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Shane Eaton

@cocktailpilgrim

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Tandem Campari Seltz feat. @mariobrizzi @cristianbrochetti at @camparinoingalleria taken in Camparino in Galleria by @cocktailpilgrim

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4 months ago

🇮🇹 Forio (NA) • La Grotta, the bar at @botaniarelais, is carved straight into Ischia’s volcanic tuff and was once the estate’s wine cellar. Warm lighting glows on the rough stone walls, and jewel-toned armchairs make it feel like a secret hideaway. It’s the most atmospheric spot on the island for an after-dinner drink.

Behind the bar, head bartender Onofrio La Monica @onofrio.93 turns the hotel’s gardens into cocktails. The signatures are built on herbs, fruit and botanicals picked on the estate, while the classics are executed with precision.

Prefer the open air? Take your glass outside and sip surrounded by Botania’s lush Mediterranean gardens. by @cocktailpilgrim

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17 hours ago

🇮🇹 Forio (NA) • Il Mirto @ilmirto_restaurant at @botaniarelais in Forio is a 100% vegetarian fine dining restaurant set in three hectares of Mediterranean gardens, with produce from the hotel’s organic garden and local farmers. Ischia-born chef Tommaso Luongo @tommasoluongochef offers vegetarian and vegan tasting menus.

The meal opens with Colazione, a “breakfast” created with pastry chef @silvettisalvatore.

My standouts:

Pizza di scarole, Forio style: tempura escarole stuffed with grilled escarole and mosto cotto.

Korean pajeon with fermented cabbage, peanut butter and vegetables.

“La passeggiata nel parco”: a house-made grissino with lemon gel and herbs from the hotel’s park.

My favourite dishes were chef Tommaso’s pastas:

A Te: named after the Jovanotti song, a tribute to his wife. Tomato in several textures, tortelli with oxidised ricotta, and a tomato water “cream” nodding to her beloved tortellini alla panna.

Spaghettata di mezzanotte: served by the chef himself, a vegan take on migliaccio, Ischia’s sweet baked spaghetti. Rice milk replaces milk, turmeric replaces eggs, finished with lemon zest and a “parmigiano” of powdered olive oil.
Proof that a plant-based menu can be the most exciting meal on the island. by @cocktailpilgrim

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18 hours ago

🇮🇹 Milano • Tutto il mondo da @drymilano taken in Dry Milano by @cocktailpilgrim

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2 days ago

🇮🇹 Milano • The best of @the50bars 2026.

Photo 1 by @antonio.franic taken in Palazzo del Ghiaccio by @cocktailpilgrim

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2 days ago

🇺🇸 New York • A weekend in New York celebrating two years with the greatest person ever to enter my life. Thank you, B, for making every city feel like home and every day better than the last. Here's to many more anniversaries, and many more adventures together. ❤️ by @cocktailpilgrim

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3 days ago

🇺🇸 New York • Clemente Bar, upstairs from Eleven Madison Park in New York, is that rare bar that gets everything right.

It starts with the room. It is gorgeous, wrapped in Francesco Clemente's artwork, and the back bar has no visible bottles or garnishes. Everything is hidden away, so nothing competes with the art or the drink in front of you.
The signatures are outstanding. Caballero is the one I keep thinking about: Teeling Irish whiskey, platano, Amaro Nardini and sarsaparilla, rich and layered without ever turning heavy. The classics get the same care. Ask for a Sazerac and you get a properly made one that doesn't skimp on the booze.

Behind the bar is a stacked team led by Eric Maldonado, and from the kitchen comes world-class Eleven Madison Park food. Order the D.L.T.: EMP roast duck on milk bread with scallion, cilantro and unagi sauce.

What stays with you most is the hospitality. Most of the team will remember your name or your special occasion. In our case it was a second anniversary with Beatrice, and they did not let it pass unnoticed. by @cocktailpilgrim

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3 days ago

🇺🇸 New York • Loud, loose and packed with flavor, Adda in the East Village is everything a hushed dining room is not.

Two dishes stood out. The Ananas Paneer Tikka pairs housemade paneer with charred pineapple, white chili and heirloom red pepper for something sweet, smoky and bright in a single bite. The pineapple brings a welcome sweetness, but the paneer is so good that I would happily have traded it for a plate of the star on its own.

