Air fryers, popcorn machines, tinned fish, and other ways bars create a memorable menu, minus a kitchen. Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since ...

Robert Simonson is a James Beard-nominated writer and the author of seven books about cocktails and cocktail history. After the craft cocktail movement blossomed in New York in the late aughts, it ...

When Julep won the title for the country’s Outstanding Bar Program from the prestigious James Beard Foundation last year, there was no food on the menu. After all, focusing on drinks over food is not ...