Washtenaw County’s extraordinary agricultural land through the ancient art of live fire. The dining room is anchored by the dance of live coals, where a custom wood-fire grill coaxes subtle sugars and smoky depth from local produce and regional meats. Drawing from world-class kitchen backgrounds, the team approaches each season with relentless inquiry. “A lot of what we do here is built on staying curious,” says Partner and Managing Director Emily Habib. Whether guests choose an exploratory à la carte evening or a seven-course tasting journey, Echelon’s craft reaches its peak at the Chef’s Counter. Here, just inches from the hearth, diners watch cooks plate with painterly precision, translating embers into poetry. “You’re watching the craft happen, not just tasting the result,” Habib says. The kitchen treats humble produce with the exact same reverence as prime proteins — a philosophy best captured in their signature wood-roasted baby carrot with gruyère, chili, and candied hazelnut. “It’s a vegetable treated with the same seriousness we’d give a 32-ounce porterhouse,” Habib says. “That’s Echelon in one bite: wood fire and vegetables, taken completely seriously.” Yet for all its technical brilliance, Echelon’s staying power resides in its grounded warmth. Operating on the core belief that “hospitality is a relationship, not a transaction,” the service moves with intuitive grace, allowing guests to fully lose themselves in the experience.

Step into La Serre and the bustling cadence of downtown quietly dissolves. Housed inside The Vanguard, this striking space feels like a sunlit European conservatory tucked right into the city center. By day, natural light floods through soaring glass to illuminate the surrounding flora; by night, the atmosphere transforms into a moody, candlelit sanctuary, setting the stage for seafood towers, sparkling wines, and long conversations. La Serre carries the soul of a classic French neighborhood bistro, complete with a dedicated street entrance that makes it feel like a cozy local hideaway. That approachable energy has resonated deeply with the community. “What’s delighted us most is how quickly locals adopted us as their regular ‘third place’ — not just for milestone celebrations, but for casual weeknight dinners, solo bar bites, and spontaneous afternoon drinks,” says Director of Sales and Marketing Emily MacIntyre. On the menu, classical French brasserie heritage is reimagined through the vibrant lens of Midwestern agriculture. Drawing inspiration from the comforting foodways of Brittany, the kitchen bypasses rigid culinary rules to focus on depth of flavor and seasonal comfort. Glossy demi-glaces are simmered over days using BP Farms bones and Michigan root vegetables, while Great Lakes fish pair with delicate, herb-infused beurre blancs. “We take classic brasserie dishes, make them with local Michigan ingredients, and serve them in a warm, friendly setting,” MacIntyre says. “You get all the rich French flavor without feeling stuffy.” As fall arrives in Ann Arbor, La Serre embraces the pulse of the city with vibrant autumn rituals. On football Saturdays, a Cider & Donut Cart greets game-day crowds with fresh donuts and local cider. Inside the dining room, the focus shifts to centerpiece dishes like the panroasted halibut: an homage to classic French bouillabaisse that cradles flaky fish in a saffron-infused brodo alongside local harvest vegetables. La Serre balances refined technique with genuine ease, offering locals a luminous seat at the table for every occasion.

LA SERRE FRENCH HERITAGE ROOTED IN COMMUNITY

“

"What’s delighted us most is how quickly

locals adopted us as their regular 'third

place' — not just for milestone celebra-

tions, but for casual weeknight dinners, solo bar bites,

and spontaneous

afternoon drinks."

