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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?