The Provençal is Employees Only’s most romantic original aperitif and a seductive start to an intimate dinner. Mouthwatering, sexy, and savory, it was created as a pairing for raw oysters to heighten the sensual experience. After years of watching certain cocktails being erroneously labeled “Martinis,” we felt the need to get back to the roots of the Martini and create a gin and vermouth concoction. We use lavender-infused Plymouth gin and French dry vermouth scented with herbes de Provence and blend them with Cointreau to give the Provençal its unique appearance and flavor. We hoped it would rival the standard dry Martini as the predinner cocktail, and it exceeded all expectations. The Provençal is a tribute to the golden age of cocktails when bartenders made many of their own ingredients in-house—it is the archetypical EO aperitif. Both the gin and vermouth infusions are easy to make, and the results are truly extraordinary.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.