Liquor and Spirits in Restaurants | Food Newsfeed
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Beer Cocktails are a Balancing Act

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.

Spirits Continue to Gain Share of Alcohol Units

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.

Edible Aesthetics

Stopping to smell the roses—along with the whiskey—adds beauty and flavor to cocktail programs. Always a preferred centerpiece or plating accessory, flowers have become a bartender’s new best friend.

Slush Funs

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.

The Best Restaurants to Eat and Drink in Cleveland

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.

The Best Restaurants to Eat and Drink in Philadelphia 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.

Defying Convention

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.

DSTILL Announces 2016 Dates

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.

Arbella Announces Grand Opening

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.

Spirits’ Share of Alcohol Gains Continues

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.

Award-Winning Aussie Gin Contemplates U.S. Restaurant Market

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.

Tea Time

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.

Knocking Down Expectations

Atlanta-based Painted Hospitality is taking its combined entertainment and dining concept—bowling and gaming paired with upscale casual cuisine—to the next level.Having spent a decade operating his father’s restaurant group, Concentrics, Justin Amick, principal and co-founder of Painted Hospitality, is “applying those same principles to a venue encompassing food, beverage, entertainment, and ambiance, all under one roof,” he says.