There is a fine line between beer adding depth and flavor to a dish and it being bitter. For this reason, Kyle Bailey, chef at Birch & Barley in Washington D.C., rarely cooks with the 555 beers available. In fact, when coming on board he specified that despite the artisanal beer focus he wouldn’t be cooking with beer.
Should restaurants simply do the right thing or is the customer always right?
Keeping tap lines clean.
Nashville's The Patterson House brilliantly challenges your cocktail palate.
A closer look at the latest tools of the trade and how operators are using them.
A bar community revives its focus on local and seasonal produce.
Washington State wines are popular with operators for their exceptional quality and value, but many customers haven't caught on yet.
The classic pairing continues to appeal to guests.
A new trend of barrel-aging cocktails is erupting across the U.S.
A focus on fresh, handmade cocktails has changed the face of mixers and pureers at the bar.