Please don’t do this when I’m at the bar

I’m not naming names. But I’m unhappy when your bartenders act this careless in front of me. I bet others who like to sit here would be upset, too. See the pint of Guinness below. It’s resting at the moment, waiting for.the nitrogen-induced bubbles to settle.   Meanwhile, it’s wet. Really wet. That’s because your […]

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But enough about you . . .

I’m here to brag (belatedly) that the panel I moderated last week at the Cheers Beverage Conference 2013 went well. I meant to post this fact sooner but life intruded; nonetheless George Barton, Randy DeWitt, Mike Hanley and Kip Snider acquitted themselves well, answering every question with aplomb. Their experts after all in buying, selling […]

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Everything in moderation

I’m very happy Cheers Magazine asked me again to moderate a panel at the Cheers Beverage Conference this year in Dallas, in February  The experts I’ve gathered include experienced operators from three growing restaurant companies. George Barton, a veteran T.G.I. Friday’s executive turned consultant also agreed to lend his expertise.   Executive Panel George Barton, Principal, gBartonInnovations; Former VP […]

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Five ways to behave in a restaurant

Jonathan Gold, the restaurant critic for the Los Angeles Times, recently laid out a restaurant’s responsibility to customers in a superb first paragraph to a review of redesigned Spago: The first responsibility of any great restaurant is to keep you in the bubble, the soft-serve cocoon of illusion where you forget the world exists for anything but […]

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The “Cocktail Whisperer”

Granted, calling yourself the “Cocktail Whisperer” is a bit pretentious. But backing it up with solidly creative libations makes it easier to swallow. Such was the case last Friday night at Mahall’s 20 Lanes, a Lakewood, Ohio, bowling alley where Warren Bobrow (of said alias) whipped up several delicious “apothecary” cocktails, including his take on Vietnamese iced coffee. […]

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