The Awadhi Lamb Shank Korma follows with Colorado lamb that slides off the bone into a sauce scented with mace, nutmeg and saffron.

Order the dal. It sits among the sides but could easily carry the meal.

I did not get to the Butter Chicken Experience this time, but it has a devoted following: finished and smoked tableside, and available only if you book it in advance.

Thank you @adrianbrijbassi for another excellent recommendation.

@addanyc

📍 107 1st Ave, New York taken in Adda by @cocktailpilgrim

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4 days ago

🇺🇸 New York •

One landmark, two moods, three stops. 🍸🥩🥃 @550madison

Start at street level in Bar Chimera, where three bars share a 60-foot atrium: one for wine, one for whiskey, and one devoted entirely to the Martini. No prizes for guessing where I sat. The team tasted more than 50 waters just to nail the dilution on the freezer Martinis.

Then take the glowing staircase down to COTE 550, where the dry-aging room burns red and Korean barbecue meets the great American steakhouse. The highlight is the Steak Omakase, a parade of cuts grilled right at the table, each one better than the last.

The night ends back upstairs at Bar Chimera's whiskey bar, with an Old Fashioned as the nightcap.

📍 550 Madison Ave, New York taken in 550 Madison by @cocktailpilgrim

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5 days ago

ITALY’S HARDEST TABLE TO BOOK - Trippa, Milano

Finally in. Hardest reservation in Milan, or even Italy, for a reason. 21 days out, noon drop, virtual queue, gone in minutes. If you want in, you have to work for it.

Worth the effort? 100%.

Simple dishes on paper, executed at an insanely high level.

WHAT JED ATE:
Trippa Fritta - The signature. Crispy honeycomb tripe, rosemary, black pepper. Addictive.

Peperoni - Charred roasted peppers, creamy tuna sauce, Nolche olives, pimenton croutons. Sweet, salty, smoky.

Melanzane - Shredded baby eggplant, charred eggplant cream, roasted Coscia pears, salmoriglio, Pecorino di Fossa. That pear with the eggplant is genius.

Pappardelle - Wide ribbons, sheep ragu, pecorino. Rich without being heavy.

Tortelli - Mantua-style pumpkin tortello, butter and crispy sage. Perfect.

If you’re traveling to Milan, this is the FIRST table you book. Then work your schedule around it. Save this post and set an alarm for 11:55am Milan time, 21 days before you want to go. taken in Trippa - Milano by @cocktailpilgrim

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5 days ago

🇺🇸 New York • Bar Snack in New York City, Iain Griffiths' 1970s-inspired hangout, took home the Disaronno Highest New Entry Award with a simple idea: dressed-up classics for dressed-down people. Burnt orange vinyl, wood paneling, a neon-laced bar, and a room that is loud and lively in all the right ways.

Behind the bar, Rob Crowe keeps bold drinks in balance. Prefer it straight up? The Guinness here is poured properly, patience and all.

Then comes the Spice Bag, a nod to Ireland's late-night staple: crispy chicken tenders, fries and sautéed peppers in a branded paper bag, with curry sauce on the side.

And before you leave, visit the bathroom. taken in Bar Snack by @cocktailpilgrim

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5 days ago

🇺🇸 Brooklyn • Eric Madonna built Bar Madonna in Williamsburg around a canvas by his friend KidSuper: a room full of people dressed to the nines, martinis in hand. The painting hangs in the back, and the bar brings it to life with Italian American soul.

Start with the smashed meatball parm, a red sauce classic pressed and crisped on the griddle like a smashburger, with stretchy provolone.

My two favourite drinks:

Apollonia: Siete Misterios mezcal, Altos tequila, prickly pear, orange, lime. Smoky, bright and juicy, and a fixture on the menu since Bar Madonna first opened.

Sardinian Nights: Michter's rye, Empirical plum, mirto amaro, pandan, tonka, toasted arborio, soda. A highball with real depth, where spicy rye meets Sardinian myrtle and a nutty, toasty finish. One of the best cocktails I've had in 2026. taken in Brooklyn, New York by @cocktailpilgrim

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6 days ago