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Match Points
Bar and Cellar
Jeffery Lindenmuth interviews three stellar food and beverage pros, soliciting fresh views on pairing lounge food with cocktail classics.
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California Greenin'
Bar and Cellar
With some restaurateurs finding "the language of green" helps wine sales to climb, America's largest wine producing state strives to stay ahead of ...
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Pharmixology
Bar and Cellar
Bartenders blend the business of the bar with the art of well-being.
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Pouring in Character
Bar and Cellar
A new cocktail book from Union Square Hospitality Group draws inspiration from the distinctive kitchens, bartending talent, and surpassing service ...
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Single Malt Brotherhood
Bar and Cellar
Blessed from afar in Scotland, Seattle's dynastic Canlis restaurant clan creates an inner sanctum of warmth and fraternity for dues paying whisky c...
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Might Makes White
Bar and Cellar
Big-time California winemakers are expanding their portfolios with attractive, value conscious bottlings in sync with the restaurant times. Jeffrey...
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Vodka Czar
Bar and Cellar
In a rambling five-star Russian hotel, trolleys overflowing with caviar and 40 brands of vodka make music of a different sort. David Belcher report...
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Prize Pourfolios
Bar and Cellar
Jeffery Lindenmuth prods awarded wine directors about the care and feeding of their winning lists.
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On Your Markup!
Bar and Cellar
Wine pros bare their strategies for boosting sales by uncorking value. Jeffery Lindenmuth reports.
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Above It All
Bar and Cellar
Bracing air and bracing Martinis, glittering views, a sense of superiority, perchance even a smoke—these elements are converging to fuel a trend ...
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Cocktail Mixers
Bar and Cellar
Were there a 24 hour theme park for cocktail enthusiasts, it would probably include a raucous jazz funeral for cliché cocktails, like the Sour App...
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Mr. Big Thinks Small
Bar and Cellar
We want to be the world's largest boutique winery," says Peter Gago, smiling at the contradiction.