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / A N N A R BO R

BELLFLOWER WORLD-CLASS DINING, NEIGHBORHOOD SPIRIT

In neighboring Ypsilanti, set within the warm, brick-walled embrace of a historic former post office, Bellflower offers an elevated culinary destination infused with small-town soul. Celebrating six years as a cornerstone of downtown Ypsi, the scratch kitchen weaves a distinct regional tapestry — blending Gulf Coast and Cajun traditions with the natural abundance of Great Lakes waters and Midwestern farm fields. Here, artisan loaves from Bird Dog Baking, handmade pasta from Dave Makes Pasta, and local poultry from Old Brick Farm share table space with custom-distilled Bellflower Gin from Ann Arbor Distilling. It’s a concept inseparable from its town. “Bellflower really is a product of Ypsilanti. We wouldn’t be the restaurant we are anywhere else,” says General Manager James Andrews. “Ypsilanti has an independent, creative spirit, and I think that gives us permission to be ourselves.” That spirit manifests in a dining room where high-level craft meets grounded ease. “We care about technique and quality, but at the end of the day, we want the food to be delicious, approachable, and fun to eat,” Andrews says. Whether dropping in for a

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

cellar-selected bottle of wine paired with a thoughtful dinner or perching at the bar for fresh oysters and a cold beer, every guest is met with equal, unpretentious warmth. Rather than locking the kitchen into long-term menus, Bellflower lets daily harvests steer its creative evolution. “A lot of inspiration comes directly from our relationships with local farmers and producers,” Andrews says. Crates of seasonal produce from Argus Farm Stop, fresh rainbow trout from Jackson’s Eagle Creek Fish Company, and wild mushrooms from Stoney Creek guide the menu’s fluid rhythm. As autumn settles over the Huron River, that philosophy culminates in a soul-warming centerpiece bowl of gumbo — tender braised lamb shank and duck confit paired with local roasted tomatoes, We-The-People Opportunity Farm collards, and a rich, dark roux. “It really captures what we like to do — Southerninspired cooking, Michigan ingredients, a little bit of unexpectedness, and food that’s meant to be enjoyed rather than analyzed,” Andrews says. It’s a testament to Ypsilanti’s independent, artistic spirit: world-class dining anchored in true neighborhood warmth.

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / A N N A R BO R

Tucked into Historic Kerrytown, Miss Kim is less a traditional restaurant and more a sanctuary for putting down roots. Guided by Chef Ji Hye Kim, this Zingerman’s family destination celebrates Korean culinary heritage through a deeply thoughtful, research-driven lens — one that seamlessly marries ancient tradition with the vibrant, shifting rhythm of Michigan’s agricultural seasons. Kim spent years studying ancient Korean cookbooks, uncovering traditional methods that predated modern regional boundaries. Yet rather than falling into the trap of rigid authenticity, she views historical recipes as living outlines rather than fixed rules, often reshaped by whatever local farmers harvest each week. From sweet root vegetables to seasonal greens swapped seamlessly into house ferments, centuries-old techniques merge with peak Midwestern yields and modern kitchen methods. The result is a cuisine that is deeply rooted, continuously evolving, and authentic in its own distinct, community-centered way. That creative evolution comes alive in her signature Tteokbokki, which transforms a beloved childhood street-food memory into inventive iterations ranging from soy-braised Royal styles to a velvety cacio e pepe twist. As the leaves turn in Kerrytown, the menu turns toward rich, soul-warming comfort: soy-braised beef short ribs atop a silky, golden Michigan squash purée made with pine nuts and local kabocha. “The drawing’s there, and the local vegetables color it in,” Kim says. “Rather than obsessing about technical dogma, I want people to enjoy an approachable, delicious Korean dish that inspires them.” Miss Kim’s multi-year James Beard semifinalist recognition reflects as much heart as culinary technique. Behind the scenes, Kim champions equity through living wages, full medical benefits, and staff care — an ethos that connects directly to the guest experience. “True hospitality has to extend to everyone in the building,” Kim says. “When our team feels supported, grounded, and valued, that warmth naturally overflows onto every plate and into the dining room.”

MISS KIM A CELEBRATION OF KOREAN CULINARY HERITAGE

“

"True hospitality has to extend to every-

one in the building. When [everyone] feels supported, grounded, and

valued, that warmth naturally overflows onto every plate and into the

dining room."

