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The Seed: A Living Beer Project in Atlantic City was named America's best new brewery


During the coronavirus pandemic, the craft beer boom in the United States encountered major obstacles, as restaurants and retail sales dried up and dozens of breweries across the country closed down. Smaller crafts and micro breweries have been hit hardest because they are forced to rely on self-distribution when bars are closed for extended periods of time.
However, as the country continues to free itself from pandemic restrictions, the country’s desire for new beer remains.The best new brewery in the United States is a small company that has just begun to fully operate, according to the editor Top 10 USA Today. ....

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We Asked 18 Bartenders: What's Your Go-To Scotch?


Hillrock Estate
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“I love Balvenie. They have four single-malt Scotches, but my favorite is the 14 year Caribbean Cask. Simply neat or a splash of water is all you need to enjoy and admire the different aromas. There’s a slight hint of sweetness that comes through from the vanilla and fruity notes, making it enjoyable for the new Scotch drinkers out there.”
Justine Tellez-Santangelo, Bartender, Council Oak Steaks & Seafood at Hard Rock Hotel & Casino, Atlantic City, N.J.
“I don’t love overly smoky (peated) Scotch, so I’d say Oban 14. It’s easy to drink and won’t smoke out your palate.” ....

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We Asked 16 Bartenders: What's Your Go-To Gin?


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“I’m really digging two Los Angeles gins: Astral Pacific Gin from Spirit Guild and Amass Gin, both of which are made in the Arts District.”
Steve Livigni, Food and Beverage Partner, Hotel June, Los Angeles
“My go-to gin would be 18th Street Distillery Gin, made by the only Black-owned and operated distillery in the state [of Indiana]. A fine locally produced spirit that fits well in a cocktail or on its own. With its emphasis on lighter botanicals, it strays from the overwhelming pine of more traditional gins. It also has a higher alcohol content, which everyone can appreciate this year.” ....

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A cruel winter: New York City restaurants struggle for survival amid second indoor dining ban


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Two weeks into the latest prohibition on indoor dining in response to rising coronavirus infection rates in New York City, restaurant owners in the five boroughs are braced for brutal aftershocks as they battle a war against the cold.
As of Dec. 14 the only option for restaurant customers beyond takeout and delivery is dining outdoors. Even if you’re a Coney Island Polar Bear, that’s a hard sell when you can see your breath between bites. It’s the latest blow to a New York industry already battered by COVID-19.
“There are people who will do anything. They’ll wear parkas and eat under heat lamps,” said Jeffrey Bank, CEO of the Alicart Restaurant Group, which owns Carmine’s, where hefty platters of Italian classics have been served for 30 years.  ....

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