Hospitality takes a holistic turn within a historic building nestled in the oldest riverfront neighborhood in Minneapolis, thanks to the expansion of a fine-dining destination into a daylong café and European-style boutique hotel.
Guinness fans from around the world have the opportunity to learn the six steps to pour the perfect pint of Guinness with the Perfect Pint Experience at the newly redesigned GUINNESS Store, located next to Rí Rá Las Vegas inside The Shoppes at Mandalay Bay.
A sea of specialty buyers and retailers converge every January in San Francisco for the Winter Fancy Food show to see what’s hot and what’s not. Joining the throng, chefs, caterers, food and beverage directors, and others working in hospitality troll the aisles to glean upcoming trends, to place orders onsite and explore flavors to incorporate into menus.
In 2017, the National Restaurant Association is curating an immersive experience for beverage and alcohol professionals through a newly invigorated BAR 17 show. Held Sunday, May 21 and Monday, May 22 at Chicago’s McCormick Place, BAR 17 offers attendees the opportunity to share ideas through new programming, appearances industry leaders, and an expanded exhibition floor.
On January 31, Maui Brewing Company will open its doors in the space at 2300 Kalakaua Avenue in Waikiki at the Holiday Inn Resort Waikiki Beachcomber, offering Oahu visitors and locals island-inspired dishes and locally brewed craft beers from Maui.
Tarallucci e Vino, a group of authentic and casually elegant Italian restaurants with five locations in New York City, has recently brought on a new bartender, Damiano Coren, to curate a new cocktail program.
Each fall when I attend the Great American Beer Festival (GABF) in Denver, there’s always a point when I stop whatever I’m doing, gaze across the hall of the Colorado Convention Center, and marvel at just how far beer has come.
Click Wholesale Distributing, Inc. and Click Distributing East, Inc., key Craft/Specialty Beer, Wine and Spirits distributors throughout the Pacific Northwest officially announced the sale of their company, pending supplier approval, to Craig Stein Beverage (CSB) who will simultaneously partner with the Odom Corporation to form Northwest Beverages, LLCowned equallyby C.
On a hot weekday in the middle of September, in a back room at Champagne Mailly—a cooperative dating back to the 1920s and deep in the heart of Champagne, France—local wine growers hash out a plan for the ceremonial start of harvest.
The night began, as so many dinners do, with a 7 p.m. reservation. Entrées were ordered. Bottles of wine uncorked. The table sipped on after-dinner cocktails and basked in the setting. Only at Sophia’s, an Austin, Texas, restaurant open since August, this string of events is often just the beginning.
Whether you find these innovations inspirational or aspirational, they represent ideas and practices on the rise. Some are already moving into mainstream settings—applicable for operators with one location or hundreds, in casual to fine dining.
Hard Rock International announced Hard Rock Cafe Busan’s Edgar Sung as the winner of its global BARocker Competition. Sung served up some major mixology skills and blew away the judges during the final bartending challenge at Hard Rock’s Global Conference in Panama City, Panama.
36. Mead: Served solo or as a beer topper, this Old World staple is a new-day charmer.37. Amaro, which is Italian for bitter, is having sweet success on restaurant menus—and not just in the after-dinner category.
Craft beer is exploding across the country, with bars and restaurants exceedingly adding to their selections as brewers revive old styles and get creative with recipes.As beer’s growth continues, other alcoholic beverages are joining the ride, expanding consumer palates with new flavors and ingredients.
When opening up a vegan restaurant in the Washington Heights neighborhood of New York City, one must consider how it would fit into the area steeped in cultural history and diverse cuisine. Home to a large percentage of Dominicans, the neighborhood’s restaurants have exhibited this culture—from bakeries and chicken joints to roadside stands and carts offering everything from sliced mangoes to chicharrones.