From New York to Los Angeles, coffee and bar service are hot. These three concepts capitalize on both with three different approaches to these
Form and function are intertwined within a bar; one cannot exist without the other, but they can often be at odds,” says Alex Day, co-owner of ...
In this Q&A with Desmond Reilly, co-owner of Chicken + Whiskey in Washington, D.C., we discovered what inspired the space.
Recorded live on April 24, 2018...
The Miranda in Oakland is a timeless venue missing only one thing.
Hotel bars and restaurants want to draw in guests but increasingly work to tempt locals as well.
Taking cues from its past, Union Station Hotel Nashville underwent a recent major renovation that transformed accommodations and included a new bar and restaurant
The tiki phenomenon first took root in the United States in the 1930s with the opening of the legendary Don the Beachcomber and Trader Vic’s restaurants in
Kick Axe, a 7,000-square-foot axe-throwing venue that's reportedly the first of its kind in New York State, opened to the public,
Slowed consumer traffic at on-premise locations and stagnancy in occasions involving adult beverages translates to flat total alcohol volume in restaurants and bars in
Based in Washington, D.C., Slipstream is a hybrid concept. In the morning, the operation offers coffee and breakfast items like
Create a fabulous-looking restaurant without breaking the bank.
Tipsy Robot, dubbed “the world’s first land-based robotic bar,” opened at Planet Hollywood Resort & Casino in Las
Last year, the Michigan Baseball Foundation, a nonprofit organization that owns and operates a minor league baseball team in Midland, started an economic initiative to
The emphasis is on social at Pinewood Social in Nashville, Tenn. It combines a big bar program with a coffee shop, a full
Many a great restaurant concept idea is hatched over drinks. In the case of Eberly, a contemporary
An unprecedented drinking culture has arisen in the U.S., fueled by the craft movements in beer, spirits and cocktails. This is a world where increasingly
A Q&A with Jack McGarry, owner of The Dead Rabbit Grocery and Grog
A Q&A with CodeX B.A.R owner Liu Vaine
Located in Milwaukee’s Historic Third Ward, The Outsider, which opened in June, is a
Nestled in the heart of Dallas’ Design District, Joseph Palladino’s Quill combines restaurant and
At many new restaurants, the best seat in the house is at the bar.
Artist, builder and designer John Sofio founded his Los Angeles-based design/build firm Built, Inc., in
Those same entrepreneurs who mined the past for food and drink concepts like speakeasies and tiki bars are looking to the 1970s and 1980s for inspiration. Contemporary
Developing a restaurant to feature multiple tap handles requires many considerations.
Restaurants and hotels devote more space than ever to bars. They can generate a vibrant ambiance, encourage a sense of community and, of course, bring in significant
Wine displays are “a visual destination that let the story of the dining experience unfold.” So says Tom Davis, restaurant design expert who heads up the Denver office of
How More Restaurants Are Tapping More Than Just Beer.
Casual Dining's Blueprint for Success Redraws the Lounge
Page 3 of 3