CONTINUED >

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

All photography by EE Berger

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / A N N A R BO R

AVENTURA A LOVE LETTER TO SPANISH CULTURE

Photography by Shelby Robinson

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

To step through the doors of Aventura is to be transported across the Atlantic into the magnetic evening pulse of Spain. Housed within three historic downtown structures — including the second-oldest commercial building still standing in Ann Arbor — the space carries a grounded, deeply comforting warmth. Over a decade of simmering paellas, saffron, and Spanish wines have permeated the historic brickwork, casting an invitation to sit back and stay a while. While many downtown concepts constantly evolve or change direction, Aventura’s enduring magic lies in its rock-solid consistency and clear sense of self. Long before opening over a decade ago, founder Sava Farah took her team on immersive research journeys across Spain, traveling from bustling Madrid tapas bars to coastal Valencian paella kitchens to study the soul of Spanish foodways firsthand. That deep reverence wasn’t merely research for a business concept — it was a love letter to a culture. Today, Farah and her team remain fiercely committed to ensuring the space, menu, and vibrant atmosphere stay true to that original promise, giving guests an authentic, unmistakable sense of place. It has become a reliable downtown anchor where guests know exactly what to expect, and where staff who opened the restaurant over a decade ago still refer to the space simply as “home.” Built around the inherently social rituals of Spanish gastronomy, Aventura uses tapas and shared plates as a catalyst for deep human connection. At the center of the table sits Aventura’s centerpiece: authentic paella, accredited by Spain’s WikiPaella authority, paired with Rioja or Albariño, crispy patatas bravas, bacon-wrapped stuffed dates, and house-made churros. In a fastpaced world increasingly dominated by digital noise, the dining table becomes a sanctuary to put devices away, pass plates, and truly engage with the people across from you. Dining returns to its most sacred purpose: a living space where presence is restored, laughter flows freely, and genuine community takes root around the table. That focus on care over status defines Farah’s guiding philosophy. When discussing national accolades and award rankings, she remains grounded in what truly matters. “I’ve always felt that food should be about nourishment, not competition,” Farah reflects. “When guests walk out after an evening with us, we want them to feel transformed, uplifted, and genuinely well taken care of — to leave with a little bit of humanity, connection, and warmth from the inside out.”

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W W W. J A M E S O L S E N D D S . C O M 734.996.0200 | 3400 TRAVIS POINTE RD, ANN ARBOR, MI OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / A N N A R BO R

THE FINE A RT OF PA S T R Y

ARTICLE BY LINDSEY DODGE | PHOTOGRAPHY BY SHELBY ROBINSON

NOW OP E N | FO O D + BEVE RAGE

AT ORIJIN BAKERY, CROISSANTS AND CAKES SHARE SPACE WITH AN OLD-FASHIONED IDEA: LINGERING OVER COFFEE WITH PEOPLE YOU LOVE

On a busy weekday morning in downtown Ann Arbor, there’s a new way to start your day: Orijin Bakery, the brainchild of Chef Jin Gorian Capobianco and Sava Farah (of Sava’s, Aventura, and The Dixboro Project renown). A neighborhood bakery with the quiet confidence of a classical French pastry background, its mission is remarkably humble: a sense of belonging and community for all who walk through its doors. “I’ve always wanted Orijin to be just a neighborhood bakery, really,” Capobianco says. “Somewhere that people can come get their coffee before work, but also get their kids’ birthday cake every year, their wedding cakes — just something very community-oriented.” It’s a modest ambition for a pastry chef with serious culinary bona fides. Capobianco knew she wanted to be a chef from a young age, encouraged by parents who supplied Easy-Bake Ovens, cookbooks and cake pans. Straight out of high school, she enrolled at the Culinary Institute of America in Hyde Park, N.Y., studying baking and pastry before heading west to Colorado and eventually spending eight years working in New York. There, a combination of European-trained mentors and New York’s devotion to seasonal produce helped shape a pastry philosophy that Capobianco has since made distinctly her own. After stints in Austin and Chicago, Capobianco spotted an opening for executive pastry chef at The Dixboro Project. “As soon as I walked in the back door of Dixboro, I was like, ‘I gotta work here,’” she says.

