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Die beste kroeg in elke staat 2016 (skyfievertoning)

Die beste kroeg in elke staat 2016 (skyfievertoning)


Ons het besluit om noukeurig die beste kroeg in elke staat (en DC) te kies, so maak u kwaad briewe gereed

Alabama: Highlands Bar & Grill, Birmingham

Een van die beste mense-kykplekke in die stad Birmingham, Highlands Bar & Grill is 'n gesellige, klassieke kroeg met 20 sitplekke in die Highlands-restaurant wat as 'n bestemming op sigself dien. Die kroeg, bestuur deur die drankdirekteur Matt Gilpin, bied die volledige restaurantspyskaart-insluitend vars oesters-plus 20 wyne per glas, 300 wyne in die bottel en 18 cocktails. Die gewildste drankie by die wit, U-vormige Alabama-marmerstaaf, is die outydse pekanneut gemaak met Knob Creek bourbon, tuisgemaakte pekanneut, lemoenskil en bitter.

Alaska: Salty Dawg Saloon, Homer

Die Sout Dawg Saloon is gehuisves in 'n laat-negentiende-eeuse gebou, een van die oorspronklike hutte van die stad in Homeros. Die bar met 'n lae plafon, wat in 1957 geopen is, is 'n instelling. Die prettige dekor bevat lewensringe, dollars en eindelose bric-a-brac (jare lank het die eklektiese kurios selfs 'n prostetiese been ingesluit, totdat iemand dit gesteel het om dit na die eienaar terug te neem). Vra die vriendelike kroegpersoneel, wat al dekades lank die kroeg oppas, vir kenmerkende skemerkelkies soos die Salty Dog (wodka - die oorspronklike was gemaak van gin - en pomelo -sap met 'n gesoute rand) en die Duck Fart ('n skoot wat na bewering uit Kodiak, saamgestel uit Kahlúa, Bailey's Irish Cream en Crown Royal).

Arizona: Kon Tiki Lounge, Tucson

Vir 50 jaar, Kon Tiki Lounge het 'n eilandstemming na Tucson gebring. Die tiki-balk lyk amper presies soos toe dit die eerste keer oopgemaak het-kompleet met gas-aangedrewe tiki-fakkels, die wêreld se grootste versameling Milan Guanko-tikis en verskillende eilandgieriges. Die mense soos Clint Eastwood, Robert Mitchum, Lee Marvin en Robert Wagner het by Kon Tiki gestop toe films in en om Tucson geskiet is, sodat u weet dat dit die regte plek is. Geniet 46 eilanddrankies soos die Koko Pino (tropiese pynappel en klapper gemeng met geskeer ys en rum) of Kanaloa (piesang, lemoen en pynappel gemeng met Absolut Mango). En die yskoue drankies pas goed by die kos wat aangebied word. Moenie die Kon Tiki -pupus (voorgeregte) mis nie, soos Monkeys On A Stick (sagte blokkies entrecote, gemarineer en gebraai en bedien met 'n teriyaki -glans) en Birds On A Stick (dieselfde idee, maar met hoender); Tiki Chips (suikerbedekte wonton-skyfies bedien met teriyaki of soetsuur sous); en die Hawaiiaanse BBQ -hoender (gekruide, geroosterde en fyngebakte hoenderborsie met huisresep -braaisous, alles bedek met 'n pynappelring).

Arkansas: White Water Tavern, Little Rock

Daar is waarskynlik geen kroeg in Arkansas wat meer histories is as die White Water Tavern in Little Rock. Is dit die oudste kroeg in die staat? Nee. Het daar 'n belangrike historiese gebeurtenis plaasgevind? Nie regtig nie. Maar, seun, hierdie plek het baie deurgemaak. Die plek, wat oorspronklik in die veertigerjare geopen is as 'n bierkroeg genaamd The Pitcher, is in 1976 gestig onder die White Water -naam deur twee kano -entoesiaste. Dertig dae later is dit erg beskadig tydens 'n brand - en doelbewus vuur aan die brand gesteek deur Ron O'Neal, wie se familie nog 'n kroeg in die stad besit het. O'Neal het Little Rock se Bennigan's Tavern ook dieselfde aand heeltemal aan die brand gesteek. Toe was daar 'n tweede White Water -brand in 1982, weer gestig deur O'Neal. (Altesaam O'Neal was verantwoordelik vir brande by minstens ses plaaslike ondernemings en dien tans lewenslange vonnis uit weens 'n onverwante moord.) Toe was daar 'n derde brand in die laat 90's, hierdie keer toevallig, en die besigheid kort daarna van hande verander. Dit floreer egter steeds vandag, meestal uit die verkoop van PBR en Jameson, saam met ander whisky en bier, en eenvoudige krammetjies soos vodka, gin, rum en Jägermeister. Die mure is nog steeds versier met dieselfde bric-a-brac uit die ou dae, alhoewel baie mense dit verwyder het voor die verandering van eienaarskap in die 90's. Uiteindelik het baie van die aandenkings teruggekeer nadat dit duidelik was dat die geliefde White Water Tavern nie onder die nuwe eienaars hel toe sou gaan nie en dieselfde vaste kuierplek sou bly as wat dit altyd was.

Kalifornië: Bar Marmont in Chateau Marmont, Los Angeles

Bar Marmont by die beroemde Chateau Marmont is veral bekend vir sy opspraakwekkende gaste, Hollywood-erfenis en unieke draai op klassieke cocktails, soos die Jerry Thomas Manhattan (rogwisky, vars suurlemoensap, suiker, grenadine en absint) en die Ginger Rogers (gin, appel likeur) , vars suurlemoen- en lemoensap, gemengde gemmerwortel en suiker). Die drankieslys bevat 21 skemerkelkies en meer as 60 wyne. Hulle pas goed by die kookprogram wat oesteraande, lewendige jazz en onvergeetlike partytjies met Hollywood -glans insluit. Uitvoerende sjef Dean Yasharian (voorheen van New York City Bar Boulud) het verlede jaar oorgeneem vir die vertrekkende Carolynn Spence, en het voortgegaan met 'n stewige spyskaart met vars plaaslike produkte met geregte soos rustieke lambruschetta, Cheddar pierogis met spek -ui -konfyt en suurroom, en wortelroosterkoeke en gerookte salm met avokado en crème fraîche.

