Since Covid-19 took over the world in 2020, workplace culture, and in-office expectations, haven’t been the same. The rise of remote work led many companies to cut back on their real estate holdings, and as the “one central office where all employees work” model became less the norm, other work-related traditions started to fall away. One such tradition? Heading to a nearby bar with colleagues to…

Seasonality isn’t restricted to just food menus. Some drinks programs rely on each season’s best produce for house-made cordials, shrubs, tinctures, and other elements to flavor their cocktails. It’s an impressive feat: Crafting seasonal cocktails shows that drinks professionals are nimble and able to adapt their menus on a whim. As a result, these drinks often become highly sought after. But by…

A $20 cocktail can feel like a gamble: The menu offers just a short list of ingredients and the promise of polished presentation with no real guarantee the drink will taste great. Add on the influx of stunt ingredients and trends like savory cocktails and you’re left with a cocktail menu that reads more like poetry than a description of drinks. But sometimes, a $20 cocktail nails it. At many of…

Cocktail culture is as susceptible to trend cycles as any other industry. A peek into any modern bar will reveal tables full of rich Espresso Martinis sitting alongside fizzy Aperol Spritzes and creamy pints of Guinness. Meanwhile, more niche fads emerge each day, from fluffy, cold foam-topped creations to intensely savory, briny, and even fish-filled Martini riffs. While the new kids on the…

Discover Lumis Lounge in Dallas' Design District, an exciting new cocktail bar set to elevate nightlife with global flavors and a vibrant atmosphere.

The post Lumis Lounge: A New Nightlife Gem in Dallas Design District appeared first on Food & Beverage Magazine.

February 18, 1935. A star-studded crowd including singer Rudy Vallée, famed defense attorney Edward J. Reilly, and actor William Gaxton, along with 600 eager diners, gathered at a new two-story restaurant on 50th Street and Eighth Avenue, just opposite of the then-location of Madison Square Garden. Guests dined on beluga caviar and Joan Delight, the restaurant’s house dessert, while slugging Gin…

Wine bars have managed to become a somewhat contentious topic in New York over the past few years. Everyone has an opinion on the true definition of the category — for some, it means any spot that serves great wine, but narrowing it down beyond that can get a bit complicated. At VinePair, we appreciate the spots that let you walk in (no reservation needed) for a glass without the expectation of…

The retro 1970s-style bar is having a moment. The simplest reason why may be because the 1970s, while they may still feel fresh to people of a certain age, happened half a century ago. This makes the decade overripe for nostalgia, and nostalgia is fun. It’s also relatively easy for a bar to access: Adorning the space in burnt orange and avocado green furniture and cranking the disco music to 11…

Data from Bank of America credit and debit card spending shows alcohol sales are on the rise at bars while retail purchases continue to dwindle. The outperformance of on-premise sales points to socialization and experience as a key driver in drinking habits. Since January 2025, alcohol sales at bars have increased by 4 percent year over year. This follows a general downturn in 2024. On-premise…

Anne Hollister, the New York-based producer and actor at production company HappyBad Bungalow and a Millennial, was recently on a date with a 26-year-old Gen Z man. When the drinks arrived, Hollister didn’t even notice that she’d raised her glass for a ritualistic clink, though she did clock her date’s reaction. “He was taken aback,” Hollister, 33, recalls. “Literally, he was like ‘Whoa!’ when I…