Joanne Weir mixed 2 ounces of tequila, 1 once of lime juice, 3/4 ounce of agave nectar and 3/4 ounce of water, and got a restaurant. Weir, a TV personality and former chef at Chez Panisse, Alice Waters’ legendary homage to local, seasonal cuisine in Berkeley, Calif., made that cocktail for restaurateur Larry Mindel, founder of the Il Fornaio chain. “I made him a Margarita and he asked me to open a restaurant,” said Weir, who in April opened Copita Taqueria y Comida ...
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