Filed under: Neve Ice with Michel Dozois by Matthew Kang@mattatouille Nov 1, 2013, 3:38am PDT Share this story Share this on Facebook Share this on Twitter Share All sharing options Share All sharing options for: Neve Ice with Michel Dozois Pocket Flipboard Email Grid View Three ice cube sizes. Pouring mezcal onto a single rock. Garnishing mezcal with an orange peel. Stirring up the Old Fashioned. Lemon juice for the Thai Iced Tea Fizz Shaking cube with rounded off corners. Pouring the Thai Iced Tea Fizz Topping off with soda More From Eater LA The Latest West Hollywood’s New Hudson House Restaurant Faces Trademark Lawsuit Over Name By Farley Elliott Filed under: AM Intel An Oyster-Obsessed Raw Bar Just Opened in the San Gabriel Valley By Cathy Chaplin A Hip New Natural Wine and Noodle Hangout Hits Pasadena Very Soon By Farley Elliott Peruvian Chef Ricardo Zarate’s Latest Restaurant Causita Closes After Nine Months By Farley Elliott Filed under: AM Intel Silver Lake’s Gemini Bakehouse Plans a Big, Beautiful Goodbye Party By Farley Elliott Barbara Hansen, Legendary Chronicler and Champion of LA’s Diverse Cuisines, Has Died By Bill Esparza