The wine list just got a little more accessible for steak lovers nationwide through a recent partnership between Coravin Inc., makers of the Coravin System which allows users to pour a glass of wine without pulling the cork, and Landry’s Inc.
Barrel & Bushel, a contemporary American-style restaurant, is now open just in time for spring pours and outdoor dining at Tysons Corner Center. Nestled between Tysons Corner Center’s elevated outdoor plaza and the recently opened Hyatt Regency Tysons Corner Center, the barrel-forward restaurant features regionally inspired food made with the freshest ingredients, the best local and craft beers available with more than 20 beer taps, and a wide variety of hand selected bourbon.
Intro welcomed its next chef-in-residence, Erik Anderson, on Thursday, May 14. Personally selected by Lettuce Entertain You Enterprises’ founder Rich Melman and chef/partner Matthew Kirkley, Anderson describes his cooking style as a “modern approach to French cooking with a deep respect for the classic technique.
Recently named Best Restaurant by the North Bay Bohemian and Best West Marin Restaurant in the Pacific Sun Times, Nick’s Cove Restaurant, Oyster Bar & Cottages is adding to the team led by executive chef Austin Perkins with new pastry chef Jenna Katsaros and bar manager Danny Martin.
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.