Colorado: Crooked Stave Artisan Beer Project, Denver

Geleë in 'n ou gietery wat 'n mark geword het Die bron (Nr. 45 op ons lys van die beste koshuise in Amerika vir 2016), Crooked Stave Artisan Beer Project het 22 krane gevul met 'n verskeidenheid suurbiere, wilde aal en saisons. Die suur biere van die industriële chique kroeg het 'n kultus-aanhang gekry, en 'n groot menigte kom uit na die spesiale tappings op "Tap-it! Dinsdag. ” U sal hier nie cocktails op die spyskaart kry nie, maar hulle bevat wel bier- en kombucha -versnitte soos Happy Leaf Kombucha, wat in een van die biermerke van die brouery (Surette Provision Saison, Vieille Artisanal Saison en St. Bretta) kan meng. Sitrus Wildbier). Die kraankamer het hekke van vlekvrye staal, baksteenmure in ou graffiti, 'n pasgemaakte houtkraan, toringhandvatsels en kleurvolle muurskilderye. Daar is geen kos nie, maar die vriendelike kroegmanne, onder toesig van die taproombestuurder, Ben Riewer, laat kliënte toe om kos by twee restaurante in The Source in te neem (Eikel en Comida), en Mondo Market berei naweke kaas- en vleisbordjies vir kliënte voor.

Connecticut: The Griswold Inn Tap Room, Essex

Die Griswold Inn het sy deure in 1776 geopen en belowe "eersteklas akkommodasie, lekker kos en sterk drank." Sowat 240 jaar en ses gesins eienaars later, die herberg, die wynbar en sy Tik kamer by The Gris (wat in 1801 geopen is) voldoen nog steeds aan die belofte. Die hotel en Tap Room is gewild onder seiljagte, inwoners en bekendes (Katherine Hepburn, Frank Sinatra, Dean Martin, Billy Joel en vele ander het hier drankies gedrink). Daar is elke aand lewendige musiek, van Dixieland en swaai tot seeskanse. The Tap Room het 'n elegante plafon met 'n koepel wat 'n vervloë tyd oproep, wat deel uitmaak van wat New York Magazine eens 'die mooiste drinkkamer in Amerika' genoem het. Daarbenewens sit 'n kersboom die hele jaar bo-op 'n potstoof in die middel van die kamer, en daar is 'n antieke springmieliemasjien wat springmielies voortdurend opdun. Daar is verskeie biere op die kraan, waaronder die bar se eie Revolutionary Ale. Cocktails verander seisoenaal, maar die gewildste is die Connecticut Mule en Liberty Lemonade in die somer, warm botter in die winter en die Bloody Mary die hele jaar deur. Tavernekos word 14:30 bedien. - 19:30 daagliks, en bevat bekroonde New England-mosselkoos.

Delaware: Dogfish Head Brewings & Eats, Rehoboth

Die mense by Dogfish, wat die brewpub in 1995 gestig het, gebruik atipiese bestanddele om 'n reeks unieke biere te vervaardig. Dogfish Head Brewings & Eats beskryf sy bier as 'ongesentreerde aal vir mense wat nie in die middel is nie'. Die plek in Rehoboth, Delaware, het 'n rustieke, toevallige atmosfeer op die strand en 'n klein brouery waar eksperimentele bondels gemaak word. Daar is 23 Dogfish Head-biere op die kraan, insluitend vat en eksklusiewe tuisgemaakte variëteite. Daar is ook 'n verskeidenheid van Dogfish se gelyknamige gebottelde bier, insluitend vintage brouerye. Vir drinkers wat nie bier drink nie, bied die brewpub byna 'n dosyn cocktails gemaak van sterk drank, soos wodka, gin en rum, alles gedistilleer bo. Die kenmerkende skemerkelkie is die bloedoranje kosmo (tuisgemaakte Dogfish Head-wodka met bloed lemoene en limoncello). Kombineer dit met brewpub -kos, soos die krap- en mieliekoue, 'n belangrike deel van die spyskaart en 'n gunsteling van gereelde mense.

Florida: Skybar, Miami

Skybar is een van die plekke om te sien en te sien in South Beach. Elke week is daar nuwe cocktails, gewilde DJ's en bekende gaste by die Art Deco-styl Shore Club. Die slanke, tropiese kroeg het kobaltblou mure, fonteine, pergola's, 'n rooi gelakte teakvloer, 'n staal pooltafel en antieke Franse Napoleon III -stoele. Daar is 'n intieme tuin van meerjariges, bougainvillea en passieblomme, gevul met Oosterse meubels wat 'n buitenshuise woonkamer opwek. Die rum -kroeg, wat tussen twee poele geleë is, bedien 75 verskillende rums. Kenmerkende drankies sluit in die Rekorderlig -peer en aarbei en die Watermelon Smash (Grey Goose -wodka, suurlemoensap, eenvoudige stroop en crème de framboise). Knippies sluit in kreef- en kaasbyte en platbrood met ahi -tuna.

Georgië: Holeman & Finch Public House, Atlanta

Holeman en Finch Public House was aan die voorpunt van die ontluikende handwerk -cocktailbeweging in Atlanta toe dit in 2008 geopen is, en bly steeds 'n leier in die bedryf. Om dinge opwindend te hou, draai die kroegman Kaleb Cribb die skemerkelkie -aanbiedinge seisoenaal; elke nuwe cocktail -spyskaart het 'n tematiese kontinuïteit. Daar is ses biere op die kraan, plus 'n roterende bottel en 'n lys van 'n dosyn brouerye; 'n noukeurig saamgestelde wynlys van 50 bottels; en die skemerkelkie, met 10 oorspronklike skeppings en ses spesiaal beklemtoonde klassieke cocktails. Kyk na die speserye en vleisgeregte en wyngrotte en proe 'n paar van sjef Linton Hopkins se hele dierlike en suidelike groentekookkuns. Uitblinkers sluit in die geroosterde beenmurg met pain au levain en pietersielieslaai; sy vrou en mede-eienaar Gina Hopkins se pimento-kaas; tee-gesmoorde kolletjies met spek en sorghum; en die beroemde burger, 'n dubbelgemaakte stapel op 'n H&F Bread Co.-broodjie met Amerikaanse kaas en rooi ui, bedien met handgesnyde friet en tuisgemaakte ketchup en mosterd. Oorspronklik is slegs 24 hamburgers elke aand bedien, maar die burgers was so gewild dat dit nou op die daaglikse spyskaart en by H&F Burger plekke regoor die stad.

