The AMASS Collaboration Dinner at Andros Taverna brings together guest bartenders including Mi Tocaya and Spilt Milk, offering diners specially prepared AMASS spirit cocktails and a Mezze Monday menu to raise awareness on sustainability. This partnership provides an educational opportunity for guests to learn more about natural, non-gmo botanical ingredients and the conservation efforts from all four parties to reduce carbon footprints.
On March 7th from 4-10pm, guest cocktails made from AMASS spirits will be paired with specially crafted mezzes from Chef Doug Psaltis at Andros. Chef Psaltis will also offer a special food menu alongside mezzes for the collaboration with dishes like Spanikorizo Croquette, Pork Kalamaki and Octopus Spetsofai Dakos.
The Mezze Monday AMASS Collaboration will offer five cocktails through the night, each sold a la carte for $15. Andros will offer their Golden One — a stirred cocktail with Amass Chamomile Vodka, Amaro and White Vermouth.
AMASS was born out of a desire for pleasures made better by plants.
Andros is purchasing from local small boat suppliers and rejecting large, conglomerate fishing operations. Chef Psaltis utilizes the entire fish with his menu and dishes.
By purchasing and utilizing the whole fish or seafood, Andros will either butcher the product in-house, serve the dish whole or use what remains of the seafood to create stock or sauces. All to-go packaging at Andros is also completely biodegradable.
Representatives will be available throughout the night to discuss ingredients and product sourcings with diners. Reservations for the Mezze Monday AMASS Collaboration can be made through Resy.
The AMASS Collaboration Dinner at Andros Taverna brings together guest bartenders including Mi Tocaya and Spilt Milk, offering diners specially prepared AMASS spirit cocktails and a Mezze Monday menu to raise awareness on sustainability. This partnership provides an educational opportunity for guests to learn more about natural, non-gmo botanical ingredients and the conservation efforts from all four parties to reduce carbon footprints.
On March 7th from 4-10pm, guest cocktails made from AMASS spirits will be paired with specially crafted mezzes from Chef Doug Psaltis at Andros. Chef Psaltis will also offer a special food menu alongside mezzes for the collaboration with dishes like Spanikorizo Croquette, Pork Kalamaki and Octopus Spetsofai Dakos.
The Mezze Monday AMASS Collaboration will offer five cocktails through the night, each sold a la carte for $15. Andros will offer their Golden One — a stirred cocktail with Amass Chamomile Vodka, Amaro and White Vermouth.
AMASS was born out of a desire for pleasures made better by plants.
Andros is purchasing from local small boat suppliers and rejecting large, conglomerate fishing operations. Chef Psaltis utilizes the entire fish with his menu and dishes.
By purchasing and utilizing the whole fish or seafood, Andros will either butcher the product in-house, serve the dish whole or use what remains of the seafood to create stock or sauces. All to-go packaging at Andros is also completely biodegradable.
Representatives will be available throughout the night to discuss ingredients and product sourcings with diners. Reservations for the Mezze Monday AMASS Collaboration can be made through Resy.
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