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barleyswine150.jpgWhat did Barley Swine chef Bryce Gilmore do when he heard he'd been named a finalist for a James Beard Award in the Best Chef: Southwest division? Pretty much what got him nominated in the first place, plus more tequila. He was prepping with his staff around noon when he found out: "We took a celebratory shot of 'cooking only' tequila—this is a beer-and-wine-only establishment, after all—and got back to prep." [Garden & Gun]