Hawaii: Mai Tai Bar, Honolulu

Mai Tai Bar is die wonderlike Hawaiiaanse ervaring, kompleet met 'n opelug-kroeg, palmbome, koa-houtbanke en een van die beste pau hanas (happy hours) op die eiland. Soos die naam aandui, is die Mai Tai (Bacardi Gold Rum, Myers's Dark Rum, Kraken Black Spiced Rum en vars uitgedrukte lemoen- en pynappelsap) 'n kenmerk van die spyskaart. Die kenmerkende drankie is egter die Icy Mai Tai, gemaak met geskeer ys en tropiese vrugtesappe. Om die ervaring af te sluit, is daar lewendige musiek en 'n verskeidenheid voorgeregte wat gedeel kan word. Gaste kan geniet gebraaide calamari -ringe bedien met pepperoncini, geroosterde rooi soetrissies, en chili -ancho en skemerkelkiesous om in te doop; gaar seldsame ahi -tuna (daagliks vars gevang) met 'n Cajun -kors, bedien met wasabi en ingelegde gemmer en sojasous; en vis-taco's in Baja-styl bedien, versag met tamatiesous op sagte mielietortillas.

Idaho: Pengilly's Saloon, Boise

In 1976 geopen, Pengilly's Saloon is geleë in die Old Boise Historic District. Die kroeg in die vroeë twintigste eeu bied lewendige musiek, pooltafels, vintage plakpapier, dierekoppe en allerhande drankies wat bedien word op 'n 114-jarige hardehout-Brunswick-kroeg. Tabs word in 'n nasionale kasregister van die begin van die eeu opgespoor, wat bydra tot die outydse atmosfeer. Op die meeste aande is daar geen dekkingskoste vir lewendige musiek nie.

Illinois: The Aviary, Chicago

Grant Achatz en Nick Kokonas se skemerkelkie -onderneming in Chicago, Die Volière (No 1 op ons lys van die 150 beste bars in Amerika), is 'n ervaring: van die omgewing en die skemerkelkies tot die diens en die kos, word geen detail in hierdie "hergedefinieerde" skemerkelkie oor die hoof gesien nie. Selfs die ys wat gebruik word om die cocktails te maak, word tot hoë kuns verhef: die ambisieuse ys program gee meer as 25 soorte ys uit, van klein ysballe tot gegeurde bolle tot enorme blokke vir handgesnyde ys. Kaartjies word verkoop op die webwerf van die kroeg en is in drie variëteite beskikbaar: as 'n deposito wat op u rekening betaal word, 'n driegangspakket met drie cocktails en 'n vyfgangpakket met vyf cocktails, elk gekombineer met kos wat wissel van een hap na 'n klein kursus. U kan ook u geluk by die deur probeer. Die eksklusiewe kelder, The Office, is nog meer eksklusief, wat slegs op uitnodiging beskikbaar is of verhuur kan word vir intieme privaat partytjies. Terwyl die skemerkelkies en kos gereeld verander, geniet The Daily Meal die gemmer (Peychaud se bitter, shiso, limoen, vodka en 'n ligte, quasi-poeieragtige "ys", gegarneer met papier-dun snye warm peper en geroer met 'n sitroengras swizzle stick) en reken die tyd wat hy by The Aviary deurgebring het, as ongeëwenaard. Die eienaars beskryf dit die beste op hul webwerf: 'The Aviary is waar cocktails en diens dieselfde aandag aan detail kry as 'n viersterrestaurant; waar kroegmanne as sjefs opgelei word; waar die produkte en kruie daagliks versigtig verkry en vars verkry word; waar die naam en handelsmerk van die gemengde gees minder belangrik is as die werklike smaak daarvan; waar drankies vinnig en konsekwent in die nuutste drankkombuis gemaak word; waar innovasie en tradisie geëer word. ” Cheers!

Indiana: Red Key Tavern, Indianapolis

Die Red Key Tavern is 'n instelling wat sedert 1951 in die Settle -familie is. Die laat eienaar van die kroeg, Russ Settle, was bekend vir sy lys met 'die reëls' wat elke beskermheer moes volg. Sy vrou, Dollie (die dekades lange kroegman), seun Jim en kleindogter Leslie handhaaf dit vandag nog steeds getrou: geen voete op die meubels nie, geen stoele in die gang nie, slegs kontant, hang jou jas en hoed op, gebruik jou binnenshuise stem , sweer nie, en die belangrikste is dat die kroegman altyd reg is! (Nie dat iemand ooit daaraan getwyfel het nie.) Die kroeg, wat gereeld deur plaaslike inwoners, toermusici en skrywers soos Dan Wakefield besoek word, is bekend vir sy yskoue gebottelde bier (van ambagsbier tot "throwback" -brouwsels soos Stroh's) en eenvoudige cocktails. Die plek self is 'n terugslag. Van die neonbord oor die deur (vier musieknotas beeld die ou boozy liedjie "How Dry I Am" uit) tot die naoorlogse keuse van '45's op die jukebox tot die oorspronklike 1950's Formica-tafels en reguit rugstoele, die kroeg se dekor het feitlik onaangeraak gebly sedert die dag waarop Settle die plek gekoop het. Die linoleum-geteëlde vloer het 'n paadjie tussen die jukebox en die toilette, en hier is ook baie kitsch, soos die opgestopte bokbok agter die kroeg en die modelvliegtuie uit die Tweede Wêreldoorlog wat aan die plafon hang. Moenie die kaasburgers - gaar op 'n platrooster - of Dollie se aartappelslaai misloop nie.