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / A N N A R BO R

Ann Arbor diners have been reaping the benefits ever since. At Dixboro, however, Capobianco’s pastry program necessarily existed in conversation with the restaurant around it. With only about 500 square feet to work with, ambitions for a larger bread, cake and savory program had to wait. Then Farah asked a consequential question: “Do you want to open a bakery?” Orijin is the answer. Here, Capobianco has room to expand the cake program she began at Dixboro, develop breads and sandwiches, and follow the hyper-seasonal approach she honed in New York. Her creations often begin with whatever is coming out of the ground right now, exploring a single ingredient in multiple forms. A peach tart, for example, might layer peach jam, peach curd and peach jelly with the fresh fruit itself. “I like to really showcase the product in all different ways,” she says. Farah, meanwhile, has largely given Capobianco the freedom to run. Early tastings at Dixboro eventually gave way to a simple directive — make it what you want. It’s a testament, according to Capobianco, to the autonomy and trust that have made their partnership work so well. It’s fitting that their newest collaboration brings Farah back downtown, close to where her own restaurant career began. “It’s surreal to be back on the block, in the same footprint where I opened Sava’s 20 years ago,” Farah says. “Five days in, Orijin already feels like a place for daily rituals, familiar faces and new ones. There’s such a special synergy among the local businesses downtown, and it’s an honor to add something new to the landscape of Ann Arbor while feeling so connected to its history.” That sense of connection is the driving force at Orijin. Its technology-free dining room is deliberately designed for something increasingly precious downtown: lingering with one another. “I love seeing the old ladies come in here and just have some tart, or some friends catch up,” Capobianco says. “It’s been really great to see more community members come in here.” Looking around, Orijin has already found success: no phones, a bustling bakery with no empty tables, and folks laughing and connecting over coffee and bread. Learn more at orijinbakery.com.

NOW OP E N | FO O D + BEVE RAGE

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / A N N A R BO R

NOURISHING THE NEIGHBORHOOD ARTICLE BY EMILY KLIMAS

With a focus on compassion, dignity, and community, Food Gatherers combats food insecurity in Washtenaw County

H OM E TOWN H E R O | L I FE + CU LT U RE

“It's a relief for families to know that they can rely on a local, accessible resource for fresh groceries.” She didn’t need to bring her grandchildren along, prove her income, or fill out stacks of paperwork. Pulling up to a Food Gatherers Grab-and-Go site in Washtenaw County, Grandma only had to answer one question: “How many?” With two fingers raised, boxes containing a week’s worth of breakfasts, lunches, shelf-stable staples, and milk were loaded into her car. As it shut, the anxiety of stretching a fixed retirement budget to feed two growing kids gave way to pure relief. In a county where nearly 14.5 percent of residents face food insecurity, moments like this prove that getting help shouldn’t feel heavy — it should feel like family looking out for family. To the casual observer, Washtenaw County evokes images of bustling university campuses, tree-lined downtowns, and prosperous suburbs. Yet beneath this exterior lies a stark economic

