Batching, weighing, and service efficiency

On today's, admittedly ambiguously titled episode, we're exploring the philosophy of different styles of bartending. More specifically, we’re looking at interactive, high-end, and forward-thinking mixology, and the style of service that accompanies it. Jon Adler, the beverage director at New York's Shinjis, as well as the adjoined Michelin-starred omakase counter noda, is in the hot seat. Listen on to learn more — and don’t forget to like, review, and subscribe! 

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