Miami’s Cocktail Scene Gets an Infusion of New York Glamour
At the new Florida outpost of New York’s Cote Korean Steakhouse, bartender Sondre Kasin is melding local flavors with NYC style
Tag: On-premise
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A year after the pandemic, one sommelier confronts her complicated feelings about returning to the wine industry
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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
The Joys and Painful Struggles of Bar Ownership
Lessons in building a profitable cocktail institution from Donna’s Leif Huckman—before the pandemic closed his doors for good
Wine Bar Operators Share Their Secrets to Survival
Flexible business models and creative community engagement allow wine bars to stay profitable even in tumultuous times
Yes, It’s OK to Heat Premium Sake
Breaking the hot sake taboo, a growing number of restaurants are serving their high-end bottles warm
Why Sommeliers Are More Essential Than Ever
Understanding the wine specialist’s real impact on restaurant revenue
Tracking the Career Transitions of 3 Top Somms
Catching up with Cristie Norman, Rebecca Flynn, and Harry Ballmann about their pandemic-influenced job moves
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