Milwaukee’s Iconic Bars Don’t Need Saving, Just Some “Shine Up”
John Dye has made a career restoring local landmarks—deer antler chandeliers, paper tickets and all.
- story: Mickey Lyons
- photo: Matt Haas
Paris’ Most Exciting New Bar Runs Entirely Without Ice
De Vie co-owner Alex Francis explains how, and why, the cocktail program operates “as an extreme.”
- story: Nicola Leigh Stewart
- photos: Millie Tang
This Restaurant Says Screw the Wine List
The mandatory pairing at Michelin-starred Gaggan is not for everybody—in fact, it’s brought at least one guest to tears—but this sommelier says there’s no turning back.
- story: Tom Downey
- photo: Gaggan
How One of the World’s Best Bars Develops a Menu From 5,000 Miles Away
Working across continents, Tres Monos in Buenos Aires designed everything from the Latin-inspired drinks to the training program at Papa San in New York.
- story: Mary Anne Porto
- photos: Lizzie Munro
How to Save a Dive Bar—Without Ruining It
Bobby Heugel, the new co-owner of two beloved Houston institutions, shares how he’s continuing their legacy.
- story: Chloe Frechette
- photos: Bobby Heugel
How Clemente Bar Designed a Five-Course, $225 Cocktail Menu
Beverage director Sebastian Tollius takes us behind the scenes of the 60-minute milk punch and more.
- story: Adam Reiner
- photos: Nico Schinco