Creating a Recipe for Success at Mercantile Dining & Provision
Denver’s hybrid restaurant-grocery crushes it with a wine list that’s a little highbrow, a little pop culture
Tag: On-premise
LATEST
L.A. Somm Taylor Parsons Explores His Entrepreneurial Side
How the star wine director turned a side hustle into a full-time hospitality consultancy
Finding Puglia’s Soul in Negroamaro
Sommelier Shelley Lindgren makes a case for embracing the undervalued, yet versatile and food-friendly red wine
The State of Gender Bias on the Floor
A look at how female somms, wine directors, and restaurateurs are treated differently from their male counterparts–and how to change the paradigm
Under the Influence of Larry Stone
Peers and protégés reflect on how the wine virtuoso’s keen intellect and generous spirit impacted their careers
Pairing Sparklers with Casual Fare
Katie Morton’s strategy for choosing antipasti-friendly sparkling wines at Danny Meyer’s Vini e Fritti
Confronting Sexual Harassment in the Drinks Industry
Managers take a stand against workplace harassment with staff training programs and zero-tolerance policies
3 Approaches for Organizing a Wine List
Wine directors from around the country discuss how they structure their wine lists
How a Newly Minted Master Sommelier Sells Wines
Jackson Rohrbaugh at Seattle’s Canlis on the importance of listening and observing on the floor
How to Run a Beverage Program Across State Lines
Top beverage managers offer advice on managing wine and spirits programs in multiple jurisdictions
Why You Should Work in Various Industry Roles
Hopping from tier to tier may be the quickest way to understand the industry and develop your career
Challenging Customers to Try New Wines
How Melissa Davis, beverage director of Staplehouse in Atlanta, builds trust and sells adventurous bottles
