Inspired by their travels in Europe, brothers Mike and Brian McMenamin opened Portland, Oregon’s Barley Mill Pub in 1983. In the era of Coors and Budweiser on tap, the brothers dreamed of offering more variety, including house-brewed options.
Roger Theunissen recalls going out to business dinners with colleagues, bankers, and the like, and never knowing which wine to order."It was a frustration," says Theunissen, a software developer and CEO and founder of WineStein, an artificially intelligent sommelier app.
Three o’clock on a Sunday afternoon and I’m in a mall-based California Pizza Kitchen.At this hour, servers and staff far outnumber diners in the restaurant. I order a flatbread snack and my husband orders a club sandwich—add cheese, scratch the avocado.
"Plunge to your liking."It's not the typical verbal directions guests receive when ordering a cocktail, but these guidelines indicate Hard Rock Cafe isn't innovating its beverage program in a typical way.
ExpatriateEditor’s choice for best cocktail bar experience in a one-year-old concept.Portland, Oregon Duke Ellington, ’60s British rock, or something more contemporary? Kyle Linden Webster, owner and creator of Expatriate, makes those choices every night as he spontaneously selects LPs to queue on the turntable.
John Halter understands the intense competition that exists for holiday diners, which is why Halter, the owner of Tortilla Republic—a modern Mexican eatery with two Southern California locations and another in Kauai, Hawaii—devotes extensive planning to marketing, service, and operational initiatives aimed at appeasing diners during the calendar’s final two months.
Typical bartender schools aren’t very thorough or well-respected. In fact, driven by the craft cocktail renaissance, some bar managers claim they won’t hire graduates of bartending schools, as this training is nearly always for high-volume bars that use soda guns and outdated recipes.
One of the hottest trends to hit drinkware in recent years was the Mason jar, a popular vehicle for all types of beverages, from iced tea to bourbon, and across all geographic regions. The Mason jar trend might have sprung to life in Southern cafes and summer picnics, but restaurants from New York to California embraced it as a trendy pitcher for individual libations.
It’s a balmy Friday in April as the sun coats Cary, North Carolina, with warm rays and a golden gleam. On the outdoor patio of The Umstead Hotel and Spa, about 15 minutes from downtown Raleigh, couples sip full-bodied red wine or partake in the afternoon tea service.
Brunch is now a hotly contested slot to draw in diners, and as the daypart heats up, restaurants are upping their game with well-crafted food and proprietary beverages.Beginning Jan. 1, Filini Bar and Restaurant in Chicago elevated its brunch offering with a special buffet that is offered New Year’s Day, Easter, Mother’s Day, and Father’s Day at $45 per person (not including tax and gratuity), and comes with a 35-foot-long Beverage Bar where guests can make their own brunch beverages, from a Bloody Mary and Mimosa to a Bellini and Rossini.
A restaurant’s bar and kitchen can act as completely separate entities, an integrated ecosystem, or something in between. But as bar programs evolve and improve to include fresh juices, garnishes, homemade syrups, and other ingredients there is an increasing need for bartenders to do prep work that crosses into kitchen territory.
Ben Siegel called his boss to quit his job the moment the flight attendant announced: “Cell phone use is now allowed.”He had been dreaming of opening a restaurant and bar since his days as a college student in Austin, Texas, when one night he noticed that the Best Wurst sausage cart on Sixth Street always had the longest line.
Tucker Yoder is good at making friends.Last year, the executive chef at the Clifton Inn in Charlottesville, Virginia, hosted his first installment of Chefs in the Garden, a dinner series that features local guest chefs who work with Yoder for a night at the Clifton Inn to craft a locally sourced, seasonal dinner.