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Even in Portland, a city with so many microbreweries and brew pubs that it’s been nicknamed “Beervana,” the handpicked and constantly changing lineup of esoteric labels at Higgins is a standout.

The wind is just the beginning of the similarities between France’s Rhône Valley and some of South Africa's winegrowing regions. 

More than a worker is lost every time a staff member suffers an accident...

Wine lovers know Prosecco as a light fruity, slightly sweet , low cost sparkling wine that comes from Italy, and little more. The consumer trend has been to purchase

Turnarounds aren't for everyone or for every establishment, but they can be highly rewarding.

“I seek simple, clean, familiar flavors in an unexpected presentation.” Mike Sheerin 

When acclaimed Chicago restaurant, Blackbird, sings these days, it’s thanks to Executive Chef Mike Sheerin. Sheerin mans the kitchen now that founding chef Paul Kahan presides over his budding Chicago empire, which also includes The Publican, avec, and the recently opened taqueria and bar, Big Star.

The Russian River Valley (RRV), one of California’s cool grape-growing areas, is a hot place to make wine, especially Chardonnay and Pinot Noir. 

 

At San Francisco’s Spruce, a reverence for the past and for breaking new ground is evident from the two cocktail lists, Classic and House, to the decor. Spruce is housed in a former 1930s auto barn with a tall entrance arch to accommodate Model-T cars. On one side is a small gourmet take-out shop, Caffe at Spruce, which also houses the espresso service. Across the entrance, a smallish library room serves as a waiting area or private party lounge.

El Porrón, is a unique Spanish Tasca on the Upper East Side of New York City that has already developed a reputation as one of the must-visit restaurants in the city.