March 12, 2012 Food & Wine Magazine, April 2012
"As Lata puts the last touches on the meal, the group turns its attention from the kegs to the food. The chef, known for vegetable-driven menus, serves heaping bowls of spring salads along with his roasted lamb. Buttery sweet peas, mint leaves and pea shoots are delicious with the sweet, basily freshness of Silvertap’s Sauvignon Blanc. The carafes are flying, and Donahoe, Kivelstadt and Licklider keep up a friendly competition over who gets to refill the empties."
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