Hai Tran, sommelier of the Forbes Five Star, AAA Five Diamond The Umstead Hotel and Spa in Cary, North Carolina, has received his Advanced Sommelier certificate by the Court of Master Sommeliers, one of only 13 individuals nationwide to pass the notoriously difficult exam this July.
Leading up to Bastille Day (French National Day), the Conseil Interprofessionnel des Vins du Roussillon (CIVR) is pleased to announce that it will be the exclusive wine sponsor of the New York French Restaurant Week, July 7-14.
"If anyone should have one, it’s you,” I heard whenever talk of smart-phones erupted among friends. As a journalist covering travel, plus food and wine trends, I’m on six planes a month and often on tight deadlines for articles.
Romano’s Macaroni Grill is bringing back its Summer Uncorked promotion, its half-off program for wine bottles and wines by the glass, from May 26-June 29.Launched last year, the Summer UnCorked grew out of a longstanding promotion that runs on Thursdays, mezzo prezzo (half price in Italian), explains Megan Wiig, Macaroni Grill senior manager of beverage innovation.
In chef/owner Bart Vandaele's B Too, a giant portrait of a pig snout hangs on one of the walls, peeking out cheekily from behind amber curtains. The snout sits above a corner of the restaurant, perhaps sniffing the guests' waffles or oinking at their selections.
As one of the first in Chicago to host winemaker dinners, back in the early ’90s, Jean Pierre Leroux, who is now the general manager of Waterleaf Restaurant in Glen Ellyn, Illinois, is considered a pioneer for what’s become a steady offering.
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.