Brunch is now a hotly contested slot to draw in diners, and as the daypart heats up, restaurants are upping their game with well-crafted food and proprietary beverages.Beginning Jan. 1, Filini Bar and Restaurant in Chicago elevated its brunch offering with a special buffet that is offered New Year’s Day, Easter, Mother’s Day, and Father’s Day at $45 per person (not including tax and gratuity), and comes with a 35-foot-long Beverage Bar where guests can make their own brunch beverages, from a Bloody Mary and Mimosa to a Bellini and Rossini.
Nothing trumps a bottle of first-growth Bordeaux on a wine list like a proprietary wine developed in partnership with a winery.“To be able to have your own private label is a bucket-list item,” says Andrew Kim, co-founder of matchbox food group, which has eight restaurants in Washington, D.
For the second year in a row, FSR wants to honor the best beverage programs in the full-service industry. Weighing service, selection, sips, and style, we are excited to see whom our readers nominate for having the most unique and memorable beverage programs.
It was the greatest coup in Lucas Paya’s career thus far: The remains of elBulli’s cellar had come into his possession.Now the wine director at José Andrés’ Think Food Group, which has restaurant concepts in Washington, D.
On May 1, Ruth's Chris Steak House, will host a five-course, fixed-price dinner at 106 participating restaurants nationwide. The dinner will feature food-friendly wines from Silver Oak Cellars and Twomey Cellars.
At long last temperatures are climbing and Washingtonians are welcoming the return spring and water will soon be flowing to the city’s many fountains, as well as al fresco dining. Warm weather also calls for new cooling cocktails and outdoor vistas to accompany the return of summer.
Miljenko "Mike" Grgich, a 2008 inductee into the Vintners Hall of Fame, has established a scholarship to enable future generations to attend a professional wine studies program accredited by The James Beard Foundation.
The overall softening in adult beverage is playing out more in restaurants and bars than at retail, according to Technomic's just-released Special Trends in Adult Beverage Report: 2014 State of the Industry.
This spring, Red Robin Gourmet Burgers, Inc. is rolling out a new adult-only wine milkshake that will give dessert-lovers and wine connoisseurs alike a reason to raise their glasses! Developed by Red Robin’s master mixologist Donna Ruch, the new Mango Moscato Wine Shake will be available through September 1 exclusively at Red Robin restaurants nationwide.
Declines in beer, the ongoing demand for premium products, and price inflation across the industry is resulting in dollar increases and volume declines, according to Technomic's just-released Special Trends in Adult Beverage Report: 2014 State of the Industry.
While deeply rooted in wine regions throughout Georgia, Italy, Slovenia, and Croatia, orange wines have recently made a splash at American restaurants.Graham Kotalik—sommelier at InterContinental Hotel in Milwaukee and in charge of its two bars plus its Kil@wat restaurant—is a fan of orange wines.
Seattle's Pike Place Market is known for its wide range of restaurants, bakeries, and take-out counters. On April 25, the usual culinary offerings will double in number for one night, as the annual Arcade Lights tasting festival returns to the market.