That photo just about says it all. Easter Sunday was a perfect Spring day, and the lamb had been marinating since the night before. Lemon zest, garlic, rosemary, shallot and a whole bunch of mint slathered all over a beautiful leg of lamb.

A barrel-aged Negroni seemed appropriate while working the grill, before switching over to a killer Garnacha-Primitivo blend with dinner.

While we are still a couple weeks away from our season for the cocktail truck, we’re already in the groove as everything around us in the North Fork comes into bloom. We are ready to be back on The BAR Truck creating new ideas, new memories and new friends. Hope to see you out there!