If you haven't already devised your winter warmers, at least a couple, you'll find some menu inspiration here, as well as a speakeasy with great provenance, and some ambitious tackling of holiday menus.More>>

Wine-based drinks, Francophile cocktails, infusions in bottles and giving the customer what he/she wants - four smart and coherent ways to build a cocktail program.More>>

Pittsburgh's chef Kevin Sousa has developed a reputation for his strong culinary vision and dedication to the steel city, and now he's put his mark on the cocktail scene as well. More>>

Making your menu stand out means: A. Including rare, housemade ingredients; B. Taking classic recipes and making them your own; C. Handing the menu over to a different bartender each night; D. All of the above.More>>

As winter grabs hold and your customers are forced to contend with howling Arctic winds and frostbitten extremities, crank up the heat with warm spirited drink specialties.More>>

We drop in on new menus in New York, Portland, Los Angeles and Pittsburgh, to see how well squid ink and black sesame paste work together, among other things. More>>

The Green Chicago Restaurant Coalition (GCRC) and Green Seal announce the launch of the Green Seal Pilot Standard for Sustainable Chicago Restaurants and Food Services. More>>

Don’t let their simplicity fool you. Bottled mineral waters comprise one of the fastest growing segments of the beverage industry, and simplicity perhaps best explains their ever-expanding popularity.More>>

As the largest coffee-consuming nation, it was only a matter of time before this obsession led Americans directly to the satisfyingly rich flavor of Cappuccinos. Its popularity has never been higher and is a trend not likely to run out of steam.More>>

No time to double strain? Can't handle special ice, or six ingredient drinks? There are still many ways to upgrade your bar program - here are five of them that will establish that you really do care about your craft.More>>