Today with the prevalence of social media, every single guest who walks into your restaurant should be considered a restaurant critic that will judge all aspects of their experience, from the food and service to the atmosphere of the restaurant. Worrying about the specialty menu or cocktail pairings can no longer be the main concern for restaurant owners. Instead, the entire dining experience should be carefully analyzed from the moment visitors walk in the door to the second they leave.

Añejo rums are smooth and luxurious. These aged rums have more in common with Cognac and Sherry than they do with their light rum, un-aged counterparts. They are elegant, sophisticated spirits best appreciated in a brandy snifter.

Bo Peep loses them in a nursery rhyme, insomniacs count them, and renegade family members are labeled as black ones. Sheep have been a cultural icon for millennia and their lamb a mainstay of menus around the globe for even longer. Grilled loin chops and roasted racks, crusted with herbs and garlic, can be found everywhere that Mary went, but some of the less frequently used cuts are the ones that are now creating the real buzz and bleats in professional kitchens.

While Chef Bahr is known for his winning appearance on the Food Network’s Chopped! as well as his command over ingredients such as oysters and duck, there is something else on the table at Restaurant Cotton and it’s no novelty.

As a restaurant group whose menu mix is predominantly seafood we often find ourselves encouraging diners to indulge their natural red wine preference, despite whatever myths they may have absorbed over the years about white wine being the exclusive appropriate selection for whatever swims.

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iSanté and USA Trade Tasting have partnered to provide wine brand owners with an innovative sales solution which gives direct access to restaurant trade.