truth: necessities like housing, healthcare, and childcare swallow family budgets. Working parents, seniors on fixed incomes, and hourly employees operate without a financial buffer. “Food is the one expense families can cut back on because they have to pay rent or lose their housing,”explains Markell Miller, Director of Community Food Programs at Food Gatherers. “It’s the single flexible line item in an otherwise unforgiving monthly budget.” Compounding the problem, SNAP income limits fail to account for high-cost realities, leaving nearly half of Washtenaw’s food-insecure neighbors stranded without a safety net. Hunger here isn’t a physical food shortage; it’s an economic squeeze driven by cost of living and systemic barriers. In Fiscal Year 2025 alone, Food Gatherers distributed 10.3 million pounds of food — the equivalent of 8.5 million meals — through a network of more than 140 local partners. To ensure every neighbor feels comfortable seeking help, Food Gatherers structures its outreach around two core models: immediate meal programs and flexible market options. For neighbors needing immediate, hot, or prepared food, meal programs provide ready-to-eat nourishment without barrier. Ann Arbor’s Delonis Center Community Kitchen serves hot meals 364 days a year, and the Summer Food Service Program ensures children don’t miss a day of nourishment by offering weekly Grab-and-Go meal packs. For families cooking at home, many local partner pantries operate as market-style “choice pantries,” allowing visitors to shop for ingredients that fit their dietary needs and cultural preferences. Healthy School Pantries bring CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / A N N A R BO R

free groceries directly inside public schools where parents feel safe, the Neighborhood Grocery Initiative delivers fresh produce straight to affordable housing complexes, and monthly DoorDash deliveries arrive on the porches of homebound seniors and neighbors with mobility limits. Meeting the county’s immense nutritional demand requires a multi-faceted supply strategy: food rescue programs that salvage excess perishables from local grocers and retailers before they’re wasted, government USDA programs that supply core nutritional staples, community food drives and donations, and direct food purchasing. Because high-demand perishables like milk, eggs, and lean meats are rarely rescued in sufficient quantities, donor contributions fund bulk purchases at wholesale prices. Guided by a strict internal Nutrition Policy, Food Gatherers ensures that at least 60 percent of all distributed food consists of fresh or frozen produce and protein. “It’s a relief for families to know that they can rely on a local, accessible resource for fresh groceries,” Miller says. “We aren’t just trying to move maximum volume; we want to ensure our neighbors receive food that is genuinely nutritionally valuable.” Because Food Gatherers distributes through a deeply rooted local network, food distribution sites often serve as the front door to broader life-saving assistance. When crisis strikes, a pantry is rarely just about groceries; it’s a place where neighbors are seen, heard, and connected to wider care.

H OM E TOWN H E R O | L I FE + CU LT U RE

This holistic care was put to the test when a local family lost nearly everything in a devastating fire. Traumatized and displaced, they turned to a partner pantry simply seeking enough food to survive the night. But staff didn’t stop at filling a bag. They rallied around the family, providing a mattress and some linens they had on hand, and direct connections to local housing and disaster relief resources. By training volunteers in trauma-informed care and focusing on neighbor dignity, Food Gatherers transforms pantries into compassionate navigation centers. Whether it’s a parent choosing whole grains in a market-style choice pantry or a grandparent receiving summer meal boxes in a school lot, the goal remains unchanged: transforming charity into dignified solidarity. Sustaining this localized safety net requires continuous community participation. Volunteers keep the engine running by sorting rescued food or preparing hot meals at the Community Kitchen. Financial donors stretch every dollar further, with 95 percent of contributions directly fueling local hunger relief efforts. Outreach champions normalize pantry use and connect struggling neighbors with local food resources, while advocates engage elected officials to strengthen safety nets. Poverty and systemic high costs sit at the root of hunger, but when a community replaces stigma with dignified access, every neighbor stands stronger together. To learn more, donate, or volunteer, visit foodgatherers.org.

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Visit ClarendaleAnnArbor.com to learn more. Clarendale Ann Arbor 2830 South Main Street Ann Arbor, MI 48103 O F F I C E 734-318-1700 LIFE@ClarendaleAnnArbor.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / A N N A R BO R

