...A new wave of polished dive bars is emerging across the United States, fusing the high-concept aesthetic of mixology with the lowbrow ingredients and lack of pretension typically associated...

A new pop-up bar in London makes imbibing easier than ever. Created by “culinary wizards” Bompas & Parr, the installation features a room filled with a gin and...

...protein bars from cricket flour. Chapul bars, which come in three flavors, are available in 200 U.S. retail locations. Earlier this year the company was featured on ABC’s Shark Tank....

...“fast-casual” cocktail bars around the U.S. –Wallpaper talks to designer Michael Johnson about his project “How Packaging Works” that spotlights “how packaging ‘fools us.'” -AccorHotels announced it will open two...

...include the Paleo Diet-compliant RxBar, Journey bars and quinoa-based Mark Bars.) Taco Bell is testing a Power Protein menu, featuring lower-calorie meals that double down on chicken or steak portions....

...temperature drops to freezing. We’ve seen this a lot recently. Experience-hungry Millennials have progressed beyond wanting immersive cinema (Future Cinema) or visiting cocktail bars that are actually imagined stage sets...

...initiative to encourage women to visit bars, which at the time meant a focus on sweet, novel-sounding cocktails. Henry Africa’s, opened in 1970 in San Francisco, was the originator of...

...they’re all putting money into design labs, into the virtual multisensory bars and experiences. There’s huge interest there. Can you share any examples of how your research is being applied?...

...the top underground bars in Williamsburg, all about gin-based cocktails and talking about the history of gin, but not trying to sell or push their products. It was more about...

...just become normalized. Obviously, I think bros still exists. There are plenty of bars in New York you go to and there are lots of fratty, bro guys there. But...