Bar Talk: River Oaks Restaurant
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.
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Bar Talk River Oaks RestaurantJennifer 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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