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NCB Author

Kelly Magyarics

Contributing Writer

Kelly Magyarics

Kelly Magyarics is a wine and spirits writer, and wine educator, in the Washington, D.C. area. She also writes for Wine Enthusiast, Imbibe, and DC Magazine. Kelly can be reached through her web site,

Champagne Article
Holiday Sparkle   October 6, 2011
By: Kelly Magyarics

Sparkling wine is as popular as ever: Despite the economic gloom, patrons do want to indulge. Plentiful by-the-glass bubbly menus now are prevalent in bars, while Champagne bottle service sales are making a comeback in nightclubs.

Stone's Cove KitBar Article
Bartender Meets Chef   September 12, 2011
By: Kelly Magyarics

Stone’s Cove KitBar in Herndon, Va., is a new unique food and bar concept in Herndon, Va, where “ChefTenders” hold court behind what serves as an open kitchen, prep area, bar and serving station.

Bartender Article
Safe & Sound   September 8, 2011
By: Kelly Magyarics

From clean glassware to avoiding cross-contamination and making sure fresh products are within their expiration dates, we asked some bar and restaurant owners to share the top tricks, tips and products that help them run safe and pristine bars.

Estadio Article
Summer in a Glass   July 1, 2011
By: Kelly Magyarics

This summer, why stop with Sangria? Bar operators around the country are blurring the lines of the traditional Spanish sipper and taking liberties with other fun wine-based libations.

Kelly Magyarics Article
5 Tips for Wine-List Development   June 15, 2011
By: Kelly Magyarics

By-the-glass wine lists often are a customer’s first impression of a restaurant or bar, and patrons keep a keen eye on its selection and value. Here are five tips that will help you get the most out of your wine list.

CookieZen Article
No Stove, No Oven, No Problem   June 6, 2011
By: Kelly Magyarics

Not all drinks-friendly snacks need be braised or fried or otherwise cooked, and they still deliver flavor and quality while helping a venue differentiate itself from the tavern down the block.

Eric Stahl Article
Gin There, Done That?   June 6, 2011
By: Kelly Magyarics

These days, it’s widely accepted that gin is not the next vodka. Still, exciting things are happening on backbars with the botanical-infused spirit.

Wine glasses Article
By The Glass: Pricing for Profits   June 6, 2011
By: Kelly Magyarics

The by-the-glass wine list often is a customer’s first impression of a restaurant or bar. To maximize profits, operators should remember their unique “formula” for creating appeal and identify guest expectations for quality and price.

Green drinks Article
Easy Being Green   May 2, 2011
By: Kelly Magyarics

Farm-to-glass quickly is becoming as ever-present in bars as farm-to-table is in restaurants. While natural and organic may sound complicated, some operators have detailed a few ways to make green drinks a routine.

The Franklin Mortgage & Investment Company Article
Measure for Measure   February 8, 2011
By: Kelly Magyarics

At The Franklin Mortgage & Investment Company in Philadelphia precision and balance mean great cocktails.

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