Craft Cocktail: Something to Talk About at Heyday

“We’re food-focused here,” says Britt Tracy. “We need drinks to come out fast, but still be ingredient-focused and balanced.” Britt has been helming the bar at Heyday since it opened nearly two years ago. Recently, she noticed a cook pitting Kalamata olives. “There’s still lots of flesh on those pits,” she remembers thinking. “They’re like … [ Read more]