They treat their cocktails like dishes -- they have to be both beautiful and balanced.

We go through almost a case a week of Maker's Mark, which for a restaurant that is not a steakhouse, is a lot.

People are drinking more cocktails, and yes, they do go with food. We try to get people to appreciate the strong or sharp or sweet nose of a cocktail. Aroma is just as important as taste.

The really important things are said over cocktails and are never done.

Tucking into a hamburger and fries is perfectly fine as a treat, as part of a balanced, active lifestyle.

Different cocktails for different Saturday nights.