If you haven’t heard: from gourmet tasting rooms in Los Angeles to The New York Times’ holiday gift guide, caviar is making a comeback. Not that it had ever really gone out of style; we introduced caviar service when Root & Flower first opened its doors in 2014, and we’re excited to bring it back when…
What happens when 7 members Root & Flower and Two Arrows staff head to New York City? A whole lot of tasting. “From the beginning, Jeremy [Campbell] and I have wanted to be a great bar not just by Vail standards, but by the world’s standards,” says R&F co-owner Sam Biszantz. “Trips like this one…
READ MORE“Riesling is one of the most unique wines in the world,” says Root & Flower co-owner and Advanced Sommelier Jeremy Campbell. “It’s a wine of extremes; it really only grows best in the cold climates of the most Northern and Southern parts of the wine growing world where the grape struggles to ripen.” It tends to…
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