restaurants

Seven Ways to Use Bitters for Cooking, According to Chefs

Seven Ways to Use Bitters for Cooking, According to Chefs

Bitters are to cocktails as salt and spices are to foods. They add complexity, highlighting existing flavors and introducing new ones. But what else can you do with that bottle of boozy extract sitting on your shelf? Apparently, a whole lot. In Angostura’s home country, Trinidad and Tobago, bitters are added to all sorts of […]

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Does Anyone Really Want Craft Cocktails at a Steakhouse?

Does Anyone Really Want Craft Cocktails at a Steakhouse?

What’s the first thing that comes to mind when you think of a steakhouse cocktail? Probably the classics – Martini, Old Fashioned, Manhattan – being drunk by a group of dudes, probably all wearing Brooks Brothers suits, probably all putting the tab on their expense accounts. It’s predictable, yes. But steakhouse drinks are classics for […]

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9 Mistakes You’re Making When You Order Wine at a Restaurant

9 Mistakes You’re Making When You Order Wine at a Restaurant

Whether you’re struggling to identify the ingredients in your Denny’s Grand Slam breakfast, or reveling in a $45 plate of slow-roasted carrots enigmatically named “Symphony,” dining out has its challenges, especially when it comes to navigating the wine list. It’s not your fault. Too many restaurant wine lists read like a tax attorney wrote a […]

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Tasting The Unexpected: Why Wine Professionals Can’t Get Enough of Chilean Wine

Tasting The Unexpected: Why Wine Professionals Can’t Get Enough of Chilean Wine

Bordeaux, Napa Valley, Tuscany. These are undoubtedly the world’s best-known wine-growing regions. But look beyond the clichéd mainstays and you’ll see that one of the most exciting, diverse, and rapidly expanding grape-growing epicenters is actually below the equator. Way below. For years, Chile has provided the world with a wealth of Cabernet Sauvignons, Chardonnays, Merlots, […]

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Reconsidering the Cocktail’s Seat at the Table

Reconsidering the Cocktail’s Seat at the Table

Generally speaking, Jeffrey Morgenthaler is not a fan of cocktail pairings. “I only provide them when requested,” he says. Morgenthaler is bar manager of Clyde Common, a lauded restaurant and bar in Portland, Oregon.“And when I do, the most important consideration is balancing strengths, not flavors.” Morgenthaler is not alone. Many sommeliers and chefs contend […]

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Ask Adam: Is It O.K. to Send My Cocktail Back if it Isn’t Strong Enough?

Ask Adam: Is It O.K. to Send My Cocktail Back if it Isn’t Strong Enough?

Got a question? Send it to advice@vinepair.com. Is it O.K. to send my cocktail back if it isn’t strong enough? Not unless you want to look like a real tool. As we’ve written before, people who say they want a ”strong”-tasting cocktail usually just mean they want to taste the booze. If that’s your jam, […]

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You Don’t Have to Be Rich to Become a Sommelier

You Don’t Have to Be Rich to Become a Sommelier

Big-name bottle photos, boozy lunches, trips around the world, wine-fueled conventions, and competitive exams that finish with magnums of Champagne — for many, the sommelier profession looks like a dream job. The reality of building a career around a luxury item, however, is physically, mentally, and financially draining. Those research bottles, trips, and celebratory magnums don’t […]

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The Ultimate Hangover Cure Is an Iconic Italian-American Pasta

The Ultimate Hangover Cure Is an Iconic Italian-American Pasta

As anyone who has chased ibuprofen with an Egg McMuffin can attest, hangovers are no joke. Excessive alcohol consumption dehydrates us, disrupts our metabolic functions, and increases a toxic compound called acetaldehyde. Results include a terrible suite of symptoms ranging from headaches to nausea to rewatching Michael Bay movies from the late 1990s. Regional hangover […]

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Underbelly’s Westin Galleymore Would Kill Negronis ‘Mercifully’

Underbelly’s Westin Galleymore Would Kill Negronis ‘Mercifully’

Underbelly, a globe-trotting Houston restaurant that earned chef Chris Shepherd two James Beard Awards, is in the midst of major changes. Last fall, it introduced its first-ever cocktail program. Spirits director Westin Galleymore began creating ambitious menus that change frequently, riff on classics, and feature seasonal produce like winter satsumas. ”People want to drink darker, […]

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