By [Your Publication’s Editorial Staff] Based on reporting by Caroline Pardilla In the volatile world of high-end mixology, the "clean slate" is often viewed as the ultimate mark of sophistication. For years, the industry’s elite bars have followed the lead of Michelin-starred restaurants, purging their menus every few months to make room for hyper-seasonal ingredients […]

SAN DIEGO — In the high-stakes world of modern mixology, the "clean slate" policy has long been the industry standard. Inspired by the hyper-seasonal kitchens of Michelin-starred restaurants, elite bars have traditionally viewed their menus as ephemeral art—theatrical performances that exist for a season before being relegated to the archives. While this approach keeps the […]