Iowa: El Bait Shop, Des Moines

Dit gaan alles oor handwerkbier hier by El lokaas winkel, 'n Rustieke kroeg vol taksidermie, biertekens en fietse. Die kroeg is ook 'Desoffines' 'nie -amptelike fietshoofkwartier', aangesien dit naby 'n aantal fietsroetes in die sentrum van Des Moines geleë is. Met meer as 185 biere op die kraan en 100 per bottel, is dit 'n paradys vir bierliefhebbers. Probeer die Root Down-skoot, gemaak met plaaslik vervaardigde Millstream Root Beer en Jägermeister, en geniet die vis-taco's en spek-toegedraaide tater tots terwyl jy met die geliefde kroegman Joe Tolpingrud gesels.

Kansas: Johnny's Tavern, Lawrence

In 'n voormalige trekker-/plaaswerktuigwinkel, Johnny’s Tavern is in 1953 gestig, en die oorspronklike bord hang vandag nog voor. Sedertdien het die kroeg van eienaar verander, die boonste verdieping opgeknap met 'n ekstra kroeg en partytjie -kamers, en uitgebrei na agt ander plekke in Kansas en Missouri. Tog kom mense steeds elke eerste en derde Woensdag van elke maand terug na die oorspronklike plek in Lawrence vir die spesiale aanbiedinge vir daaglikse drankies, die lojaliteitsprogram en Cajun Night. Volgens die Kansas -wet moet alle bars kos bedien, en Johnny's vereer dit met 'n paar van die beste pizza's in die stad en ongeveer 25 bolaagopsies. Dit is ook die beste plek in die stad om na 'n KU- of Royals -wedstryd te kyk.

Kentucky: The Old Seelbach Bar, Louisville

Sedert sy opening in 1905 het bekendes, presidente, Grammy-bekroonde kunstenaars en selfs gangsters die restaurante en kroeg van die Seelbach Hilton besoek. Die hotel is genoteer in die National Register of Historic Places en huisves die gewilde gewildheid Ou Seelbach Bar, waar, soos die legende sê, F. Scott Fitzgerald begin skryf het The Great Gatsby op die skemerkelkie -servette. Probeer die kenmerkende Seelbach -skemerkelkie (Old Forester bourbon, triple sec, Angostura bitters, Peychaud's bitters en Champagne, bedien in 'n geglasuurde glas versier met vars lemoen) wat in 1917 geskep is, wat tydens die verbod verdwyn het en in 1995 deur 'n hotelbestuurder herontdek is. Die kroeg van die begin van die eeu, wat by die voorportaal van die hotel geleë is, bied ook meer as 70 bourbons en 'n gerusstellende, warm bourbon-sjokolade-pekanneuttert. Die kroeg se spyskaart bevat 'n verskeidenheid geregte met 'n Kentucky-aksent, soos Kentucky bison sliders met Kenny's peperwortel Cheddar en mini-brioche-broodjies, "kaas-patat" (gebraaide friet met chorizo, Sriracha en warm Cheddarsous), en tregterkoek friet met poeier suiker en bourbon karamel. Ons is redelik seker dat u ons by die "kroeg" gehad het.

Louisiana: Sazerac Bar, New Orleans

Die historiese hotelkroeg is vernoem na die Sazerac, 'n skemerkelkie wat volgens baie die wêreld se eerste mengeldrankie is. Die Sazerac BarDie dekor roep die ou New Orleans op met 'n paar elegante opdaterings, soos die muurskilderye van Paul Ninas langs die Afrika -okkerneutstaaf. Die kroeg self, insluitend die stoeltjies en bankette, is volledig herstel tot sy oorspronklike glans. 'N Klein versameling wit- en rooiwyne per glas en bier ondersteun die fokus op die spyskaart: die skemerkelkies. Klassieke skemerkelkies soos die Sazerac (Sazerac 6-jaar rog, Peychaud's bitters en suiker in 'n glas wat deur kruie gespoel is); die Sazerac van 1840 (Pierre Ferrand "1840" Cognac, Peychaud's bitters en Herbsaint Legendre); en die pienk eekhoring (crème de amandel, light crème de cacao en room) kry dieselfde gewig as nuwe klassieke soos die Thibodeaux Tickle (Oryza gin, rabarber bitter, cranberry bitters, suiker en soda); Turksvy (peerwodka, Chambord, vars sitrus en gemmerbier); en Bywater Omweg (Sorel hibiscus likeur, pimento bitters en Gosling se gemmerbier).

Maine: Ebenezer's Pub, Lovell

Ons ramings sê daar is ongeveer 'n miljard ongelooflike kroeë in Portland (skreeu na een van ons gunstelinge, Novare Res Bier Café) - maar laat ons 'n oomblik toe om te verduidelik waarom ons eerder 'n Maine -plek gekies het wat basies in die middel van nêrens is. Met 35 Belgiese biere op die kraan en 700 bottels verskillende oesjare beskikbaar, Ebenezer's Pub en sy hoof kroegman, "Sir" Christopher Lively (hy is in September 2014 tot die ridder geslaan deur die Belgium Brewers Guild), het toekennings ingepalm: die kroeg is deur Ratebeer as nommer 1 bierkroeg in Amerika aangewys en is twee keer as die nr. 1 Bierkroeg ter wêreld deur Beer Advocate. Die kenmerkende drank is die Black Albert, 'n vuil ryk koninklike keiserlike stout wat spesiaal vir die kroeg gebrou is deur die beste brouers De Struise, en in 2008 as die beste bier ter wêreld aangewys is. Die kroeg bedien ook lambiese en gueuze, Belgiese bierstyle wat selde buite hul geboorteland gesien word. Daar is ook 'n wye verskeidenheid kookkuns, van plaaslike gunsteling kreefrolletjies tot moderne gastropub -kos. Ebenezer bied in Augustus 'n 12-gang bier-ete aan wat deur die beste sjefs van België gekook word; die waglys vir verlede jaar se aandete in 2015 het meer as 2 000 inskrywings gehad - meer as die hele bevolking van Lovell.

