MGM Grand Detroit and local craft distillery Two James Spirits launched 3rd Street Whiskey, an original in-house, barrel-aged whiskey, offered exclusively at Wolfgang Puck Steak.The new make of rye whiskey created by award-winning Two James Spirits is poured right out of the barrel from a tableside cart created by Taru Lahti, a Detroit-based designer.
Leading up to its May 16 grand opening, Arbella relied on more than just word of mouth to get the message out. The global cocktail lounge in Chicago’s River North enjoyed plenty of “word of drink” when building anticipation throughout the month of April.
In the throes of a steamy summer, few rituals are as satisfying as reaching for an ice-cold beer. But in recent years, amid a surge of quality craft brews, bartenders are encouraging patrons to think beyond the usual trifecta of cans, bottles, and draughts.
On-Premise traffic declined 3.5 percent year-over-year during the four-week period ending May 15, continuing a string of weak periods (March 20, -4.4 percent; April 17, -4.2 percent). While traffic remained well below the 52-week trend (-2 percent), the period was an improvement relative to the latest 12 weeks (-3.
Like many youth reared in suburbia during the 1980s and ’90s, my fantasies of imbibing revolved around frozen concoctions. The daiquiris and piña coladas that whirred to life in blenders were the emblems of fantastical tropical vacations, handed to television’s prime time stars who were lounging on the azure beaches and boisterous cruise ships I also glamorized.
Edwins Leadership & Restaurant InstituteNotable: More than 200 wines and 150 spirits with a focus on French and European regionsBrandon Chrostowski’s restaurant, which equips formerly incarcerated adults with the hospitality skills and support needed to successfully re-enter society, is more than a feel-good story: It’s simply a great venue with an equally stellar beverage program.
a.kitchen+barNotable: A wine and cocktail list that syncs with a charcoal grillThis dual concept from High Street Hospitality Group—the Philly team behind Fork, a 2016 James Beard semifinalist for Outstanding Restaurant, as well as High Street on Market and High Street on Hudson in New York City, could be the group’s most interesting.
How long has it really been since the madness began?Speaking in late February, Jude Feyedelem thought it might be 18 months, although that felt like a distant and understated calculation. “It’s been insane.
Heading into its fourth year, DSTILL brings together craft spirit lovers, artisan distillers, master barmen and women, and other industry professionals for a multi-day celebration of the American craft spirit.
VBD Hospitality, alongside team members of Chicago’s powerhouse Peruvian restaurant Tanta, announced the May 16 grand opening of Arbella (112 W. Grand Ave.). Arbella is a new River North 74-seat cocktail lounge with a sophisticated, energetic environment celebrating the culturally diverse backgrounds of the team members.
On-premise traffic declined 4.2 percent year-over-year during the four-week period ending April 17, continuing the weak performance seen during the previous four weeks. Traffic growth remained below the 12-week (-3 percent) and the 52-week (-1.
Kangaroo Island Spirits this week took out the Champion Gin Trophy at the Australian Distilled Spirits Awards for its Old Tom Gin.The accolade, handed out by the Royal Agricultural Society of Victoria in Melbourne, comes as the remote distillery prepares to install a second still to give it the capacity to enter the export market.
On April 28, Ruth's Chris Steak House continues its national pairing dinner series with the "Spring Cocktail Dinner." Celebrating the abundance of fresh ingredients, the dinner features five handcrafted cocktails paired with five menu selections.
Drinking tea is steeped—pardon the pun—in ritual. Whether it’s a late-afternoon pot of loose-leaf Ceylon and a tiered platter of ginger-studded scones served in an ornate hotel lobby, or a simple sachet of rooibos offering postprandial herbal relief from a multi-course dinner, there is something decidedly ceremonial about savoring a cup.