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.

On the southernmost edge of Florida—and just 100 miles from Havana, Cuba—is Key West, an island community beloved for its relaxed vibes, bohemian history, and top-notch barhopping scene. Key West bars take several cues from their not-so-distant neighbors in the Caribbean when building their cocktail menus; you’ll find plenty of fresh juices, drinks meant to be served frozen or on the rocks, and a heavy focus on rum.

I’ll preface this by saying: I am not one of those “everything is better in New York” New Yorkers. Since moving to Austin from Brooklyn a few years ago, I’ve found many local dishes that beat what I could find in New York (good luck trying to find any decent barbecue or Tex-Mex up north). But growing up in the suburbs of New Haven, Connecticut, and living in New York for over 15 years did have one major perk: the pizza was incredible.

I, like many of my fellow South Austinites, see the original location of Radio Coffee & Beer as a beacon of my neighborhood. The huge lawn, the top-tier food trucks, the live music and performance program – this is a space that connects the community and brightens up the little corner of Menchaca that straddles the 78704 and 78745 ZIP codes.

It’s summer in Austin, and we all know what that means: skyrocketing temperatures, sweaty walks to and from the car, and a desperate need to cool off by any means necessary. While cranking up the AC and taking a dip in the pool are tried-and-true remedies, Austin coffee aficionados know that an expertly-prepared iced latte is a necessary part of any cooldown strategy.