This week Design Reverence is paying homage to SoBou- a new restaurant in the French Quarter. Reveal Design Group, I applaud your lighting design! And whoever goes to the trouble of dusting all of these bottles.
"The story goes that in the 1830’s Antoine Peychaud, a creole apothecary, created his own mixture of bitters with an imported Sazerac cognac. Peychaud served his elixir in an egg cup which in french is a “coquetier” and eventually transformed into the word 'cocktail."- nemaworkshop
Photo Op!
