In "Bar Review," Robert Simonson revisits New York's OG Japanese cocktail bar to see how the trailblazer of the craft cocktail movement has fared nearly a quarter-century on.
In "Bar Review," Robert Simonson considers Paul Gustings' return to the historic Tujague's—and what it means to be a great bartender.
The latest in a continuing trend of bars keeping sustainability in mind, London's Scout has begun making seasonal ferments out of ugly fruits and vegetables.
In Robert Simonson's "Bar Review," he offers a look at some of today’s most notable new venues. Here, he considers Chumley's, a historic speakeasy turned elite—and expensive—restaurant.
With an opening team of mostly amateur bartenders, The Violet Hour defied odds to reshape Chicago’s drinking scene.
In Robert Simonson's "Bar Review," he offers a look at some of today’s most notable new venues. Here, he considers The Bar, the Major Food Group's renovation of the iconic…