The Golden Knight, made of gin, Aperol and Lillet Blanc, is served on a hockey puck atop a miniature hockey rink with dry ice at the Waldorf Astoria's Skybar.
The new dinner series will be Nov. 6 at Puck’s Crystals restaurant Cucina.
Tuck into the 32-ounce ribeye for two, dry-aged for 80 days, at the NoMad Bar. Photo by Benjamin Hager

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