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.
At long last temperatures are climbing and Washingtonians are welcoming the return spring and water will soon be flowing to the city’s many fountains, as well as al fresco dining. Warm weather also calls for new cooling cocktails and outdoor vistas to accompany the return of summer.
The team from Chicago-based Mercadito Hospitality has announced the expansion of Mercadito to the Las Vegas market. Building on the popular and renowned Mercadito flagship concept, the group is poised for continued success introducing their signature concept to a new market at the highly acclaimed Red Rock Casino Resort & Spa.
The American Culinary Federation (ACF), the nation’s premier organization of professional chefs, honored The Circular at The Hotel Hershey, in Hershey, Pennsylvania, with an Achievement of Excellence Award at the 2014 ACF Northeast Regional Conference, held at The Crowne Plaza Hotel at the Crossings, Warwick, Rhode Island, April 11-14.
Citizen Public House, a Boston neighborhood tavern owned by the Franklin Restaurant Group, is releasing its secret stash of Old Rip Van Winkle Whiskey in a special package it is calling the Pappy Meal.
Black Bear Diner, a family dining franchise concept featuring a bear-themed atmosphere, announced its newest restaurant addition to the Black Bear Diner family in Visalia, California. The addition of the Visalia location marks the 62nd location for the expanding franchise.
A full-service restaurant isn’t the most obvious or easiest place for bar-driven event programming, since it must serve the needs of the dining area first and foremost. But even if the bar isn’t the anchor of the venue, bar-driven programming can promote the restaurant, bring guests in during quiet hours, establish the expertise of the bar staff in a spirit or cocktail category, and keep a sit-down restaurant so full there is standing-room only.
Beanstalk Data, which designs customer relational management tools using Software as a Service (SaaS) for business-to-consumer companies, is partnering with NexTable, an SaaS reservation and table management platform for full-service brands.
Chef Ralph Pagano’s Alba Seaside Italian in Sunny Isles Beach and Miami Beach’s Naked Taco are now serving Mexican Day of the Dead craft beer.Drinks America, a U.S. broker for authentic Mexican beer, seven months ago decided to focus resources on the growing category of specialty craft beer, and within that short period of time the beers are now available in more than 20 U.
The overall softening in adult beverage is playing out more in restaurants and bars than at retail, according to Technomic's just-released Special Trends in Adult Beverage Report: 2014 State of the Industry.