Monica Rogers

The hottest new bars either delve deeper into well-known world cuisines, contemporizing and redefining them, or introduce guests to lesser-known world foods in fun ways.

Bar snacks don’t need to be difficult — quick ‘n’ easy treats with signature flair are low-cost, high-profit winners.

Retro-inspired recipes make their way onto bar food menus — and patrons’ plates — around the country.

Red Kiva's Julie Palmer invented the VaporTini (patent pending), a cocktail made by heating select spirits in a custom-made glass vessel, and then inhaling the vapors.

Cognac and brandy mix as well in trendy drinks as they do in classic cocktails.

The Traditional Bloody Mary is Just the Beginning

Today's bar food is on par with the best that restaurant kitchens have to offer the diner seeking a full meal.