Chef Bjorn Shen’s tell-all book
By Elizabeth Wong
It’s the primary account of the cocktails created as part of the beverage pairing program Michael Solomonov’s chef’s counter, a relatively short-lived pop-up restaurant within Zahav, launched in August 2012. It was there that Kane instituted a truly unusual concept—a number of à la minute cocktail concepts, tailored to each individual diner, that changed on a daily basis.