Maryland: The Brewer's Art, Baltimore

Geleë in 'n ou ryhuis wat vroeg in die 1900's gebou is, Die Brouers Art is bekend vir sy ale in Belgiese styl. Twee kroeë en 'n eetkamer bied drie verskillende atmosfeer wat verenig word deur uitstekende bier. Die kroeg op die boonste vloer is lig en klassiek met hoë tafels, 'n sierlike kroeg en 'n sitarea met 'n werkende kaggel; die kroeg op die onderste verdieping is donker, luidrugtig en gewild onder studente en plaaslike inwoners; en die informele eetkamer bedien sjef Ray Kumm se seisoenale veranderende Europese kontinentale kookkuns. Daar word ses tuisgemaakte biere aangebied, waaronder die Birdhouse, wat die kroeg se weergawe van 'n pale ale is; Opstanding, 'n bruin aal in abdij-styl, gebrou met vyf soorte mout en drie hoopsoorte; en die ligkleurige Beazley-ale, 'n huldeblyk aan die Belgiese "Devil" -biere, met 'n vol geur en 'n droë afwerking. Die Beazley -bier is vernoem na die kroegman Mark “Beazley” Barcus, wat sedert die opening 19 jaar gelede by die kroeg was. Vir drinkers wat nie bier drink nie, is daar ander opsies: die kroeg bedien verskeie bourbon-cocktails, soos die Stein (Buffalo Trace-bourbon, sitrusstroop, sitrus, Charm City Meadworks-heuning en kardemombitter).

Massachusetts: Citizen Public House & Oyster Bar, Boston

Citizen Public House & Oyster Bar het meer as 200 whiskys, insluitend 'n lys van die nis, 'n eeuoue houtstaaf, se eie hand geselekteerde enkele vate. Daar is skaars en byna onmoontlike bottels, weeklikse whiskyvlugte, 'n whiskyklub en een van Boston se sterkste handwerk-cocktailprogramme, gelei deur die kroeg- en drankbestuurder Joy Richard. Die kenmerkende drankies by die kroeg-wat deurdring is met hangende glasligte, plaaslike kuns, bordtekeninge en verslete leerhokkies-is Fernet-Branca op die kraan en die Ideal Manhattan (Maker's Mark, St. Germain, Cinzano Rosso, Angostura bitters , en pomelo -bitter). Die kroeg is bekend vir sy oesters, luukse taverne -kos en volgeroosterde varkete vir 10. Citizen is ook gerieflik net agter Fenway Park ingeval u 'n Sox -oorwinning wil vier (of u hartseer verdrink na 'n sox -verlies) in 'n stylvolle mode.

Michigan: Goodnight Gracie Jazz en Martini Bar, Detroit

Goeienag Gracie Jazz en Martini Bar is inderdaad, soos die naam aandui, 'n martini -kroeg, maar dit bevat ook 'n oorvloed whisky, Scotch en bourbon. Die intieme kroeg, met donker stemmingsbeligting, lewendige musiek en 'n lewendige dansvloer, spesialiseer in konkoksies wat gemaak word met Tito se wodka, insluitend framboos wat vir die Vixen Martini toegedien word, aarbei-toegedien vir die aarbei-muil, pynappel-toegedien vir die pynappelmuil en 'n serrano-chili-infusie vir die LemonPEPPPERcello. Daar is 23 martini's op die spyskaart, die kenmerkende nie-martini-skemerkelkie is die Kentucky Buck (Ridgemont Reserve 1792, die eksklusiewe handgemaakte versnit van die vat, met vars gemaalde aarbeie, vars suurlemoensap, Angostura-bitter, eenvoudige stroop en gemmerbier). Bespaar ruimte vir die skuifbakke, insluitend die voorste rib met 'zip' kaas, krapkoek en hoenderparmesaan.

Minnesota: Marvel Bar, Minneapolis

Eenvoudig gestel, Marvel Bar kombineer klassieke Japannese kroegmetodes met nuwe Amerikaanse cocktail -kreatiwiteit. "Ons minimalistiese, buite-die-boks styl van innovasie het gelei tot die uitvinding van nuwe genres drankies, soos geëmulgeerde suur, hiper-verdunde cocktails, houtskool-gefiltreerde cocktails en alkaliese cocktails," sê drankdirekteur Pip Hanson, wie se gunsteling drankie is die droë martini. Sy gunsteling martini-resep is aangepas uit 'n Franse skemerkelkieboek wat in 1904 gepubliseer is: 'n 3-tot-1-jenewer tot droë vermout met 'n enkele skeut lemoenbitter en 'n suurlemoenwending. "Handgekapte ys, een van ons kenmerkende Japannese invloede, maak 'n enorme verskil in die uiteindelike temperatuur en verdunning van hierdie drankie," verduidelik Hanson, wat die kroeg versorg het. Roppongi Hills Club in Tokio en studeer klassieke Japannese skemerkelktegniek. Marvel Bar het 400 verskillende spiritualieë, 11 enkele vate bourbon en rog uit Kentucky, en 'n voortdurend roterende cocktail-spyskaart met klassieke en avant-garde oorspronklike skeppings, vervaardig met die perfeksionisme van Ginza-cocktailmeesters. GM Peder Schweigert was ook 'n kulinêre vervaardiger Top sjef Seisoen 5, werk die kombuis by Alinea in Chicago, en het Iron Bartender in 2010 gewen na minder as 'n jaar se werk met sterk drank. Hy vervaardig Marvel Bar se kenmerkende cocktails soos die Oliveto, 'n kombinasie van 'n eierwit gin -suur met olyfolie, wat die kroeg 'geëmulgeerde suur' genoem het.

Mississippi: The Upstairs Bar by City Grocery, Oxford

Sedert 1992 het die bekroonde sjef John Currence, James Beard, 'n konglomeraat van eetplekke en kroeë in Oxford, Mississippi, gemaak. Die Frans-geïnspireerde suidelike tarief by Stadse kruideniersware (Nr. 55 op ons lys van die 101 beste restaurante in Amerika) lok diners na die fyn eetkamer en die meer gemaklike kroeg op die boonste verdieping, gepas getiteld The Upstairs Bar by City Kruideniersware, het ook 'n bestemming geword vir sy uitgebreide wynlys, kortlys met klassieke cocktails en versnaperinge. Probeer die Jesús María (Patrón tequila, Cointreau, lemoensap, lemmetjiesap en eenvoudige stroop) en die Oxfordian (Maker's Mark bourbon, suurlemoensap en eenvoudige stroop bedek met Prosecco) en kombineer dit met kroeghappies soos bros gebakte warm hoender met heuning; gebakte bologna -toebroodjie met 'whiz' van Amerika, geel mosterd en geroosterde witbrood; en garnale en korrels (pittige oorspronklike GritGirl -korrels, gebraaide garnale, knoffel, sampioene, uie, witwyn, suurlemoensap en Big Bad Bacon).

