In a city that is changing rapidly, a vibrant karaoke scene—both glitzy and gritty, complete with Ed Hardy ensembles, scrunchie-wearing divas and Bud tallboys—is helping keep Nashville's music culture alive.
Amidst hot dogs, race cars and cans of Coors Banquet, Steven Grubbs questions his ideas about the word "authenticity" as it applies to drink, experience and the merit of both.
Author, illustrator and misfit, Ludwig Bemelmans is rarely discussed in the context of his namesake bar at The Carlyle Hotel. Regan Hofmann profiles the enigmatic icon who seemed to embody…
Introducing "About a Bar," a new column that explores America's newest and most notable bars and cocktail programs. First up: New York City's Nitecap.
Celia Sack, the owner of San Francisco’s Omnivore Books digs into her collection of 1930s mini bottles to find out what Errol Flynn, Cuba and the producer of Casablanca have…
London dry has long been the headliner of the gin category, but a recent crop of German gins has emerged from the shadow of the Empire.
Since the minuscule Lower East Side bar opened its doors in 1999, Milk & Honey's influence on today's cocktail scene has been immeasurable. From its diaspora of bartenders to enigmatic…
Sarah Baird visits the "Cajun Music Capital of the World" and discovers Fred's Lounge, a place full of shot-taking octogenarians, beer guzzling, two-stepping and an inclusive spirit that has taught…
Bulk wine is burdened with all sorts of negative connotations. But the image is changing, particularly in Paris. Anna Brones argues for quality bulk wine as a way to slow…
From Artusi to Barnacle, Brad Thomas Parsons explores Seattle's love affair with amari and the unique culture that's grown up around these bitter liqueurs.
In the weeks leading up to Mardi Gras New Orleans descends into a kind of government-sanctioned madness. But it's not all Girls Gone Wild. Sarah Baird joins the Krewe of…
The Restaurant at Meadowood's Sam Levy is defining a new, more nuanced style of California cocktail. Peden + Munk capture his process both on the farm and behind the bar.…