If you're looking to have a devilishly good time tonight, make plans to attend the Sotol Hacienda de Chihuahua dinner at El Diablo, the rollicking Mexican cantina in the Baker 'hood, whose kitchen extols the virtues of exec chef Sean Yontz.
Tonight though, Yontz is sharing his kitchen with his sous, Martin Garcia, and chefs Matt Selby and Brandon Biederman, of Vesta Dipping Grill and Steuben's, the four of whom are preparing a five-course dinner, paired with tequilas from Hacienda De Chihuahua Anejo Sotol. And just to make sure that those tequilas get the proper respect they deserve, cocktail artisans (and twins), Randy and Ryan Layman, who oversee the cocktail programs at Vesta and Steuben's, will be on hand to pour. The dinner is $75 per person and kicks off at 7 p.m.; for reservations, call 954-0324.
If you want a sneak peek of the menu and cocktails, flip the page.
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