Liquor and Spirits in Restaurants | Food Newsfeed
Continue to Site


Cocktail Accessories

Finally ensconced at a table in one of the world’s most acclaimed bars, I was thrilled—to gawk at the regal room, to see the much-buzzed team of disciplined bartenders at work, and to take my first sip of the delicate sherry cocktail I ordered.

Marrying Plate and Glass

As a beverage consultant and bar manager at Provision No. 14 in Washington, D.C., Chad Spangler says that until the last decade, the beverage programs he observed at most American restaurants were more or less uniform across all segments.

Margaritas Makes National Margarita Day A Weekend-Long Celebration

From February 19 to 22, Margaritas Mexican Restaurant, the home of award-winning margaritas and fresh Mexican cuisine, will host National Margarita Day Weekend: a Primary for the Drinking Party where $5 margaritas and free giveaways are the only issues worth fighting over.

Craft Cocktails' Cultural Renaissance

At fifteen, the faux-alchemy of cocktails held a slightly different mystique for David Kaplan than it does for most at that age. Alcohol’s ability to intoxicate was eclipsed by its intrigue—each shelf containing messages in a bottle, holding secrets and history from far-away countries and skilled craftsmen.

Craft Spirits The Big Winner in 2015

After a strong start to 2015 (3 percent increase in January), traffic trends for the on-premise channel moderated and remained weak through the rest of the year (1.2 percent decrease FY15). Last year’s World Cup created tough summer comps, and holiday timing dampened traffic during the latest four-week period (2.

Cohesive Cocktails

For those diners who don’t want to commit to a hefty plate of pecan-crusted trout or slow-roasted ribeye, the Bar Bites menu at Firebirds Wood Fired Grill offers salvation. The upscale-casual chain, with locations from New Jersey to Arizona, now offers an alluring happy hour menu in the FIREBAR, which invites patrons to plunk homemade tortilla chips into jalapeño-Pimento cheese dip, devour crispy shrimp tacos, and buoy pretzels with Sam Adams beer cheese.

The Bitter The Better

Is bitter the new black? The Institute of Food Technologists has listed bitter flavors as one of its top five trends to watch in 2015. Just like the fashionable color showing up on the runway, bitter can be found on menus across the country with growing regularity.

Some of the Best Wine, Spirit, and Beer Picks from 2015

Wine Enthusiast put together its annual Best of Year wine, spirits, and beer picks from 2015.For wine, its tasting panel reviewed more than 19,800 wines from around the globe. The top 10 in order were: 2011 vintage San Felice Grigio Gran Selezione (Chianti Classico); 2012 Michael David Petite Petit (Lodi); 2014 Trisaetum Wichmann Dundee Estate Riesling (Dundee Hills); 2011 San Vicente Rioja; 2012 Alta Vista Single Vineyard Temis Malbec (Valle de Uco); 2012 Domaine Cauhapé Symphonie de Novembre (Jurancon); 2012 Ramey Ritchie Vineyard Chardonnay (Russian River Valley); 2012 Cayuse God Only Knows Grenache (Walla Walla Valley); 2011 Quinta de Foz de Arouce Red (Beira Atlantico); 2011 Borgo Scopeto Borgonero (Toscana).

Dinner and a Movie Meets Fine Dining During the Holidays

Trilogy Executive Chef Edward Brothers says the idea isn’t exactly dinner and a movie. The high-end restaurant, adjoined to the Silverspot Cinema in Chapel Hill, North Carolina, can operate on its own from a culinary standpoint, turning tables and attracting loyal clientele.

A European Perspective

Beer might just be more ubiquitous than water in Prague. When I visited the city earlier this year, while I was eager to enjoy a few fresh pints alongside my plates of schnitzel devoured in well-worn pubs, the spirits geek in me was a tad more enthusiastic to scope out the burgeoning cocktail scene.

Craft Spirits-Focused Investment Fund Launches

Thoroughbred Spirits Partners, LLC and Thoroughbred Spirits Group, LLC announced the launch of Thoroughbred Spirits Partners Fund I, LP, a private equity partnership focused on startup and early stage ventures in the craft spirits industry.

2016 Restaurant Buyer’s Guide

Whether operators are looking to stock up on the essentials, from footwear to tableware, or seeking out the next breakthrough technology, this bountiful collection brings together a variety of the best products introduced into the restaurant industry over the last 18 months.

Ice Age

There was a time when chipped ice was reserved for highbrow balls or haughty Hollywood sets featuring debutantes, mobsters, or the Victorian aristocracy. Now the craft cocktail movement and its populist overtones have brought the elevation of cocktail ice to a fever pitch.