Location
Montreal, Quebec, Canada
School
Concordia University
Expertise
Bartending, Coffee, Local Cuisine
- Tony had several of his unique drink recipes highlighted in the 2023 experimental book "Man versus Machine: Experiments in AI Artistry."
- Also in 2023, while working with a Montreal-based restaurant, he created a cocktail list to be served in commemoration of the Formula One Canadian Grand Prix.
- Tony has traveled to various locales in North America and Europe to learn about and indulge in the traditional foods and histories of the areas.
Experience
Tony has been writing in either an artistic or professional setting since 2013, earning academic praise as well as national publication for some of his works. Tony also has a deep knowledge of the service industry, having worked in several restaurants across Canada for nine years. This gave him a thorough understanding of the food industry, from the unglamorous job of a beginner busboy to creating unique promotions alongside owners of high profile establishments. These experiences, combined with his love of history and culture, has given Tony a special interest in the integral role food plays in people's lives. He loves to uncover the stories that can be gleaned from exploring the minutiae of food and drink and the customs surrounding them.
Education
Tony is currently concluding his bachelor's degree (honors) in English and creative writing at Concordia University in Montreal.
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Restaurants
By Tony Cooper
Los Angeles' Koreatown is home to a small, hidden gem restaurant run by a film director with a passion for serving his original take on Korean fried chicken.
By Tony Cooper
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If you prefer an extra-strong cocktail, you should reconsider asking for one at a bar. Before you insult the bartender, find out how to ask for a strong drink.
By Tony Cooper
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Coca-Cola has many iconic, well-loved flavors, but even this soda maker can have a few misses. This is one Coca-Cola flavor that's better left on the shelf.
By Tony Cooper
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Chatting with your bartender can be a great way to try new tailor-made drinks, but no matter what you do, avoid using these two words when placing your order.
By Tony Cooper
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Beer And Wine
By Tony Cooper
The sober-curious lifestyle embraces clarity of mind, but that doesn't mean you can't have any alcohol. In fact, there are some excellent low-alcohol beers.
By Tony Cooper
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Adding some liqueur is an easy way to upgrade your baked goods. Lemon cake is delicious on its own, but one ingredient can amplify the lemon flavor even more.
By Tony Cooper
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If you're looking to grill up some seriously great beef on a budget, this is the cut you want to choose, according to an expert. Here's what to know.
By Tony Cooper
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An Italian spirit not dissimilar to brandy, grappa is a popular digestif. To enjoy the liquor at its best, we asked an expert how to store and serve it.
By Tony Cooper
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While "Cake Boss" Buddy Valastro is known for his fantastical, over-the-top desserts, his favorite pastry is actually a simple, crustacean-shaped treat.
By Tony Cooper
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It's no secret Gordon Ramsay has high standards in the kitchen, but there's one food the celebrity chef absolutely cannot tolerate when it's overcooked.
By Tony Cooper
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If your chocolate martini doesn't quite yield the sweet notes you're craving, it could be your technique. Here's where that sweetness likely went.
By Tony Cooper
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But no one will have much fun at your backyard barbecue if they're stuck in the hot summer sun without a cold drink. Enter the patio drink station.
By Tony Cooper
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Impress everyone at your next party with dazzling Jell-O shots that glow in the dark. All you need to make it happen is one simple ingredient.
By Tony Cooper
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Buc-ee's stores have just about anything you could desire when stopping for a road trip. However, this popular soda is one you won't find in its aisles.
By Tony Cooper
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Beer And Wine
By Tony Cooper
For a delightful summer drink, pair ginger ale with this beer. You'll get a low-proof drink you can sip in the sunshine with perfectly complementary flavors.
By Tony Cooper
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Glazing burgers offers enhanced flavor and caramelization. For a complex burst of extra-delicious flavor, use this one-ingredient glaze from a bottle.
By Tony Cooper
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The Beatles' music style changed over time, just like their drink choices. But their favorite drink in the early days was a simple three-ingredient cocktail.
By Tony Cooper
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But simply juicing a lemon or lime isn't the only way to add sourness to your cocktails. If you want to level up, you need to start making "super juice."
By Tony Cooper
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There's nothing like a good punch recipe. This one is very simple yet incredibly delicious. Here's how to make it with just two ingredients.
By Tony Cooper
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Restaurants
By Tony Cooper
Cracker Barrel is a nostalgic staple of American dinging, but there's one particular dessert item that people avoid ordering at the restaurant chain.
By Tony Cooper
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Costco's meat deals are famous, but not every steak cut from this warehouse retail giant is a prize. Here's the popular cut you should avoid at Costco.
By Tony Cooper
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Trader Joe's
By Tony Cooper
Trader Joe's has plenty of steak cuts to choose from, but you should probably take ribeye off your shopping list the next time you visit this chain.
By Tony Cooper
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It really doesn't take a lot to jazz up a plain ol' tub of cheap ice cream. All you need is this one sweet and spicy ingredient to kick things up a notch.
By Tony Cooper
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Coleslaw and barbecue sauce are perhaps the two most commonly used toppings for a brisket sandwich. But deviating from these choices is the change you need.
By Tony Cooper
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In the mood for a rich, creamy, and simple gluten-free dessert? Bake a delicious, fluffy Japanese cheesecake with only three ingredients.
By Tony Cooper
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Looking to enjoy some quality bourbon without the high price tag? This $35 bottle, that's a version of a bourbon legend, may be just what you're looking for.
By Tony Cooper
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Beer And Wine
By Tony Cooper
What should connoisseurs who appreciate the nuances of whiskey drink when they're in the mood for a beer? We asked an expert for some guidance.
By Tony Cooper
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