Category: Q&A
Q&A: Kaveh Zamanian, Founder of Rabbit Hole Distillery
by: Melissa Dowling
Numerous distilleries have opened in the past decade during the whiskey boom, but what makes one pop? Rabbit Hole Distillery is among the newer spots on …
Q&A: Red Robin’s Katie Burkle On Creating Limited-Time Cocktails
by: Kyle Swartz
Creating limited-time cocktails is a matter of pairing the drink to the time of year. We recently spoke with Katie Burkle, beverage director of Red Robin, about the casual …
Cheers Q&A: Priscilla Young, beverage director, Travelle Kitchen + Bar in Chicago
by: The Staff
Chicago’s Travelle Kitchen + Bar in The Langham hotel in December launched a “Stay in, Stay Warm, Drink Hot” menu. These beverages, which are individually hand-brewed …
CHEERS Q&A with Steele Platt
by: The Staff
Steele Platt opened the first Yard House restaurant in Long Beach, CA, in late 1996. He sold the beer-centric concept—now a 42-unit chain–to Darden Restaurants last year for $585 million. Platt, who will deliver the keynote address at the Cheers Beverage Conference in Dallas on Feb 12, talks with Cheers about his early days in the business, the Yard House story and what makes a restaurant successful.
