A James Beard Award winner, Danny’s work sits at the intersection of foraging, farming, and bar culture, shaped by a background that moves between ethnobotany, kitchens, and some of the country’s most thoughtful bar programs. His approach draws not only from the landscapes around him, but from historical practices found across cultures, preservation techniques, plant knowledge, and ways of working with ingredients that have been passed down over time. Through Slow Drinks, he explores beverages as an expression of landscape, season, and time; where ingredients are chosen for their origin, their story, and their relationship to the environment they come from. Fermentation, infusion, and other slow processes allow these elements to evolve, carrying both flavor and memory. Alongside his bar takeover, Friday, July 17, we invite you to join us for an intimate Q&A discussion where Danny will share insights into his botanical approach to flavor and his creative process. RSVP to the Q&A via Dice. Reserve a table to experience the full takeover in The Atrium Restaurant via Resy. Presented by Public Records. This is a 21+ event