Punch Magazine has honored Stoa as one of the best new cocktail bars, noting its unique approach amidst a trend of sameness in the industry.
The editors praise Stoa for being 'an altar to quiet minimalism' with a cocktail menu of four ingredients or fewer, showcasing Yanni Kehagiaras's expertise.
Kehagiaras emphasizes, 'The fewer the elements, the better,' reflecting a commitment to balance and depth in cocktails, as seen in the Hedge Maza.
While trends come and go, Punch highlights the importance of bars that can make current tastes their own, underscoring Stoa's originality.
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