Americans’ subjugation to Trump’s tariffs now approaches the two-year mark, and in that time, consumers have seen rising prices in nearly every purchasing sector. Case in point: Trump placed 50% tariffs on many Canadian goods over the summer, which continued to stress the relationship between the U.S. and our neighbor to the north while also pushing costs higher. And it doesn’t end there. On Sept. 29, Trump announced a $1 billion ban on Canadian goods in a few specific categories, including alcohol and dairy.

Thanks to its seaside location and its longstanding excellence in the culinary world, Charleston, South Carolina, is an understandable destination for seafood lovers. You can basically throw a pebble anywhere in Charleston and hit a fish joint serving fresh and beautifully prepared shrimp, blue crab, redfish, and oysters. For that reason, any restaurateur or bar manager hoping to make waves in the Charleston food scene needs to think big and take some major risks.

The South loves to create its own signature dishes, with different regions using their cultural interests, their available ingredients, and their imaginations to devise food items that may seem strange to outside observers, but that taste completely delicious. A prime example of this can be found in southeastern Virginia, a coastal area best-known for the tourist haven of Virginia Beach and Naval Station Norfolk, the world’s largest Navy base. At many Mexican restaurants in this part of the state, tortilla chips are served with the expected tomato salsa… but in a small ramekin beside the salsa, you’ll often find a curious creamy white dip. If you ask a native southeastern Virginian about it, they’ll shrug and tell you that it’s “white sauce” in a nonchalant and matter-of-fact way.

Austin is home to countless bars, pubs and lounges, offering nearly any atmosphere you could want from the city’s watering holes. But when you’re in the mood for a well-crafted beverage in a beautifully designed space surrounded by stylish patrons, these 13 spots belong on your nightlife itinerary.

Ice has traditionally been essential for chilling and diluting cocktails. In recent years, however, a growing number of bartenders have come to see ice as optional — even limiting. They’re experimenting with ways to create colder, more flavor-saturated, and more consistent cocktails without the waste generated by producing and discarding hundreds of ice cubes every night.

Since Covid-19 took over the world in 2020, workplace culture and in-office expectations haven’t been the same. The rise of remote work led many companies to cut back on their real estate holdings, and as the “one central office where all employees work” model became less the norm, other work-related traditions started to fall away. One such tradition? Heading to a nearby bar with colleagues to enjoy discounted post-work drinks.

Known as the bartender’s handshake, Fernet-Branca has cemented its place as a staple among hospitality professionals nationwide.

The charming cobblestone streets and stately antique homes of Charleston, South Carolina, make the city a highly desirable vacation spot for history buffs and those who appreciate beauty. But Charleston is also a destination for food and drink enthusiasts thanks to the town’s skilled chefs, access to ultra-fresh seafood, and lively cocktail culture. Charleston bartenders pride themselves on their creative house beverages, but many also pay homage to the city’s long drinking history by making beautiful versions of one of Charleston’s favorite cocktails: the Planter’s Punch.

Like it or not, we “vote” with our dollars. Here's how to make sense of a challenging economy and a deeply fraught political environment.

When it comes to Austin neighborhoods that have taken a speed run through the gentrification gauntlet, East Austin stands out as the prime example. An area once populated by residential homes and small businesses not designed to attract high-dollar spenders or visiting tourists, it now contains Michelin-recognized restaurants, high-end cocktail bars, chic boutiques, and expensive art galleries. It’s easy to feel like little remains of the area’s neighborly spirit and unpretentious charm when you pass by the glass condos on East Sixth. But Lynny’s, a vintage-inspired diner now open on East 12th, both respects the Eastside’s history and imagines a community-focused future for this trendy part of town.

While Cuban sandwiches and cafés con leche can be found everywhere in Key West, truly classic Cuban dishes—ones that use original recipes without any efforts to modernize or fusion-ize—can be tough to find. That’s why El Siboney, a family-owned Cuban spot in Key West’s Old Town that’s been serving the island for over 40 years, is so widely beloved among Conchs and tourists alike.

These days, new hospitality trends seem to rise up and spread faster than ever before. It’s hard to open TikTok or Instagram without coming across yet another buzzy dish, drink, or service style. And as quickly as these trends appear, they often fade away just as quickly.  It can be difficult for a restaurant or bar to sift through the latest “it” concepts and figure out how to separate the flash-in-the-pan flukes from the ideas with real value (and maybe even with real staying power). Luckily, restaurateurs and bar owners have plenty of tools at their disposal to ease these challenges.

The deep and rich flavor dimensions of Cajun dishes like gumbo and jambalaya rely on a mixture of flour and fat (usually oil) that’s slowly cooked with constant stirring until it takes on a dark chocolate color. This substance, also known as “roux,” provides the foundation on which the meat, seafood, and seasonings can meet and mingle. New Orleans-based chefs generally agree that a properly-made dark roux counts among the most important elements of Big Easy cuisine.

Traveling abroad counts among the most exciting and educational experiences possible, and when Americans visit restaurants and hotels in other countries, they often enjoy tasting local dishes and drinks. That said, international bartenders tell us they notice certain telltale patterns where American drink orders are concerned.

The story of Austin, Texas's growth over the last couple of decades is both a triumph and a tragedy, depending on who you ask. The heavy flow of tech companies making their way into the city brought unprecedented wealth into Austin, but even as “big city” chefs and restaurants started to open and thrive, many long-standing ATX staples had to shut their doors because of the rising living costs. Austin’s gentrification shows no signs of slowing down, so it’s important to celebrate and patronize the classic spots that remain as genuine and community-focused as ever. That’s where Habanero Cafe comes in.

A good dining deal is a rare and beautiful find in present-day Austin. To be clear, by “a good deal,” I don’t mean “rock-bottom prices.” I’m talking about a meal that’s completely worth the cash, both in terms of quality and quantity. And at Le Calamar, a new South First spot that specializes in Texan cuisine with a French accent, I found a prix fixe menu that, while not objectively cheap, felt like a total steal.

Central Texas has a proud tradition of producing and celebrating flavorful sodas. After all, Dr Pepper was created in the town of Waco, and its status as the soda's birthplace still drives plenty of tourism (if you’re passing through, don’t forget to check out the Dr Pepper Museum). But Waco’s contribution to the American soda canon doesn’t stop with Dr Pepper. This small city halfway between Dallas and Austin can also claim the founding of a much more niche soft drink that doesn't have the same national recognition, but that’s become a cult favorite in Texas. I’m talking about Big Red.

Opening a barbecue restaurant in the Hill Country requires steely determination and a ton of courage. Many of Texas’s top-rated smokehouses can be found in Central Texas, and when a newcomer enters an already crowded fray, enthusiasts have to wonder: what is this new kid on the block bringing to the table that the dozens of other great spots aren’t already providing?

Those of us who correctly recognize hot sauce as a top-tier condiment always have a place on our tables and in our kitchens for this spicy liquid. Hot sauce on eggs? Of course. Hot sauce on sandwiches? Definitely. Hot sauce on pizza? Bring it on. Hot sauce in cocktails? ... Actually, yes.

When it comes to spirits, mixers, syrups, and bitters, no one knows these products better than skilled and seasoned bartenders. So it always seems like a natural matter of course when a bartender decides to launch their own beverage-related brand of products.