FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
Reds, Whites (and Blue)
Sommelier Eric Moorer opens up about his dedicated domestic wine program
Behind the Bar Alchemy
At No Goodbyes at the Line DC, niche spirits and liqueurs aren’t sourced—they’re made.
Dressed and Dry: CookHouse's Caesar Salad Martini
Bartender Gabriel Valladares offers a liquified take on the crowd-pleasing salad
Next Step, Wine
Celebrated D.C. restaurants are upping the ante, investing in their wine programs with the help of some determined sommeliers.
The People's Tavern
A divey Eastern-European bar brims with homey refuge, Soviet-issued knick-knacks, and old world charm
2025 Seattle Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Seattle.
Trojan Horse Malört
Bartender Julia Miles makes clever use of the iconic Chicago spirit at Refuge.
Reading Between The Wines
Vesper Books & Wine pairs light reading and recipes with rieslings, rosés, and more.
Ferment with Intent
How Pittsburgh's Jackworth Smith is cracking open the history behind ginger beer
Black on Both Sides
The Detroit-based cocktail pop-up centering and celebrating Black excellence
The Champagne Campaign
Sommlier Paulina Schemanski makes a compelling case for a Champagne-centered list.
Red Wine Weather
Wine professionals are satisfying the city’s red wine cravings despite the Miami heat.
Perfect Pairings
From Finger Lakes rieslings to pear ciders and French beers, wine professionals are looking to the lighter side for inspiration.
Martini Mania
Whether shaken or stirred, these New York City bartenders are expanding the martini canon.
The Spirit of Charleston
The history of rum runs deep in the Holy City and Bartender Christian Favier wants to celebrate it.
