December 2013 Food and Drink Pairing: Nectar's Take On the Classic Manhattan and Chèvre Burrata
Über-creamy burrata gets a decadent hit of chèvre and black truffle, and the classic cocktail mellows in floral and herbal notes.
Nectar draws on the tastes of the holidays with its comforting manhattan-style drink. Beverage manager Scott Zoccolillo starts with Woodford Reserve bourbon aged on-site in oak for three months, then adds rose hips, cinnamon, fresh cranberries and sprigs of rosemary. Served on the rocks, this sharp, sepia delight playfully lingers with floral and oak notes. $10.95.
Nectar chef Patrick Feury’s goat’s milk chèvre burrata puts a fresh spin on an Italian staple, hand-stretching Yellow Springs Farm goat’s milk mozzarella around tangy chèvre. It’s served warm (for the ultimate chewy exterior, creamy interior) with paper-thin slices of winter black truffle, a drizzle of extra-virgin Bella D’Oliva olive oil, and just-baked potato-rosemary crackers. $9.
1091 Lancaster Ave., Berwyn, (610) 725-9000, tastenectar.com.
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