Missouri: Smaak deur Niche, St. Louis

Hoofmixoloog Kyle Mathis en sjef Gerard Craft gaan alles oor die verskaffing van 'n mengsel van kreatiewe en klassieke cocktails met seisoenale nuwe Amerikaanse bordjies by Smaak deur Niche. Die skemerkelkieslys bevat 35 klassieke en 15 oorspronklikes wat bedien word in die intieme, steampunk-styl speakeasy. 'Vir my gaan dit alles oor die fondamente van kroeg,' sê Mathis, wat sedert 2013 verantwoordelik was vir die mixologie. ' skemerkelkies. ” Die kenmerkende skemerkelkie, Port of Spain ('n bitter-sterk Angostura-drankie gemaak van rogwisky, Allspice Dram, grenadine, eierwit en suurlemoen), is 'n moet-probeer. Die kroegkos bevat spekvet-gebraaide mieliebrood, gebraaide kaasvleis en 'n aantal klein en groot borde.

Montana: Charlie B's, Missoula

foto deur L J. via Yelp

Charlie's Bar (ook bekend as Charlie B's) is 'n duik wat al dekades lank bestaan. Met 'n kroeg wat oor die hele ruimte loop, 'n pooltafel en 'n klein atmosfeer in die stad, sal selfs buitelandse inwoners welkom voel by die kontant-enigste onderneming wat vir almal voorsiening maak, van universiteitstudente tot afgetredenes. Die agterkamer, die Dinosaur Café, bedien hamburgers en Cajun en Creoolse kookkuns wat absoluut die moeite werd is.

Nebraska: The Homy Inn, Omaha

Oorspronklik The Homey Inn (al die letters pas nie op die bord nie), hierdie is 'n huislike plek met mure omring met sjarmante vintage Americana soos kraanhandvatsels, skaars bofbalkaarte en politieke knoppies. Geopen in 1956 deur Maynard Finkle (vandag bestuur sy seun Terry Finkle die kroeg), Die Homy Inn het vinnig 'n gevolg gekry vir sy Champagne op kraan, wat in vier variëteite beskikbaar is: droog, soet, aarbei en perske. Dit word bedien deur die fluit - vir minder as $ 5 - of deur die kruik. As u 'n $ 100-oortjie kry, kry u 'n gratis T-hemp. Sommige stamgaste is so toegewyd dat hulle waarskynlik al 'n hele klerekas bymekaargemaak het.

Nevada: Vesper Bar, Las Vegas

Vernoem na die skemerkelkie uit 1953 in die oorspronklike James Bond -roman, Casino Royale, Vesper Bar in die Cosmopolitan van Las Vegas is 'n voorbeeld van moderne gesofistikeerdheid, gekombineer met vaste wortels in die elegansie van die verlede.

Klik hier vir meer inligting oor die kos en drank van James Bond.

Omring deur spieëlteëls en sentreer op 'n sierlike houtdrankkas, is dit beslis sjarmant. Vesper Bar het 'n spyskaart van 20 biere, 11 wyne per glas en 10 cocktails wat in twee style verdeel is: klassieke (tradisionele weergawes van klassieke drankies) en Vesper -interpretasies (drankies gebaseer op die oorspronklike, maar toegerus met moderne toevoegings om die evolusie te wys) van die bedryf). Spesialis in 'molekulêre' mixologie, eetbare cocktails en tequilas, bring die inwoner van Las Vegas en die hoofmixoloog Mariena Mercer uitgebreide kennis na die operasie, wat dit 'n moet-besoek-kroeg maak.

New Hampshire: Portsmouth Brewery, Portsmouth

Oop sedert 1991, die Portsmouth -brouery was die eerste brewpub van New Hampshire. Die tweeverdieping-onderneming, wat in 'n negentiende-eeuse baksteengebou in die historiese middestad van Portsmouth geleë is, is die wesenlike kroeg in New England. Die bier word tuis gebrou en daar is ook whisky-cocktails, soos die Market Street Manhattan (Woodford Reserve-bourbon, soet en droë vermout, en Woodford Reserve-bourbon-vat-bitters). Die drankaanbiedings sluit in 12 tapbiere op die boonste verdieping, 16 onder, twee bier met 'n vaatwasser, 18 wyne, 25 bier van hoë gehalte en cider-aanbiedinge wat deur die hoofbrouer Matt Gallagher saamgestel is. U vind ook 10 cocktails en 'n paar mocktails. Die kroeg se dekor bevat eklektiese kuns, tafelblaaie van gerolde staal, hoë plafonne, 'n koepel, 'n seisoenale buitetuin buite en 'n blik op die biermaakproses. Die Jimmy LaPanza Lounge op die onderste verdieping is 'n meer ontspanne aangeleentheid met fluweel naak skilderye op die mure, lae plafonne, 'n pooltafel en 'n tafelblad-skuifbord. Probeer die Thaizenheimer: 'n koringbier gebrou met gemmer, galangal, kafferkalkblare en sitroengras. Dit pas goed by die pittige kerrie -mossels wat in 'n sous gekook is, bedek met kerrie -speserye, klappermelk, sitroengras en 'n tikkie pikante chili -sous.

New Jersey: McGovern's Tavern, Newark

Vir 80 jaar, McGovern's Tavern, 'n Ierse kroeg wat ses blokke van Newark's Penn Station geleë is, het 'n klantegroep van bloukraag, kantoorwerkers, kollegestudente en polisiebeamptes en brandweermanne (waarvan baie hoede en helms aan die plafon hang) gelok. Oorspronklik geopen deur Frank McGovern in 1936 as 'n ontmoetingsplek vir Ierse immigrante, die kroeg het die onluste in Newark in 1967 oorleef (wat gelei het tot die sluiting van baie ondernemings) en bedien vandag pint Guinness, ander brouerye en kroeggeld soos 'n 10 -inch pizza en 'n toebroodjie genaamd die Dublin Decker (corned beef, kalkoen, Switserse kaas, koolslaai en Russiese slaaisous bedien op rogbrood). McGovern's is oor naweke gesluit.