THE BACKYARD Not long ago, an outdoor pizza oven in someone’s backyard was rare, and the kind of purchase that hinted at a serious devotion to entertaining. What was once a niche indulgence has become a fixture on patios and terraces across the country, and the appeal is easy to understand once you’ve stood next to one. These ovens climb past 900 degrees, hot enough to turn out a proper Neapolitan crust in under two minutes, with the same char and blistered edge you’d find at a well-regarded pizzeria. What’s driven the shift is accessibility without any real compromise on quality. The newer generation of countertop ovens, running on gas or wood pellets, has made that level of heat achievable without a masonry install or a small fortune. The result is

a dinner party that essentially hosts itself: guests gather around the oven the way they once gathered around a fire pit, the dough gets stretched and topped in full view, and the meal becomes entertainment rather than a meal quietly assembled in a kitchen. Part of the appeal of a pizza oven is how quickly it rewards experimentation. With a cook time measured in minutes rather than hours, there’s little downside to trying an unexpected topping or a pairing you wouldn’t normally think to combine. Fig and prosciutto, hot honey and pepperoni, nothing is really off limits once the oven is hot. That said, it helps to start from a solid foundation. Below are tried and true recipes that are guaranteed to be crowd pleasers no matter who’s on the guest list.

PIZZA OVEN

OBSESSION Whichever you make first, go easy on the toppings. A hot pizza oven cooks a pie in under two minutes, and a heavy pie won’t cook through in time. Keep it light and let the oven do the work.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

CLASSIC MARGHERITA Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, • room temperature • • 3 tablespoons tomato sauce • • 4 to 5 ounces fresh • mozzarella, torn into pieces

1 cup cherry tomatoes, halved A handful of fresh basil leaves Olive oil Flaky salt

INSTRUCTIONS 1. Stretch the dough into a round. 2. Spread the tomato sauce over the top, leaving the edge bare. 3. Scatter the cherry tomatoes over the sauce, then add the mozzarella in a few big clusters. 4. Bake until the crust is puffed and golden with dark spots. In an outdoor oven this takes about 90 seconds. In a home oven, bake at 500 degrees on a hot pizza stone for 8 to 10 minutes. 5. Top with fresh basil, a drizzle of olive oil, and a pinch of flaky salt.

INGREDIENTS • 1 ball pizza dough, • room temperature • • 1 large yellow onion, thinly sliced • • 1 tablespoon butter • • 1 teaspoon sugar • 1/2 pound Italian sausage, casing removed

3 tablespoons tomato sauce 1 cup shredded mozzarella Fresh parsley, chopped Salt, pepper, and a pinch of dried oregano

INSTRUCTIONS 1. Cook the onion low and slow in butter with the sugar and a pinch of salt for 30 to 40 minutes, until soft and deep golden. Set aside. 2. Brown the sausage in a skillet, breaking it into small pieces, then drain. 3. Stretch the dough, spread the sauce, then top with mozzarella, sausage, and the caramelized onion. 4. Bake until the crust is golden and the cheese is bubbling. 5. Finish with parsley and a light dusting of oregano.

SAUSAGE AND CARAMELIZED ONION Serves 2 to 3 | Makes one 12-inch pizza

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / A N N A R BO R

ARTICLE BY ALLISON BANKSTON | PHOTOGRAPHY PROVIDED

APPLE CIDER

sangria A LATE SUMMER/EARLY FALL TREAT

As the season transitions into fall, it still features the warm, sunny days of summer but nights start to drop into the crisp temperatures. That leaves us in the limbo of wanting cool, refreshing drinks part of the time but also craving the deeper, spice-infused flavors of autumn. This recipe for apple cider sangria is the perfect blending of the seasons, leaving you feeling both refreshed and warmed through the deep flavors and interesting hints of spice. It’s a great drink to add to any dinner party, cocktail gathering, back deck after-hours get-together, or birthday bash. Here’s what you need to make the perfect mid-season cocktail to enhance whatever event you have planned.

H AP PY H OU R | FO O D + BE VE RAGE

INGREDIENTS: • • • • • •

1 bottle, standard size, of pinot grigio 2 1/2 cups fresh apple cider 1 cup club soda 1/2 cup ginger brandy 3 Honeycrisp apples, chopped 3 pears, chopped

DIRECTIONS: Combine all ingredients together and stir. Refrigerate for an hour or so (or longer) before serving. The drink can be enjoyed immediately, if desired, but the longer you let the ingredients sit and mix, the deeper the flavors will be. Giving it time to develop will make the drink more captivating and interesting.

