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Two of Cork Wine Bar’s more popular dishes, the French fries and the fried calamari, are sprinkled with lemon zest, which leaves a lot of fresh pulp just lying around. Rather than letting it go to waste, chef Ron Tanaka puts the juice to work in a lemonade that, in short order, has become the best in town. The former sous chef at CityZen and Citronelle has concocted a brew infused with cardamom, star anise, coriander, cinnamon, clove, and bay leaf. It makes for a sophisticated twist on a drink that frequently has all the zing of tap water. The spices serve as a welcome foil to the strong lemon flavor, mellowing the fruit and allowing the warm aromatics to come to the forefront.