Bar Talk: River Oaks Restaurant

By , Daily Memphian Published: February 24, 2019 3:53 PM CT
<strong>A Havana Sidecar made by River Oaks bartender Morgan Wyatt.</strong> (Patrick Lantrip/Daily Memphian)

A Havana Sidecar made by River Oaks bartender Morgan Wyatt. (Patrick Lantrip/Daily Memphian)

Rum and Grand Marnier change the flavor of a classic cocktail; see how a Sidecar holds up to the update at River Oaks Restaurant.

Topics

Bar Talk River Oaks Restaurant
Jennifer Biggs

Jennifer Biggs

Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.


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