At the new Florida outpost of New York’s Cote Korean Steakhouse, bartender Sondre Kasin is melding local flavors with NYC style
A year after the pandemic, one sommelier confronts her complicated feelings about returning to the wine industry
Opportunity abounds in today’s current hiring frenzy, but restaurant operators are looking for wine pros with new skills who can take on hybrid responsibilities
These twelve leaders are shaping the beverage alcohol industry while trailblazing more opportunities for AAPI professionals
Lessons in building a profitable cocktail institution from Donna’s Leif Huckman—before the pandemic closed his doors for good
The rosé category remains strong, but an influx of generic brands and the lingering impact of 2020 means it’s more crowded than ever. Will quality prevail?
Speaking with Josh Nadel, MS, Jack Mason, MS, Sally Stewart, and Steven Washuta about cross-country moves and career changes during the pandemic
Flexible business models and creative community engagement allow wine bars to stay profitable even in tumultuous times
Backed by an established history, a penchant for experimentation, and an array of distinctive terroirs, New York State is proving itself as a formidable winegrowing region on the world stage.
A trend towards innovative cask finishes challenges the category’s light-bodied, easy-drinking reputation
Breaking the hot sake taboo, a growing number of restaurants are serving their high-end bottles warm
How the pandemic-fueled increase in online sales and decrease in vetting has led to more counterfeit bottles—and how wine professionals can spot them