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Nota Bene’s Gin & Tonic Bar: DIY for the Wiser

There’s something beautiful about customization. Many times we’re given prix fixe, chef-selected, or options based around appetizer-entree-dessert. I’d like to think that after you’ve become a master at dining and having drinks, you can start making selections for yourself. While I’m nowhere near a master at dining and mixology, I sometimes think I’m nearing the 10,000 hour mark. And therefore, we tend to think we can start getting outside of the box a  ...

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