he move to cool-season libations will not be rushed in one establishment. “I’m not ready to make the flip just yet,” says Jess Sandberg, head bartender of Proxi in Chicago. The contemporary American restaurant is known for its globally inspired street food menu and inventive bar program. After all, Chicago temperatures were still reaching well into the 80s more than a week after Labor Day. Proxi patrons were holding tight to summer, sipping light, refreshing elixirs like Japanese gin with cilantro-infused blanc vermouth. [Read more...]

Join your peers today!

Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.

Twitter

Events

[Webinar] Reimagine Culinary and Snack Products for a Healthy Lifestyle

What does ‘health and wellness’ really mean for savory categories? Join us on T…

[Mini-Webinar] Sustainability at Symrise: Positive Impact Beyond Boundaries

Sustainability is more than an industry buzzword. It’s a promise to consumers…