Town restaurant, a New York City hotspot, was four-deep at the bar, with a lounge full of about 60 customers and 180 more in the dining room.
"We were leading the cocktail culture at the time several years ago," said then-head bartender James Moreland. "We were really doing some extravagant things."
One was a signature pitcher of mojitos, so big it required two barmen to carry -- "If your bar could put out a good one, then it was on fire," he said.
But a barman slipped as he headed for the...Full Story