Category: Featured Articles
Back2Basics: Varying Varietals
Wine drinkers are by nature adventurous rather than brand-loyal: They’re excited to try new things. At the same time, most wines consumed in this country originate from a handful of star grape varieties. Once we venture beyond chardonnay, sauvignon blanc, pinot grigio and riesling for white wines, and cabernet sauvignon, merlot, malbec, shiraz, and pinot noir for red wines, the volume of overall sales is remarkably small.
New York Bar Show Roundtable
Cheers’ annual roundtable at the New York Bar Show this past June brought together a handful of top bartenders and chefs. Attendees included John Fischer, an associate professor at the Culinary Institute of America in Hyde Park, N.Y.; Waldy Malouf, a chef/restaurateur who owns Beacon and High Heat in New York and is the author of Hospitality Concepts; Sother Teague, a bartender at New York hot spots such as Amor y Amargo, Prime Meats and Booker and Dax; and Hal Wolin, an author and events guru for the Cocktail Guru Jonathan Pogash.
Scene: Quirky San Francisco Spot Boasts East Coast Vibe
San Francisco is known for cuisine that tends to have either Asian or European roots and a “don’t-mess-with-the-precious-ingredients” style. Wine lists, which often appear to be an afterthought, generally favor California wines. Beers on draft come from all over and are rarely, if ever, brewery direct. Yet none of that is the case with St. Vincent Tavern & Wine Merchant, a quirky spot named after the patron saint of wine and vinegar.
Scene: Sake is Always in Style at PABU
PABU has already influenced sake sales in Baltimore; the city has become second only to New York for East Coast sales of the rice wine. Sake also finds its way onto the small seasonal cocktail list, in drinks like the Lemongrass Sour ($10), made with Grand Marnier, lemongrass syrup and an egg white, garnished with mint.
The Brewpub Balance
The growing popularity of taverns with on-site microbreweries can be summed up in one word: beer. Not only do these establishments offer unique beers that are generally limited in distribution, they also provide a refreshing alternative atmosphere to more traditional restaurants and pubs. That makes brewpubs a prime drinking and dining destination for beer aficionados.
There’s no question that brewpubs are gaining steam. The segment posted its third straight year of accelerating growth, with a beer sales increase of 5.6% in 2011, according to the Brewers Association, which defines a brewpub as a restaurant-brewery that sells 25% or more of its beer on site.
Scene: Society Fair
Cathal and Meshelle Armstrong are staples on the Washington, D.C. culinary scene. Their EatGoodFood group operates six popular restaurants and bars in Old Town Alexandria, Virginia, including the upscale bistro and award-winning tasting room of Restaurant Eve; and the glamorous speakeasy PX, where a few years ago mixologist Todd Thrasher introduced the well-made cocktail to the District.
The group’s latest venture is turn of the century circus meets vaudeville. But Society Fair’s culinary amalgamation is decidedly more than a three-ring spectacle; it’s part wine bar, restaurant, bakery, butcher, gourmet market, coffee shop, cheese shop and spice bar.
Back2Basics: Not Just Olives
Pairing food with cocktails can be a little tricky, although there was a time when Americans would sip a Manhattan throughout their entire meal. This utter disregard for how the beverage and food complemented each other was replaced by our interest in matching wine with food. Now the craft beer movement has some beer lovers (correctly) claiming that beer can be even better with food than wine.
Legal Matters: Growing the Growler Business
Although the debate among scholars and beer aficionados may linger regarding the etymology of the word “growler,” there can be little doubt that the future of malt beverages is likely to be filled with them. In beer circles, the word growler is now synonymous with a one-half gallon, refillable glass container that is used by local brew pubs and operators for off-premise consumption.
Growlers are advantageous for a variety of operators for many reasons. Growlers afford customers with direct access to tap-quality malt beverage products in affordable, bulk containers that are reusable and, accordingly, environmentally favorable over disposable glass bottles or aluminum cans. Also, growlers stimulate brand awareness both as takeaway brew pub souvenirs and bulk service pieces likely to facilitate group tastings and the shared enjoyment of the malt beverage products in and around the comforts of home.
Online Exclusive: Holiday Beers
Why should cocktail fans have all the fun during the holidays? Brewers of seasonal beers turn to the same baking spices and fruits found in back bar libations, for ales, lagers and stouts that speak to the ingredients used in fall and winter.
Scene: Bellocq Blows Into New Orleans
A bar conjures up another era. Bellocq in New Orleans, the walls are blood red and metal curtains hide alcoves where couples can hide. Low tables and vintage rugs fill the dark, old-fashioned lounge. Once a month there are performances by world music acts, which are booked by Lou Reed’s former manager. For many guests, however, the most striking feature of Bellocq is the menu.