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BARcelona
Bar and Cellar
How to keep business strong, in good times or bad? This tapas group leads by example, putting responsibility in the hands of its plugged-in staff. ...
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Mull Market BTG
Bar and Cellar
According to 1,600 restaurants surveyed by the National Restaurant Association, nine out of 10 have made wines by the glass part of their beverage ...
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High Techtails
Bar and Cellar
Jeffery Lindenmuth audits a technology charged mixology class where things are shaken and stirred up by the vacuum infusing, modern ice age chillin...
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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.
