Chef-Hatted restaurant Dry July Tag

Dry July at Oribu — Why Abstaining From Alcohol Makes the Chef-Hatted Dining Experience Even More Interesting

There is a quiet argument — rarely made but worth sitting with — that Dry July is the best month to eat at a great restaurant. Without the flavour overlay of wine and cocktails, the food itself is perceived with more clarity and more precision. The subtle layering of umami in a miso preparation, the mineral cleanness of Bluefin Tuna sashimi, the fat complexity of Hida A5 Wagyu dissolving at body temperature — these are flavour experiences that alcohol can...