I n countries like Spain, Greece, and France, meals are an essential part of social life. Dining out with friends and family is often an hours- long affair, with no expectation to give up the table. But what keeps the conversation going long after the entrée? Enter the digestif, a type of beverage meant to be sipped slowly. Think amaro, sherry, or brandy. Along with dessert, a digestif signals the meal’s final act. The earliest ones were herbal concoctions created by medieval monks. Today, Europeans drink them to help with digestion while savoring the dining experience— and Americans are following suit. “It’s definitely a trend,” says Jaysen Euler, vice president of culinary for Ballyhoo Hospitality, the restaurant group behind DeNucci’s, Pomeroy, Sophia Steak, Jackman & Co. and other spots in the area. Diners are hanging out at their tables a little longer, he notes, using the time to unwind, escape, and enjoy the full experience.
WHERE to BEGIN If you’re new to digestifs, Andy Towler, bartender at popular River North Mediterranean restaurant Ema, recommends Amaro Averna, a Sicilian liqueur that has a slight herbal bitterness. He says it’s a great gateway digestif because it’s delicious on its own, but just as good poured over vanilla ice cream or added to coffee. For a lighter variation, Bruno Abate, chef at Tocco in Winnetka and founder of the nonprofit Recipe for Change, likes Amaro Nonino. Euler echoes this choice. “At DeNucci’s, diners have really embraced Amaro,” he says, adding that Amaro Nonino is a favorite. And for the more advanced, Towler opts for Braulio, describing it as “a gulp of mountain air” that’s ideal for lingering at the table after an indulgent holiday meal. HOW to SERVE When it comes to serving a digestif, Towler prefers a light chill. Just pop the bottle in the fridge at the start of dinner, and it will be the perfect temperature afterwards.
76 // ASPIRE ON THE SHORE
Powered by FlippingBook