Bar Reviews and Press
2010 RAMMY Nominees
Beverage/Mixology Program of the Year
The member restaurant is distinguished by the quality, diversity, creativity, clarity and value of its beverage program. The nominee’s beverage program best suits the cuisine and style of the restaurant while enhancing the restaurant experience. The nominated restaurant must have been in operation for a minimum of two years by December 1, 2009.
Brasserie Beck
EatGoodFood Group - Restaurant Eve, The Majestic, Eamonn's, A Dubliner Chipper/PX
Founding Farmers
PS7's
Tabard Inn
We Love Drinks: Chantal Tseng
We Love Drinks: Chantal Tseng
By Jenn Larsen, 3:00 pm February 18th, 2010
We Love Drinks continues our series where we look behind the bar, profiling the many people – from mixologists to bartenders, sommeliers to publicans – who make your drinks experience happen.
Friday Happy Hour: Bruno Porro Dolcetto
Tabard named one of Top 10 Hotel Bars in the World for a Night Cap
In this era of flea-market aesthetics, it's refreshing to discover a bar that feels broken in because it actually is. At first glance, the crowd at this century-old Dupont Circle institution looks like it's composed of policy wonks who might let think-tank business spill over into cordials, but those guys are here for the same reason you are: to relax over a nouveau bourbon rickey while reclining in a fireside armchair worn in by nothing but asses and time.
Chantal Tseng Making Cocktails
Buzzed: Chantal Tseng's Sazerac
Welcome to Buzzed, in which local bartenders show us how to make their favorite drinks—and let you in on their recipes. This week, Chantal Tseng of the Tabard Inn shows us how to make a Mid-19th Century Sazerac.
By Alejandro Salinas Published Wednesday, August 06, 2008