Amanda Kludt is the former editor-in-chief of Eater. Matteo Bologna, McNally's designer, on the making of Pastis: "McNally wanted the restaurant to look like it had been in the neighborhood for years, ...

It’s no more than a blend of water and spirit, but for a relaxed afternoon, it can’t be beat. When water blends with the oils in the pastis, the liquid turns milky, a process called the louche.Credit.

"Anise is captured in history," says Jade Ayala, beverage director at Mystic, Connecticut cocktail bar The Port Of Call. It's a culinary herb also known as aniseed. The first anise spirits are thought ...

There are parts of New York City that have changed so much due to zoning, redevelopment, or disaster that they are unrecognizable from what they were even ten years ago. Then there are parts of New ...

A known aphrodisiac, mussels steamed in aromatic Pastis make for the ultimate Valentine’s Day dish. Aphrodite herself would approve. Many types of seafood have long been considered aphrodisiacs ...