Hearth and Terroir beer and spirits director David Flaherty
It's a Monday night in June. Normally, you’d be lucky to have 40 covers on your reservation book and hoping that the 10-top shows up soon so at least there’s a little life in the dining room before your best friend and his wife finally make it into your restaurant. But tonight is different. By 6:45 p.m. guests are pouring in. You've successfully managed to turn a night teetering on boredom to one filled with anticipation and revelry. Your bar is packed with guests sipping ...
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