Article Results (Showing 1 - 10 of 25) RSS Alert
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Locking in on interlock: ignition interlock devices may reduce drunk driving, but at what cost to social drinking and restaurant business?
two years ago, Sleeping Dog Tavern in Santa Fe, New Mexico reached its limit. The no-smoking and tougher responsible service laws made business...
Cheers, 07/01/09 by Michele Grayson · More from publication -
Power of the post: social networking sites help operators create buzz, add spontaneity and build a personal connection with guests
anybody who wanted to nosh on free lump crab fritters at Whist or sip promo-priced cocktails at Blue on Blue during the two Los Angeles-area...
Cheers, 05/01/09 by Michele Grayson · More from publication -
Free-spirited: sharp, clean flavors are upping interest in alcohol-free beverages
Thinking clean, green and fresh has changed the way people eat, dine and shop. It also has impacted what they order in bars--including their...
Cheers, 03/01/09 by Michele Grayson · More from publication -
Tettines to tattate: chefs revamp classic bar food for a new, adventuresome crowd
As the number of people waiting for a seat at Holeman and Finch Public House nears the number dining inside the tiny Atlanta hotspot, one man...
Cheers, 01/01/09 by Michele Grayson · More from publication -
Small plate fusion: today's chic, cross-cultural small plates inspire creative cocktail, wine and beer pairings
Order chef Noriyuki Sugie's guacamole at one of Breadbar's two locations in Los Angeles and you're in for a surprise. Yes, the mousse-like avocado...
Cheers, 10/01/08 by Michele Grayson · More from publication -
Fresh starts: rev up bar menus with the plethora of produce-centered, meatless snacks that play nicely with wine, beer and cocktails
Mix America's interest in eating local, organic, sustainable, "clean" food with its desire to sample and share several little noshes instead of one...
Cheers, 06/01/08 by Michele Grayson · More from publication -
Sweet on vinegar sours; Using vinegar instead of citrus as the sour agent, bartenders take cocktails in new directions
It's a chilly night in Chicago, but the cool curves and lofty angles that give Chicago hot spot mk its fashionable figure have already warmed with...
Cheers, 05/01/08 by Michele Grayson · More from publication -
Herbaceous plates; Fresh herbs enhance appetizers, introducing new flavors and beverage pairing opportunities at the bar
When spirits manager Zole Andahazy grabs a basket and heads out the door at Bernardus Lodge in Carmel Valley, Calif, he's not going to the market....
Cheers, 05/01/08 by Michele Grayson · More from publication -
Front meets back: bartender-chef partnerships are yielding better drinks, better costs and better bar designs
When Brian Van Flandern of Bemelmans Bar in New York City encountered some chestnuts during a visit to the market recently, he could just imagine a...
Cheers, 03/01/08 by Michele Grayson · More from publication -
Uncommon gifts: high-quality complimentary bar snacks entice guests to linger and enhance the total experience
It's not your imagination. That once ubiquitous bowl of free bar snacks now is less common--both less frequent and less pedestrian. Citing...
Cheers, 01/01/08 by Michele Grayson · More from publication
