These days it’s as common to see people swigging hard seltzers and zero-proof cocktails at happy hour as it is to see them sipping cosmos and espresso martinis. With drinking culture being transformed ...

Often, deciding on which intricate, amazing-sounding cocktail to order is difficult. But shouldn’t it be more difficult? Trick Dog, the cocktail bar in the Mission thinks so, and it has set the bar ...

Air fryers, popcorn machines, tinned fish, and other ways bars create a memorable menu, minus a kitchen. Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since ...

Ryan Sutton is a contributing restaurant critic at the New York Times and the founder of The Lo Times, a food media newsletter. He was previously Eater NY’s chief critic. I’m sure I’ll get around to ...