NOTE: Regular brandy can be used, but ginger brandy gives it an extra kick of flavor.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / A N N A R BO R

realty report A S A M P L E O F R E C E N T LY S O L D P R O P E R T I E S I N A N N A R B O R .

ADDRESS

SOLD PRICE

%SOLD/LIST

DOM

Sq.Ft. (Above Grade)

Allmendinger

103 W Davis Ave.

$1,065,000

89%

2,623

$406

Ann Arbor Hills

2411 Londonderry Rd.

$1,255,000

128%

1,938

$648

Bryant

12 Trowbridge Ct.

$270,000

90%

149

864

$313

Burns Park

1303 S Forest Ave.

$1,130,000

95%

2,109

$536

Dicken

1542 Dicken Dr.

$580,000

101%

1,729

$335

Foxfire

2398 Foxway Dr.

$740,000

102%

2,534

$292

1510 King George Blvd.

$527,000

106%

1,487

$354

Haisley

2417 N Circle Dr.

$387,500

96%

1,189

$326

Haisley

822 Duncan St.

$620,000

95%

1,515

$409

3541 Windemere Dr.

$723,200

98%

2,452

$295

Lower Burns Park

1432 E Park Pl.

$615,000

98%

1,614

$381

Northside

2457 Traver Blvd.

$594,768

95%

1,981

$300

Old West Side

623 W Liberty St.

$460,000

92%

1,134

$406

SoPac

2780 Ember Way

$670,000

98%

2,411

$278

Upper Water Hill

1000 Vesper Rd.

$825,000

97%

2,310

$357

NEIGHBORHOOD

Georgetown

Landsdowne

This data is a sampling of recently sold properties. Source: IRES MLS System

Ann Arbaugh Your Ann Arbor Realtor

Representing Sellers & Buyers Relocation Specialist ann@alexmi.com | 734.585.6518 alexmi.com/agent/ann-arbaugh

R EA LT Y R E P ORT | REAL ESTAT E

Price Per Sq. Ft.

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OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S O C TOBE R 2 N D

Whose Live Anyway? Michigan Theater | 7:30 PM The current cast members of the Emmy-nominated TV show Whose Line Is It Anyway? are proud to present their new improv tour. WHOSE LIVE ANYWAY? is 90 minutes of hilarious, improvised comedy and song all based on audience suggestions. Audience participation is key to the show so bring your suggestions and you might be asked to join the cast onstage! marquee-arts.org O C TOBE R 3 RD & 4 T H

BRAG Remodelers Home Tour Various Locations Visit beautifully remodeled homes in Ann Arbor and the surrounding area during the Builders & Remodelers Association of Greater Ann Arbor’s annual fall Home Tour. Find design inspiration and connect with the professionals that can help improve your home. Tickets sold online and at all homes. bragannarbor.net/remodelers-home-tour-fall O C TOBE R 4 T H

Trinity Health Probility Ann Arbor Marathon Downtown Ann Arbor | 8:00 AM E-Race the stigma with the Probility Ann Arbor Marathon! Supporting local mental health charities, participants experience the vibrant streets of downtown, the University of Michigan campus, and some of Ann Arbor’s most beautiful natural areas — including the Huron River, Gallup Park, and Nichols Arboretum — before returning for a spectacular downtown finish. annarbormarathon.com O C TOBE R 9 T H

UMS Presents Samara Joy Hill Auditorium | 7:30 PM At just 26, Samara Joy is nothing short of sensational. With six GRAMMY Awards to her name, including a Best New Artist win, as well as an NAACP Image Award, she has achieved the kind of profile typically reserved for pop celebrities. Joy returns to Ann Arbor for a masterful evening of jazz standards and original songs. ums.org

