Ripple owner Roger Marmet announced that seasoned manager and advanced sommelier Jose Aguirre has been hired as general manager and wine director at the Cleveland Park neighborhood destination restaurant.
Arbella announced the next installment of the Posh Wednesday series on December 21 from 5 to 7 p.m. Posh Wednesday at Arbella is in partnership with goldplaited, a finishing salon specializing in beauty-enhancing makeup, blowouts, and braids.
Reflecting on the significant impact of small and independent craft breweries in 2016, the Brewers Association—the not-for-profit trade association dedicated to small and independent American brewers—looked back on the defining beer moments of 2016.
Getting your hands on brands that medaled in the Great American Beer Festival (GABF) sometimes can be a feat in itself. But that’s only half the battle. Once the award-winning brews are on the menu, the next task at hand is to tell guests that they’re there and why they’re so special.
The holidays just got a lot more toast-worthy at On the Border Mexican Grill & Cantina thanks to the recently released Celeb'Rita cocktail—a festive take on the restaurant's popular Grande House Margarita that includes a mini-bottle of DaLuca sparkling Prosecco tipped inside the glass.
Guillaume Bienaime, owner of Zola in Palo Alto, California, has always been leery of technology in restaurants, but when he was approached about InVine, he decided to give it a test run. As he was told, InVine was more than just an iPad wine list.
In recognition of Fidel Castro's death, Cuba Libre Restaurant & Rum Bar is offering a complimentary “Original” Cuba Libre, Don Q Añejo Rum, Coca-Cola, and lime to guests who mention “VIVA CUBA” leading up to Castro's funeral on December 4.
Two pre-conference sessions have been added to the programming for the first time at the 2017 VIBE Conference, a premiere beverage conference for chain beverage executives and supplier partners, at the Sheraton San Diego Hotel and Marina February 27 to March 1.
At its core, brunch is a casual weekend meal, which is why sommeliers and beverage directors strive to remove any perceived fussiness from the wines poured alongside egg dishes, burgers, and raw-bar items.
Located in a beautifully restored turn of the century building in New Orleans’ Warehouse District, Annunciation restaurant opened in 2012 to rave reviews and accolades including a “Best New Restaurants” nod by Times-Picayune.
Say Aloha to Hawaiian cuisine, which—along with the popular poke—has been enjoying a phenomenal explosion as of late. New poke shops continue to open up from coast to coast, while many chefs are revisiting authentic island dishes, breaking away from simply Spam or the 90’s-era Asian “fusion” creations that mainlanders might think of when picturing Hawaiian food.
In this craft beer-soaked culture, asking a brewer why they got started usually results in one of these two responses: “I started at home” or “I hated my day job.”Patrick Rue’s wife just wanted him to stop complaining.
Richard Woods hasn’t nixed many ingredients for use in his cocktails at the Duck & Waffle restaurant in London, England, but he drew the line at ants. At least initially: “I said. ‘There’s no way I’m putting an ant into a drink.
Chicago’s Arbella announced the next installment of the Global Guest Bartender Series on November 15 at 6 p.m. featuring Benjamin Schiller, partner and beverage director of The Fifty/50 Restaurant Group, representing The Sixth, his acclaimed cocktail bar on the city’s North Side.
Hickory Tavern introduced its new Fall & Winter Drink Menu, which includes mixologist-inspired cocktails perfect for the holiday season and some familiar concoctions held over from summer due to popular demand.