What is actually in the S.S.S. and Habibi's Espresso Martini, read off our cocktail card: the builds, the printed tasting notes, the four-tag flavour profiles, and the typo the menu makes one line below the correct spelling.
Two drinks off our cocktail card, quoted exactly as printed: a highball with no whisky in it, and a mojito with whey in it.
Alcohol percentage, calories, storage and shelf life, answered with the trade body’s own words, and honest about the numbers our own menu does not print.
We pour no arak, and we are writing about it anyway. How a Levantine anise spirit and Japanese sake solved the same dinner-table problem from opposite ends.
A chef’s-choice menu means ordering a drink before you know what it is for. Which bottles on our list survive an unknown sequence, and why we do not run a pairing flight.
The Japanese highball is the correct drink for grilled food. We do not have one, because there is no whisky on any of our three menus. Here is why it works, and what we hand you instead.
Our beer list is three lines long, one brewery, two beers. Here is why a pilsner and a dark lager are the only two shapes a charcoal kitchen actually needs.
Sake with tahini, smoke, garlic and lamb fat. Working through our five bottles against the mezze board and the grill, including the one dish where sake is the wrong call.
Our wine list is nineteen bottles on a single page. Here is how we match it to a mezze table, working through the Italians, the French, the Spanish and the two outliers.
Temjanika is named after frankincense, and it is the bottle we hand to people who say they do not like white wine. What the grape is, why aromatic does not mean sweet, and the mezze it belongs with.