Drink in the Details is a monthly column highlighting spirits and classic cocktails written by DC Craft Bartenders Guild members Adam Bernbach (Bar Pilar) and Chantal Tseng (Tabard Inn).
Most restaurants can't afford a pastry chef - a 1 percent profit on desserts is considered successful. So many restaurants outsource the making of their desserts. Luckily Mio bucks the trend with its own pastry chef, churning out a varying collection of desserts, from crazily deconstructed items to multiple-sauced creations, each more adventurous than the typical cake or pie.
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