David Friedman of the blog Ironic Sans apparently spends a little too much time at a computer (don't we know the feeling), which is where he must have come up with this great idea for a bar name. He says it would probably work well in Silicon Valley. Agreed. Ideally it'd be right down the street from your office, so you could hang out there while an especially long computer process takes place. And after a day like today for us, goodness knows we'd need it.
You're in the East Village and you want a Grizzly Peak Marzen on draft. Think fast. Wandering in Midtown West, thirsty for a Brooklyn Pilsner. Where to turn? A few clicks later, BeerMenus.com has the answers. (Hop Devil Grill and St. Andrews, respectively). While MenuPages is strictly food and BeerAdvocate has a grasp on beer-focused web forums, this beer 2.0 site combines the two and includes prices, specific alcohol by volume and the beer medium (tap, casket, bottle, can). It's like Ask Jeeves for the boozer, but unfortunately only in New York for now. [via Webware]
When it comes to living an environmentally friendly lifestyle, the consumption of spirits & cocktails is a definite bump in the road. But as Jonathan Miles wrote in last Sunday’s New York Times, there are a few bars and bartenders who are trying to step lightly when wielding the cocktail shaker.
Miles covered Bar 44 in Manhattan, which is trying to reduce its environmental impact by using regional ingredients for some drinks, including a micro-distilled gin made from organic ingredients in Philadelphia. But Bar 44 isn’t alone; in San Francisco there’s Elixir, certified green by the city and serving drinks made with organic spirits and mixers in energy-efficient surroundings. And like Bar 44 and Elixir, many establishments, especially on the West Coast, are sourcing fruits and herbs for their cocktails from local farms.
In Sunday’s New York Times, Alex Williams wades into a modern minefield of a topic: parents who bring their children into bars.
Williams’ article, “Look Who’s Getting Rolled Out of the Bar,” takes a look at parents who like to bring the wee ones into the local for a quick cold one. Concerned about stroller pileups and liability issues, some bars are asking parents to pass on by (or at least leave the Maclaren at home), while bar patrons' arguments have grown increasingly heated on both sides of the debate (for proof, just check out the comments that have been showered on the article). Williams’ story focuses primarily on parents and establishments in New York, where neither city nor state laws ban minors from bars; other places, of course, take a different approach.
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