Drinks International just announced the winners of the World's 50 Best Bar Awards at a ceremony in London, and the biggest change from last year's list is that more American bars are on it. New York City has always ranked highly, with PDT, Clover Club and Employees Only included as perennial favorites. Now, Seattle, Miami and Chicago boast entries to the prestigious group as well. Here it is, your 50 Best Bars.
Over the past 23 days, columnist Dan Dunn has driven in excess of 4,000 miles through California, Oregon, Washington, Idaho, Montana, Wyoming and Colorado while researching a book on wine. His latest dispatch goes back to the trip's earliest days, in Santa Barbara County wine region, where he sits down to talk wine with the Cash half of Tango and Cash.
Breweries use modern packaging to simply make noise
Oct 9, 2014 10:00 am
We talked to a few industry leaders in the world of craft beer packaging design to hear their thoughts on how the industry has evolved to where we are now and what we can expect for the future. Good news: the future is very bright.
Food Republic's wine writer Chad Walsh teams with Pascaline Lepeltier, the Master Sommelier and somm at Rouge Tomate in NYC, to select five noteworthy wines from southern France's Languedoc-Rousillon region.
The Master Sommelier steers us in scenic direction
Oct 8, 2014 2:00 pm
You can’t win titles like “Best Sommelier in the Loire Valley” or place runner-up in the national version without an exhaustive knowledge of individual appellations and their seeming endless, often minutely different, rules and specifications. It was no wonder than that Pascaline Lepeltier cinched the Master Sommelier exam here in the US, and I was excited to sit down with her to taste and chat at the Maison de la Région Languedoc-Roussillon.
Put a chef and a master bourbon blender in a room together and what do you get? Gossip. Football talk. Also, it turns out, some pretty kickass bourbon, as we found out when hanging out with Edward Lee and Trey Zoeller.
Craft distillers across the country are now encroaching on Kahlua turf, using natural ingredients and teaming up with local coffee roasters to produce rich-tasting artisanal hooch that recalls a well-made cup of Joe. Emma Janzen breaks down her favorites.
You think you have the bar manners thing mastered?
Oct 7, 2014 10:00 am
Consuming alcohol at a bar, whether it’s a simple shot-and-beer dive or a high-minded cocktail haven, is an act most people of legal age believe they’ve mastered. But, just like your pronunciation of “Laphroaig” or that Negroni you keep attempting to make at home, there’s always room for improvement. Writer Drew Lazor asks bartenders around the country for ways we can become better drinkers.