Gothamites looking for a casual rooftop dining and drinking experience now have a new destination at Ali Baba’s Terrace. The Mediterranean restaurant recently renovated its second floor to create an elevated eatery, complete with retractable roof and bar.
The BAR (Beverage Alcohol for Restaurants) section of the National Restaurant Association annual conference has become as integral to the show floor as the bar scene is in restaurant settings, and BAR 15 debuted on Sunday with a lively keynote address from Sally Smith, CEO and president of Buffalo Wild Wings.
The National Restaurant Association announces a new element to their annual Star of the Bar competition. The Association will host a series of regional mixology competitions to identify semifinalists from Atlanta, Chicago, New York, San Francisco, Las Vegas, and San Diego to participate in this year’s event.
Gaz Regan, the bartender previously known as Gary Regan, announces the third annual Just One Shift which raises funds to fight the water crisis via Wine to Water, a non-profit organization founded by Doc Hendley, an ex-bartender and CNN Hero.
Sam Hellman-Mass, chef/partner at Odd Duck in Austin, Texas, couldn’t shake off the realization that his staff turned people away when the restaurant closed between the hours of 2:30 and 5 p.m.“People just wanted a bite to eat and not a full meal.
Tips to create a beverage menu that goes beyond the traditional spices and flavors to upend competitors.Classic cocktails, soft drinks, iced tea—some beverage options may be hits all year round, no matter what the weather, season, or holiday.
The National Restaurant Association announces today BAR (Beverage Alcohol for Restaurants) at NRA Show 2015, formerly known as the International Wine, Spirits & Beer Event. As the only beverage alcohol show dedicated to helping professionals develop a successful bar program in foodservice establishments, BAR at NRA Show 2015 will take place in the Lakeside Ballroom at Chicago’s McCormick Place on May 17-18.
Beverages have personalities, and it’s up to restaurants to discover the glass that best suits them. Will the drink ravish, dressed crisply in a designer ensemble, or languish in last season’s duds?From the customer’s point a view, once a drink is ordered, there’s not much left to think about.
Legend has it that happy hours originated in the days of Prohibition. Today's happy hour, though, is nothing like those that packed the speakeasies of yesteryear.With ever-stiffening competition, more restaurants, including quick serves, have identified happy hours as a must-do.
Brixx has been serving craft beer since it opened its first location in 1998 in a tiny space in Charlotte, North Carolina. Now with 25 locations, we work hard on using fun and a little education to encourage our guests to try beers that delight them and showcase our food.
Red Robin has always had a bar. In fact, the brand started as a tavern near the University of Washington’s campus in the 1940s. But at some point in the 80s or 90s, amid nationwide expansion, the prominence of alcohol was lost in favor of building a more family-friendly environment.
Nothing complements a festive family get-together like a signature drink, and this year, Hard Rock Cafe is introducing a line of limited-edition cocktails that will get guests ready to raise a glass and make the holidays all the merrier.
By the time San Francisco’s legendary Buena Vista Cafe opens its doors at 8 a.m. on weekend mornings, the line extends down the block, visitors chattering side by side as they await entry into the 123-year-old establishment for their taste of the cafe’s world-renowned Irish Coffee.
Industry reports can be a double-edged sword: they foretell trends, but can also mislead operators into thinking there are tastes and ingredients they must have on menus. As information floods in, it takes expertise for operators to understand which trends are worthy of consideration and knowhow to properly menu them.
As the morning daypart lifts off and craft cocktails surge, it was only a matter of time before restaurants and bartenders started putting the essence of the two trends into one glass. Enter tea- and coffee-based cocktails.