by Kiri Tannenbaum in Restaurants, March 2nd, 2016
by Maria Russo in Shows, April 28th, 2013
According to Colicchio & Sons’ beverage director, Patrick Bennett, the hot toddy — whiskey, hot water, lemon and honey — has an interesting history. While experts agree on where the cocktail originated, the why is debatable. With Scottish roots, the hot toddy is believed to have been designed as either a remedy for a winter cold or a way to make Scotch whiskey more palatable for women. Or perhaps it was the vessel in which it was served — a teacup — that ladies found so appealing. In any instance, it is a heartwarming cocktail that certainly will get you through the last weeks of winter. Here are three restaurants serving their own unique spins on the classic.
Photo by Randy Schmidt for Borgne
While there were indeed substantial problems with the food as well as the interior design at Smitty’s Restaurant in Clearwater, Fla., the gravest issue came in the form of bugs — an entire infestation of cockroaches, in fact. Overrun with these crawly creatures, husband-and-wife owners Gus and Evi Gialelis’ business faced certain closure if Robert Irvine and his Restaurant: Impossible team couldn’t locate the source of the swarm. But to do so they’d have to rely on a professional exterminator, something that would significantly drain the overall renovation budget.
“I have never come across a restaurant this bad in my whole career,” Robert told Gus and Evi, who felt personally defeated in the wake of their struggling business. He initially questioned whether “this may be the one restaurant that’s too far gone,” but Robert’s not one to walk away from a mission, of course. And in just two days, he reopened the doors at Smitty’s to a welcoming, clean restaurant that was dishing out quality food. FN Dish checked in with Evi a few weeks after the reopening to find out how the restaurant is doing today.
Smitty’s has seen an increase in business since the show taped, and Evi says she’s noticing many first-time customers at the restaurant.