Back in March, longtime veteran New York chef (though California native) Jonathan Waxman jumped coasts, debuting Waxman's, a seasonal Cali-Italian number in partnership with local restaurateur Howard Greenstone. Here, one will find classic Waxman dishes, like his roasted chicken with salsa verde, in addition to pastas and other wood-fired proteins. On the beverage side, there's a mix of California and Europe wines, plus a slew of classic cocktails, like the Waxman-approved margarita below.
2 ounces tequila, such as Cimarrión Blanco
1 ounce lime juice
1/2 ounce triple sec, such as Combier
Combine all ingredients in a cocktail shaker with ice. Shake until well chilled, about 10 to 20 seconds. Meanwhile, run a lime wedge around the rim of a double rocks glass. Then dip the lip of the glass in coarse salt. Strain cocktail into salt-rimmed glass with fresh ice. Garnish with a lime wheel.