If a drink menu is out-of-date or overly-simplistic and the bartenders can’t speak intelligently about the cocktails, I know two things about a restaurant: That there is no lead bartender in place, and that I’ll be ordering a beer.
A new menu of refreshing Brazilian-inspired cocktails is now being served at Dallas’ internationally renowned southern Brazilian Steakhouse Fogo de Chão (pronounced fo-go dèe shoun). For a creative twist on the cocktail scene, cool and fruity concoctions with a decidedly South American twist have arrived to delight the senses just in time for spring and summer dining.
Park Hyatt Washington, located at 24 and M Streets, NW, is pleased to unveil a collection of spring cocktails, each made with a different variety of fresh fruit juice or seasonal ingredients. Seven seasonal cocktails and six classics will be introduced on the menu exclusively at Blue Duck Tavern and the Blue Duck Tavern Lounge.
Maggiano's Little Italy is taking the brand's authentic Italian-American essence beyond the kitchen and into the bar with an innovative cocktail menu that will quench even the most discerning guests' palates.
Identifying the spirits, wine, and beer brands that achieved significant volume gains last year and are positioned to continue growing in 2013 and beyond, Technomic is announcing its Fast 50 Brands report.
“Bar shrink,” an industry term for losing revenue on liquid assets due to bad practices—either inadvertent or deliberate—has been a perennial problem for restaurant operators.“The bar business is a cash business.
Long before any foodservice trend goes mainstream, visionary chefs, restaurateurs, and mixologists are crafting unique offerings to entice, energize, and entertain American diners. At the point of inception, foodservice trends often gain traction at fine-dining establishments or in authentic ethnic eateries—environments where convention is more easily challenged and imagination can flourish independent of systemized operations.
On one hand, Utah presents like the proverbial promise land for enterprising restaurant operations. Surging population figures, a deep labor force, and the National Restaurant Association’s forecast of a 4.
If a cocktail looks like a ’60s lava lamp, can it be described as upscale? It can at Manhattan’s wd~50, a renowned mecca of molecular gastronomy, where bar manager Kevin Denton cleverly uses flavored oils to add interesting mouthfeel, emulsify ingredients, and deliver a one-two-three punch of flavor to his spirited creations.
According to GuestMetrics, based on its proprietary database of POS transactions of more than $8 billion dollars in transactions and more than 250 million checks from restaurants and bars across the United States, brown spirits took market share throughout 2012 and finished the year on a strong note.
What’s InsideGiving guests popFresh food and drinksFruity eye appealInfusion DrinksA special twist on fruity drinksSeasonal foods will be splashed across menus in abundance for the next six months, but what about beverages?Restaurants are now putting them in their drinks, bringing fresh, exciting flavors, unusual combinations, and even a little nutrition to their guests.
We can have it all—at least that’s what most of us believe these days.So drinking an indulgent cocktail that is also healthy is something that consumers are coming to expect.Many restaurants are jumping into the low-calorie trend, offering skinny cocktails.
After-dinner drinks are the ultimate in feel-good.Diners can sit back and enjoy sipping on a beverage that either complements their dessert or takes the place of it, with flavor profiles ranging from sweet to spicy, bitter and creamy.
“I’ll have what she’s having” is a phrase that will always be linked with the 1989 movie “When Harry Met Sally.” But if a restaurant can induce a similar request—to have what she’s having—it’s doing something right.