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Last Call: Bar-Restaurant Concepts & Space Whiskey!

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Written by Korsha Wilson

Welcome to “Last Call” where you can find some of the best and most interesting articles about food and restaurants that were published this week. Perfect for reading during the commute to work or for discussing over a post-shift drink.

A Blurry Line Between Bar and Restaurant via The New York Times
The wine bar. The cocktail bar. The charcuterie counter. There are currently many different categories of restaurants that take their food and drink seriously but don’t fit the mold of the traditional fine-dining restaurant. Pete Wells looks at the rise of the hybrid restaurant and asks if these places are restaurants with really great beverage programs or are they places to drink with really good food? Should diners treat these hybrids as restaurants or bars?

Foodies Can Succeed Where Environmentalists Failed via Bloomberg View
Not too long ago, farmers were looked at as an impediment to environmentalism because of the space it takes to produce and maintain a farm. Now they’re being called on to lead the movement and create more sustainable agriculture. Since the popularity of food is at an all-time high, can society get behind the cause of environmentalism if farmers are involved? Is it enough to get the rest of America on board with the idea of being more environmentally-friendly?

Whiskey Goes Where No Dram Has Gone Before via The Guardian
Space whiskey! This week a scientist ‘nosed and tasted’ Adberg whiskey that has been orbiting the earth for almost four years. The whiskey was shot into space as part of an experiment on the effect of gravity on compounds found in liquor, food and wine. Not surprisingly, the study found that whiskey that has been in space tastes different than whiskey that hasn’t been in space.

Did you see any really good food articles this week that you’d like to share? Tweet us at @Industry_Press or head to our Facebook page and share the link! 

About the author

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Korsha Wilson

Korsha is a contributing editor for the Industry Press and a freelance food writer. She loves hospitality and is obsessed with the restaurant world and the people that work in it. She loves salt cod, Old Bay seasoning and french fries.

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