New Mexico: Tiny's Restaurant and Lounge, Santa Fe

65 jaar lank in familiebesit Tiny's Restaurant en sitkamer was 'n gewilde plek, hoewel dit verskeie kere van plek verander het. It’s well known for beer (there are 34 varieties to choose from), steak, and Mexican fare like Frito pie (Fritos, ground beef, red chiles, and beans garnished with lettuce, tomatoes, and cheese), chile relleno (two jumbo Hatch green chiles stuffed with pepper jack cheese, dipped in house breading, and served with Spanish rice, pinto beans, and posole, a hominy soup), and char-broiled rib eye. Several nights a week, the old-school dining room — adorned with artwork by local artists — and patio erupt with live music, karaoke, and dancing. The bar and dining area also boast one of the Southwest's largest decanter collections.

New York: The Dead Rabbit Grocery and Grog, New York City

Sean Muldoon and Jack McGarry’s tri-level mid-nineteenth-century saloon, The Dead Rabbit Grocery and Grog, is not your average, run-of-the-mill Irish pub. In its three years in business, there’s a reason the bar has been racking up accolades. “We are continually pushing for improvement and scrutinizing everything we do. We also want to shatter the dogma or misconceptions associated with the Irish bar,” says McGarry, who was named America’s top bartender by The Daily Meal in 2014. The pub’s specialization is Irish whiskey; they serve more than 150 whiskeys in all, and the number is growing. McGarry’s bar has illustrated the diversity and adaptability of Irish whiskey, particularly single-pot still Irish whiskey. Half of the bar’s 72 cocktails, served in the second-story sit-down parlor, are dedicated to Irish whiskey. Try the expertly executed Irish coffee, made with quality filtered coffee, not espresso; cream with more than 36 percent fat content; and low-pot still/high grain blend whiskey like Jameson’s Original or Clontarf 1014. No wonder 200 – 300 Irish coffees are sold daily! Always bustling, the ground-level taproom serves craft beers, Irish whiskey, and basic cocktails. The hearty Irish and British food menu has all the requisites like fish and chips, sausage rolls, and Scotch eggs, along with some modernized offerings like burgers and truffle fries.

North Carolina: He's Not Here, Chapel Hill

He’s Not Here is a true old-school college dive bar, known as “the oldest on-campus 45-year-old.” If you ever went to The University of North Carolina at Chapel Hill or are just a Tarheels fan, then you have probably had a 33-ounce Blue Cup — the classic $5 cup of beer — at He’s Not Here, which is located on the town’s main street.

Click here for more on Chapel Hill, No. 20 on our list of the best college towns for food.

There are 38 beers on tap and 35 by the bottle on offer. Chapel Hill was originally a village, and the bar’s courtyard was originally “the green.” It pays homage to the town’s history with bumper stickers that say “He’s Not Here — on the village green.” As for the name? There are many urban legends about its origin, but one popular story is that celebrities — like Michael Jordan — often frequented the bar, and folks called the bar to find them. The bartenders answered, “He’s not here.” Don’t miss the scene in the courtyard, which accommodates 1,000 rowdy college kids, hosts live bands three times each week, and where you’ll no doubt see hundreds of those iconic Carolina-blue cups.

North Dakota: The Parrot’s Cay, Grand Forks

People general know The Parrot’s Cay in Grand Forks, Noord -Dakota for two reasons. First, it’s a solid place to hang out, watch a game, and/or drink a few drafts. Although it’s located in a less crowded part of town, Parrot’s can get quite busy at times, but that doesn’t stop the staff from being attentive, accommodating, and oh so friendly. The other reason people know this joint? The wings. Served swimming in sauce that ranges in spiciness from a level-3 to a level-15 (13 is supposed to make you sweat), regulars claim the bar is actually willing to go as high as 40. There’s also a famous wing challenge that required contestants to eat seven extremely spicy wings (so spicy that they don’t appear on the regular menu and gloves need to be worn when handling them) in five minutes for the opportunity to win a T-shirt and a $100 gift card. Even those who aren’t into chicken wings will stop by to order one of the specialty sauces by the quart. Get it on something, anything, and stick around for a couple rounds. This is still a bar, after all.

Ohio: The Velvet Tango Room, Cleveland

Proprietor Paulius Nasvytis and the bartenders of The Velvet Tango Room are “torchbearers of tradition.” Since 1996, the bartenders here were serving classic cocktails long before it was trendy. There are now more than 80 cocktails on the menu, and about 30 of them are house creations, including the India Lime Fizz (a rich, creamy, and powerful cocktail that combines gin, rum, flora India limes, vanilla, and a whole egg). The bar is housed in a space that was once a speakeasy — bullet holes can still be seen in the ceiling — with the bars made of refinished mahogany and the front room featuring a baby grand piano at which music is played nightly by a three-piece jazz combo and a late-night pianist. The second room is reached by walking through a mirror in the coatroom. There’s another baby grand piano there, along with a cozy fireplace, comfy leather chairs, and a patio where some of the bar’s cocktail ingredients are grown. Both rooms have an old-fashioned black-and-white TV that shows classic movies with no sound. There are limited snacks such as speck, which is locally sourced smoked pork belly made by a German family in Cleveland.

Oklahoma: Edna’s, Oklahoma City

The claim to fame for Edna’s in Oklahoma City is that it’s “home of the original Lunchbox.” Of course, this doesn’t mean much to folks who only know lunchboxes as a way to transport your sandwich. At Edna’s, however, the Lunchbox is a signature cocktail made of Coors Light, an amaretto shot, and a splash of orange juice. (The food menu also includes the option to “Lunchbox up” your sweet potato fries by drizzling amaretto-infused marshmallow sauce on top and adding almonds.) Sadly, owner Edna Scott passed away in 2014 at the age of 72, so you can no longer see her dance on the bar every time the jukebox plays “Great Balls of Fire” — but stopping in for an honorary Lunchbox toast is still a must if you find yourself in Oklahoma City.

