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Ice Age

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neve-ice1.jpgKatie Robbins pens a piece for The Atlantic this week, covering the merits of good ice. Or, specifically, Michel Dozois' Névé ice company, which caters to some of the most tony bars in LA, including The Library Bar in the Roosevelt. The gourmet ice market is flourishing from coast to coast because of the brittle nature of most commercially available ice. A trained bartender and mixologist, Dozois is all about taste-testing for new clients across CA: "It's all a scientific experiment. I can talk until I'm blue in the face about how good Névé is. But unless you taste it you won't give a fuck." [The Atlantic] — DG