Zagat editor James Mulcahy stopped by The Daily, a new restaurant in SoHo that is changing its entire food and drink list every day.

Helmed by chef Brad Farmerie, the restaurant takes its name from the rotating menu and the tabloid newspaper headlines worked into the decor. Farmerie uses the green market and off-cuts from his adjacent restaurant Public for inspiration.

He explains, "Ideas from the kitchen come from all over the place. I think that all the chefs in the kitchen are looking to put something on the menu, they're all pushing hard and coming up with new ideas. It's a big, creative monstrosity that keeps rolling over and over and over, and so it builds on itself."

Once the selection is set, the staff updates the daily menu board letter by letter, a process that can take hours.

Farmerie points out, "The board is our best friend and our worst enemy. It takes a lot of time to changes these every day. Sometimes we're coming up with a dish at the very last minute, so we have to climb up there on the ladder and get it all scrambled and changed but it's worth it. That change and that fluidity is what makes this room so special."

Mixologist Naren Young also changes the entire beverage selection each day, sifting through a collection of 400 recipes to come up with his unique mixes.

"We have different categories, so we try to give people a little window into how the drink will look or taste or make them feel," says Young. "We'll have a long drink, juxtaposed against a short drink, an up drink, a down drink, a frothy drink, a fluffy drink, a sling, a smash, a sour, all these different names that people might know that will give them a window in how their drink will be served, so they're not confused by some of the strange-sounding cocktails they have on the menu."

The end of nightly service proves no rest for the folks at The Daily. Once the door is closed, they have to do it all again the following day.

For more information on The Daily and other new restaurants, visit blog.zagat.com.