Dispatch
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Jose Medina Camacho shares how Automatic Seafood & Oysters is thriving despite restrictions by pivoting with escapist cocktail kits, Sunday specials, and one killer mango cocktail recipe
The owner of Cafe Roze shares her winning strategies for take-out cocktails and a recipe for her unusual Alpine liqueur-infused tequila cocktail
Pros’ best advice for strategizing high-end wine sales during a downturn
Alfie Spears of San Francisco’s Trick Dog shares his unconventional cocktail development process and a recipe for his latest gin-based concoction
Strategies for maintaining mental health in an industry already prone to anxiety, depression, and substance abuse
Digging into the roots of pétillant naturel to determine how the sparkling wine style became trendy—and what its newfound popularity means for its future
Examining misconceptions and lesser-known facts about malolactic fermentation in wine
How restaurants, wine bars, and cocktail lounges are making the most of an interim opportunity for off-premise alcohol sales
A Q&A with NYC’s Cote restaurant sommelier about her powerful new memoir, Wine Girl
Fine dining turns to takeout to save (some) jobs during the coronavirus shutdown
Operators appeal for swift government aid to save jobs—and the restaurant industry
Top wine professionals share key strategies for maintaining high-quality service without the fuss
