Tracking the Career Transitions of 3 Top Somms
Catching up with Cristie Norman, Rebecca Flynn, and Harry Ballmann about their pandemic-influenced job moves
Tag: On-premise
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How One Distillery Turned a Coffin Shop into a Bar
Durham Distillery’s Melissa Katrincic on the success of her gin-focused Corpse Reviver Bar & Lounge
How Bars Are Surviving the Pandemic
Bar owners from across the country share strategies for staying in business
Wilmington’s Robert Kidd on Reinvigorating a Historic Hotel Bar
How the head bartender built a local following at newly-opened Le Cavalier in Delaware’s iconic Hotel du Pont
What Corks Will Wine Pros Be Popping on NYE?
We asked 14 industry insiders to share the bottle of sparkling wine they’ll be opening to toast 2020’s end—and why it’s the right wine for this moment
Portland’s Alfredo Climaco Reinvents the Walk-Up Cocktail Window
Featuring Latin flavors, salsa dancing, and an iconic piña colada, Tropicale celebrates its founder’s Mexican heritage
Denver’s Kendra Anderson on Finding Success Through Escapist Negronis
How the innovative Bar Helix owner transformed from lounge to tropical-themed patio pop-up
The Rise of the Craft Canned Cocktail
How bartenders and craft distillers are revolutionizing the fast-growing RTD category with bar-quality cocktails in a can
When Wine Pros Lose Smell and Taste to COVID-19
After being temporarily robbed of career-essential senses, sommeliers and wine journalists reflect on how the experience changed them
Rebuilding Your Restaurant’s Wine Program
To minimize purchasing spend and energy, beverage directors are streamlining programs, rethinking pricing, and taking advantage of deep deals
Harlem’s Karl Franz Williams on Making the Industry More Inclusive
How the 67 Orange Street owner found long-term success in a developing neighborhood
What is Natural Wine?
A new definition aims to bring clarity and consensus to the polarizing category, yet it may have the opposite effect
