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I'll Take The Manhattan (July 2008) "The Manhattan has a special place in my heart," Thrasher says. |
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Map Magazine-Miami's Art Magazine (July 2008) SPEAK EASY For those in the know, hidden bars represent a novel and more exclusiveway to imbibe. |
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A Lighter Way to Mix It Up (June 2008) Over the past year, there has been plenty of talk in bar and restaurant circles about wine-based cocktails. Some people in the industry have even coined the term "winetails," I guess mainly because people can't resist coining ridiculous terms. |
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Better Living Through Chemistry (March 2008) Many molecular cocktails are variations on the classics. “The Real McCoy is an homage to a gin and sweet vermouth martini, but my version is all about playing with texture,” says Todd Thrasher of PX and Restaurant Eve in Alexandria, Virginia. |
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Mixologist Crafts 2 Cocktails to Ward Off Winter (Dec. 2007) To watch Todd Thrasher of Alexandria's Restaurant Eve and PX make a drink cultivates a sense of possibility — whatever he's making will be intensely relaxing and surprisingly delightful, whether it's minimalist liquor on the rocks or a multi-ingredient cocktail. |
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Imbibe Magazine (Nov./Dec. 2007) “It’s pomegranate season, and I once read a story about Thomas Jefferson being the first to bring the delicious fruit to the United States. Restaurant Eve is in Virginia, home to Jefferson. And Virginia’s in the South, home to Southern Comfort.”—Todd Thrasher, Restaurant Eve, PX and the Majestic, Alexandria, Va. |
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StarChefs.Com International Chefs Congress (Sept. 2007) Don’t miss the most important professional culinary event in the US this year: a three-day culinary symposium where the world’s most influential and innovative chefs will present the latest techniques and culinary concepts to their chef peers. |
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Be a Bold Mix Master (August 2007) When I told people I planned to make maraschino cherries and cocktail onions, as well as infuse my own spirits and bitters, they looked baffled. It was if I had told them I would be performing open-heart surgery in the living room. |
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Summer Cocktail Trends: Want Tobacco in That Drink? (August 2007) Bourbon, long neglected as a mixer, is seeing new life at the hands of local mixologists. Todd Thrasher has created a special bourbon drink at PX, his Old Town Alexandria speakeasy, to honor the 400th anniversary of the founding of Jamestown. |
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Cool Drinks from the Mind of Todd Thrasher (August 2007) The liquid savant/sommelier at Restaurant Eve, Eamonn's and the speakeasy PX recently helped reopen The Majestic... |
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Speakeasy Street (April 2007) At PX, a swank Washington, D.C.–area bar, the hum of jazz and the clink of ice is the soundtrack for glamorous 30-somethings sipping martinis on vintage sofas under imported cut-glass chandeliers. |
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Raised Spirits (March 2007) 8 of the country's top mixologists share what's on their plates in terms of what's in their cups and offer a guide to their favorite lairs. |
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Food & Wine: 100 Tastes You Must Try in 2007 (Jan. 2007) Todd Thrasher at PX in Alexandria, Virginia, makes more than a dozen bitters and his own tonics, sodas and vermouth. |
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PX: I Love You (Jan. 2007) We gaze up to see the Jolly Roger flying. The sign on the corner reads Eammon’s: A Dublin Chipper, but we are not looking for fish and chips. My date removes his white glove and rings the doorbell. We watch as a slate slides open behind a tiny caged window. |
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Local D.C. Stars To Shake Up James Beard Media Awards (May 2007) Rising star and "liquid savant" Todd Thrasher, of Alexandria’s Restaurant Eve, the popular PX, a speakeasy in Old Town, and Eamonn’s Dublin Chipper, has generated a buzz among DC’s elite with his use of farm fresh ingredients and innovative recipes. |
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Authors, Mixologists & VIPS (July 2007) A Virginia native, Todd Thrasher came to Restaurant Eve (110 S. Pitt Street, Alexandria, Virginia, 703.706.0450, www.restauranteve.com) with a distinguished zeal for wine, a keen eye for the freshest ingredients and a deep love of the hospitality industry. |
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Speakeasies With a Twist (April 2007) ... PX abjure prepacked mixers like sweet-and-sour. All the fruit juices used are freshs-queezed. Once you get used to cocktails made with fresh ingredients, you'll never settle for the squirt-gun substitute. |
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The Cherry on Top (March 2007) It's long been a Washington Restaurant tradition to welcome the National Cherry Blossom Festival with food and drink fare known as the "Cherry Picks." For the 95th anniversary, cocktail chef Todd Thrasher has turned his spirits savvy on the red orbs.... |
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Cocktail Corner (Feb. 2007) Come Valentine's Day, we either toast eternal love before a roaring fire or roast marshmallows over the flaming photos of Mr. Wrong. This cocktail covers both—the bitter and the sweet... |
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America's Top 10 Bartenders (Jan. 2007) America's best bartenders are not those oh-so-talented men and women who can juggle three liquor bottles while singing country tunes. And they are not the folks who merely give you a free round (though that is indeed a wonderful thing). Mixing drinks has become an art form... |
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Rising Stars (Dec. 2006) Rising Stars are culinary professionals who represent the vanguard of the contemporary American dining scene. They are able to see beyond the four walls of their own restaurant and are... |
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Oh! Get a Room (Holiday 2006) Treat your guests to a holiday party in a private dining room at a top local restaurant, and leave everything, from prep to the washing up, to the pros. |
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Look Who's Talking (Oct. 2006) Surrounded by antique silver cocktail shakers and retro bar tools, Todd Thrasher is in his element. With the opening of PX—the throwback speakeasy above Eamonn’s A Dublin Chipper... |
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A Cozy Modern Day Speakeasy (Oct. 20, 2006) There's no sign outside, but when the pirate flag flies and the blue light is on, the "speakeasy" above Eamonn's restaurant is hopping with folks enjoying exquisite retro-style cocktails. |
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Downsize Me (Sept. 22, 2006) Then, sneak around back to an unmarked red door, ring the buzzer, and head into PX, a speakeasy where mix-master Todd Thrasher has concocted seven house bitters, his own sweet vermouth, and a ... |
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