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OC TOBE R 1 0 T H & 11TH

A2 Artoberfest Downtown Ann Arbor A2 Artoberfest is a celebration of the arts in Downtown Ann Arbor. This intimate and rich celebration of the arts will feature jury selected artists, live entertainment, restaurants, and art activities. Shop, savor the beautiful fall weather, and get creative with several hands-on art making activities at this fun and festive event. theguild.org/fair/a2artoberfest OC TOBE R 1 1 T H

The Ark’s 30th Fall Fundraiser with Sarah Jarosz The Ark | 6:30 PM The Ark’s 30th Annual Fall Fundraiser, sponsored by the Zingerman’s Community of Businesses, features an intimate evening with Sarah Jarosz. A six-time GRAMMY Award-winning singer, songwriter and multi-instrumentalist, Jarosz has received widespread critical praise for her work. theark.org OC TOBE R 2 3 RD

A2SO Presents The Lord of the Rings Symphony Hill Auditorium | 7:30 PM Journey to Middle-earth as the Ann Arbor Symphony Orchestra brings Howard Shore’s unforgettable Lord of the Rings soundtrack to life at Hill Auditorium along with mezzo-soprano Kaitlyn Lusk and the U-M Men’s and Women’s Glee Clubs. Hailed as some of the greatest film music ever written, The Lord of the Rings score is a musical interpretation of J.R.R. Tolkien’s epic novels. a2so.org OC TOBE R 2 5T H

Ann Arbor Trick or Treat Parade Downtown Ann Arbor | 11:30 AM Don’t miss this spooktacular, family-friendly event! Meet at the AADL Downtown Library for the much-anticipated annual costume parade through downtown Ann Arbor, then trick or treat on Main Street at participating businesses, get down with DJ Ron Don & Whoa Silent Disco, play pumpkin-themed games, and more. mainstreetannarbor.org/Halloween OC TOBE R 3 1 ST

U-M Halloween Concert Hill Auditorium | 2:00 PM This popular and family-friendly tradition brings together the University Symphony and University Philharmonia Orchestras for a musical celebration of the spooky season. From Adam Glaser’s “March of the Little Goblins” to the Ghostbusters theme, this performance is suitable for all ages. smtd.umich.edu/event/31-october-2026

ANN ARBOR GARDENS design • build • grow 313.274.1356 annarborgardens.com

ARTICLE BY REBECCA VOIGT PHOTOGRAPHY BY CALDER FONG, ELISABETH BEER, AND ELLEN BEATY

Well-Crafted Cocktails THE TALENTED TEAMS AT THE LAST WORD AND PERIDOT SHARE THEIR FAVORITE SIPS OF THE SEASON

Space B i rd The Last Word General Manager Samantha Hamrick says this blend of Roku gin, cardamom-infused Aperol, lemon, passion fruit, and Aquafaba is “refreshing, big juicy citrus, aromatic, slightly sour, velvet froth in all the right ways.”

Te tsuo Dance For “Japanese gin modernist simplicity,” Peridot’s Fong recommends this cocktail featuring Ozeki Nigori sake, Nikka Coffey gin, Cocchi Rosa, raspberry, lemon, ginger, and Peychaud's bitters.

B a gg a ge Claim Peridot bartender Calder Fong describes this blend of Woodford Reserve, Two James coffee liquor, pineapple, lemon, and cinnamon as “tropical bourbon tiki decadence.”

Pot i o n No.9

Blockbuste r

Naturally purple Sovereign Gin is layered with muddled blueberry, lemon, raspberry, lemongrass, and tonic to create a “refreshing, bright drink, created with the intention to be a spectacle to see and taste,” says The Last Word’s Elisabeth Beer.

With Butter Washed DCD Homegrown Rye, Laird’s Old Apple Brandy, Nixta, Cocchi di Torino, and caramel corn, this drink from The Last Word “evokes memories of snuggling into a worn movie theater seat,” Beer says.

LOCA LS ON LY | FO O D + BE VE RAGE

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