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Bar Management

On the Border's New Margarita Comes with Bottle of Prosecco

The holidays just got a lot more toast-worthy at On the Border Mexican Grill & Cantina thanks to the recently released Celeb'Rita cocktail—a festive take on the restaurant's popular Grande House Margarita that includes a mini-bottle of DaLuca sparkling Prosecco tipped inside the glass.

Wine Inventory Heads into the Digital Age

Guillaume Bienaime, owner of Zola in Palo Alto, California, has always been leery of technology in restaurants, but when he was approached about InVine, he decided to give it a test run. As he was told, InVine was more than just an iPad wine list.

VIBE Conference Introduces Pre-Conference Workshops

Two pre-conference sessions have been added to the programming for the first time at the 2017 VIBE Conference, a premiere beverage conference for chain beverage executives and supplier partners, at the Sheraton San Diego Hotel and Marina February 27 to March 1.

Wine and Brunch are the Perfect Pairing

At its core, brunch is a casual weekend meal, which is why sommeliers and beverage directors strive to remove any perceived fussiness from the wines poured alongside egg dishes, burgers, and raw-bar items.

NOLA's Annunciation Unveils Renovated Bar and Bar Program

Located in a beautifully restored turn of the century building in New Orleans’ Warehouse District, Annunciation restaurant opened in 2012 to rave reviews and accolades including a “Best New Restaurants” nod by Times-Picayune.

Poke Leads the Hawaiian Food Craze

Say Aloha to Hawaiian cuisine, which—along with the popular poke—has been enjoying a phenomenal explosion as of late. New poke shops continue to open up from coast to coast, while many chefs are revisiting authentic island dishes, breaking away from simply Spam or the 90’s-era Asian “fusion” creations that mainlanders might think of when picturing Hawaiian food.

The Sweet Side of Sour Beers

In this craft beer-soaked culture, asking a brewer why they got started usually results in one of these two responses: “I started at home” or “I hated my day job.”Patrick Rue’s wife just wanted him to stop complaining.

Foraging for Cocktail Ingredients

Richard Woods hasn’t nixed many ingredients for use in his cocktails at the Duck & Waffle restaurant in London, England, but he drew the line at ants. At least initially: “I said. ‘There’s no way I’m putting an ant into a drink.

Chicago’s Arbella Announces Next Global Guest Bartender Series

Chicago’s Arbella announced the next installment of the Global Guest Bartender Series on November 15 at 6 p.m. featuring Benjamin Schiller, partner and beverage director of The Fifty/50 Restaurant Group, representing The Sixth, his acclaimed cocktail bar on the city’s North Side.

To Every Beer There is a Season

Every year, as the number of pages in the calendar gets scarce and we move headlong into “’tis the season” territory, I get a little contemplative about the seasons—more specifically, about the limited-time brews that correspond with those seasons.

Buffalo Wild Wings Unveils New Craft Beer from Lagunitas

Buffalo Wild Wings, Inc. announced it will offer fans a brand new craft beer brewed by Lagunitas Brewing Company and designed as the perfect complement to eating wings and watching sports. Fandom Ale is a hoppy pale wheat ale that will be available on tap in all Buffalo Wild Wings locations throughout the U.