Facing a year where the economic downturn could put a damper on indulging in imbibing rituals such as a wine paired with luxurious dinners or creative cocktails, many bartenders are thinking long-term rather than latching on to gimmicky trends to meet continued expectations of sophisticated consumers. “We don’t want to do some kind of crazy special,” says Chad Ellegood, wine director at Chicago fine-dining establishment Tru. “We’re still in the process of looking for other ways to ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com