Legal Sea Foods, located at 704 7th Street, NW, in Washington, D.C., ushered in autumn with new tempting cocktails sure to warm one’s spirits as temperatures fall. Each libation is made from a variety of fresh seasonal ingredients.
When Nils Westlind opened the Latin American restaurant Ronero in Chicago’s West Loop last year, the cocktail list featured more than 25 selections, a mix of originals and re-imagined classics like the Pisco Sour.
NYC hotspot, 5TH & MAD is set to send you on a wave of relaxation as it releases a new cannabis-laced cocktail. This unique drink with a herby twist includes CBD oil to ensure you chill out and have a good time.
Rabbit Hole Distilling, the Kentucky-based distillery modernizing the spirits landscape, announced significant growth into the Midwest with the additions of Indiana, Ohio, and Nebraska. Born in 2012 by Founder & Whiskey Maker Kaveh Zamanian in the heart of Louisville’s urban bourbon trail, Rabbit Hole Distilling sees increased demand since hitting shelves in 2017, now boasting a portfolio in eight states joining Illinois, Tennessee, Wisconsin, Georgia and Kentucky.
Bahama Breeze unveiled three brand-new rum cocktails, as well as its largest-ever rum flight, The Rum Raid. Boasting eight rum-based cocktails, this flight is more than double the size of the restaurant’s other varieties.
Mattie Beason, cider expert and owner of Black Twig Cider House, will host TxotxFest November 18, from noon to 4 p.m. TxotxFest returns for a second year, offering award-winning regional and national ciders with North Carolina cuisine, and features the txotx—a traditional Spanish cider barrel recently featured in Food & Wine Magazine in praise of Beason’s cider experience at Black Twig Cider House: “The Txotx Is The Most Fun You Can Have Pouring A Drink.
The business of running a restaurant is tricky enough, but when the establishment in question encompasses three floors and some 23,000 square feet, the challenges start to compound. Located in downtown Nashville, Tennessee’s bustling Lower Broadway neighborhood, the Famous Saloon is a 10-month-old “honky-tonk” featuring a restaurant, multiple bars with lounge spaces, a new rooftop terrace, and a stage for live musical performances.
As a committed supporter of homegrown businesses, Black Restaurant Group will launch a unique partnership with Republic Restoratives Distillery, located in Ivy City, by placing cocktails crafted with CIVIC Vodka on every beverage menu.
“We wanted to try something different,” explains Vern Lakusta about a new offering to wine-enthused guests at The Royce, a steakhouse inside The Langham Huntington in Pasadena, California. The first wine-blending seminar was held in mid-July, a new angle to its monthly wine dinners.
"Winter, spring, summer, or fall, all you’ve gotta do is call,” James Taylor crooned, and—paraphrasing just a skosh—“Yeah, yeah, yeah, you’ve got a beer.” Winter’s got robust dark ales that are sometimes embellished with spices like cinnamon, nutmeg, and vanilla beans (as well as bone-warming imperial IPAs).
Starting in November, TGI Fridays will step into uncharted territory. The casual dining chain will start delivering alcohol along with food in Texas, becoming the first restaurant chain to ever send spirits to a patron’s door.
2 cups Breckenridge Gin1/2 cup Dolin Blanc Vermouth—needs to be Dolin Blanc, do not substitute another dry vermouth.If Dolin Blanc is unavailable, source Lillet Blanc, which is a little easier to acquire.
A sommelier’s day encompasses far more than roving between the cellar and myriad tables, decoding what their customers really want to drink, and spouting off astute suggestions to match with their dinner.
At Providence, the upscale seafood restaurant in Los Angeles, Chef Michael Cimarusti imaginatively pairs abalone with avocado and tortilla, and white seabass with artichoke and buttermilk. It’s a thoughtful menu—not only in terms of its creativity, but also in the products it highlights.
Did you know that restaurants and bars lose, on average, $1,500 each week just from inaccurate inventories and accountability? That’s equivalent to an average of $78,000 per year in lost profits.Sculpture Hospitality has created an innovative mobile app that will fix the problem while reducing inventory time by more than half.