Oregon: Horse Brass Pub, Portland

Credited with helping start the craft beer revolution — if not across the country, then certainly in Oregon — the late Don Younger, longtime co-owner of the place (he died in 2014) is practically a patron saint of the community. His traditional English-style Horse Brass Pub has been serving proper 20-ounce pints since 1976. There are 58 taps including four hand-pumped cask engines, three ciders, five nitro-taps, and several imports. There is the requisite pub food, too, like bangers, Scotch eggs, sausage rolls, ploughman’s lunch, and halibut fish and chips — all of which are exceptional. As Tom May sang, “You’re a stranger no more when you walk through that door” at this neighborhood pub.

Pennsylvania: Monk's Café, Philadelphia

Monk’s Café is a Belgian beer emporium with a repertoire of rotating beers on tap and hundreds by the bottle, from the limited supply Chimay Dorée, to the drier Tripel Karmeliet on tap, to Achel Blond and Westmalle Tripel by the bottle. The bar also stocks locally made Belgian-style beers, so there is something for everyone. The hearty sandwiches, burgers, and mussels pair well with the beer.

Rhode Island, Cook & Brown Public House, Providence

Cook and Brown Public House is a modern New England-inspired take on a European gastropub. The bar, which has a separate restaurant area, is well known for its extensive selection of spirits with a predominant focus on whiskeys. The back bar is crammed with 200 bottles of spirits, liqueurs, and bitters. The seasonally changing drink menu is populated with a rotating punch, a hot drink, and a barrel-aged cocktail along with 10 cleverly named concoctions along the lines of Port-Tea Like it’s 1999 (Mellow Corn, Six Grapes Port, Meletti Amaro, lemon, and black tea) and the Vieux from the Flor (Tequila Ocho Reposado, Lustau Palo Cortado sherry, St. George NOLA Coffee liqueur, Cardamaro, and orange bitters), a favorite of head bartender Gillian White, who was a participant in the 2014 CAP Tales of the Cocktail Apprenticeship program. The Orchard House, a “fancy riff” on a whiskey sour (Rittenhouse rye whiskey, Giffard Peach liqueur, St. George Spiced Pear liqueur, lemon juice, maple syrup, salt, and apple bitters) is another favorite of White’s. “It's one of my favorites because it takes the ‘fear’ out of whiskey drinks for people," she says. "Or, as I like to call it, ‘rye with training wheels,’ which then leads people into trying more from our selections of whiskeys." The seasonally changing food menu, curated by proprietor and head chef Nemo Bolin (who previously worked at L’Etoile on Martha’s Vineyard), pairs well with the drinks. One of the most popular dishes is the chicken liver pâté built up with beef bone marrow and served with a rotating selection of mustard, house-made jam, house-made pickles, and crusty country toast.

South Carolina: Proof, Charleston

Craig Nelson’s Proof is an intimate craft cocktail bar with an extensive wine-by-the-glass list and a beer list full of pilsners, lagers, stouts, sours, and ciders. But the real attraction are the 32 creative concoctions like the Pink Rabbit (Ancho Reyes liqueur, Hendrick’s gin, Proof’s house-made strawberry “quick,” and mole bitters); Knuckle Ball (Old Grand Dad 114 bourbon, Mexican Coca-Cola reduction, orange bitters, and pickled boiled peanuts); and the Charleston Buck (Woodford Reserve bourbon, Tuaca, citrus, egg white, Proof’s ginger beer, and blood orange bitters). There is a daily changing menu of small plates, which are scribbled on the bar’s chalkboard.

South Dakota: Full Throttle Saloon, Sturgis

The self-proclaimed world’s largest biker bar is a sight to behold, particularly during the annual summertime Sturgis Motorcycle Rally, when tens of thousands of motorcycle enthusiasts descend on this South Dakota town to drink beer — lots of beer. Die Full Throttle Saloon, created by Michael Ballard, is an adult playground replete with the Flaunt Girls (a burlesque dance troupe), little person wrestling, a burnout pit for bikes, a mechanical bull, a zip-line, a body paint area, and numerous concerts featuring big-name bands. There’s also a cabin area, open June 1 through the last day of the rally, and theme nights to add to all the shenanigans.

Tennessee: Robert's Western World, Nashville

Home of traditional country music, hillbilly, and rockabilly (and host to a much-loved house band, Brazilbilly), Robert’s Western World is a legendary honky-tonk. Plenty of stars of the Grand Ole Opry and actors on shows like Hee Haw en Nashville Now have called the place home in the years since it opened, originally as a steel drum manufacturer, followed by a boot and apparel store. Currently owned by singer Jesse Lee Jones, the bar brings back the Golden Era of country music and pays homage to its past with quintessential hillbilly flair: shelves of boots, fresh-grilled Angus burgers, fried bologna sandwiches — piled high with seven slices of bologna and served slightly grilled with lettuce and tomato — moon pies, live music, and cold PBR.

Texas: Anvil Bar and Refuge, Houston

Anvil Bar and Refuge was one of the first bars in the United States to serve classically styled cocktails like The Brave (mezcal, tequila, amaro, Curaçao, and Angostura bitters, served at room temperature) at lower prices. There are 110 cocktails on the menu, but the bartenders can make far more. The lively space, opened by Bobby Heugel in 2009 when he was just 24 years old, features a bar running the length of the space and a huge spirit collection. Heugel is also one of the bar owners behind OKRA Charity Saloon, a not-for-profit bar. There is a small food menu of nibbles like cheese, charcuterie, and snacks.

Utah: High West Distillery & Saloon, Park City

The world’s only ski-in gastro-distillery, High West Distillery & Saloon is all about the whiskey. There are some perennially popular mainstays on the cocktail menu like Dead Man’s Boots (Rendezvous rye, reposado tequila, fresh lime juice, sugar cane syrup, and ginger beer) and High West Lemonade (a concoction of High West syrup — a mixture of sugar, water, lemon, whole cloves, cinnamon sticks, vanilla bean, and whole nutmeg — fresh lemon juice, fresh water, High West Double Rye, and one mint sprig). However, the drinks that truly highlight the talent here are the classic whiskey cocktails like the excellent Old Fashioned. The bar’s buildings, which are on the National Historic Registry, are worth a visit, too. The livery was used to shoe horses and mules that worked in the mines; it then became a garage. The exterior of the livery has exposed lettering and signage that was essentially baked on when the coalition mine building burned down. Excellent whiskey cocktails, delicious High West burgers, and welcoming and knowledgeable bar staff all add up to perfection.

Vermont: Ye Olde Tavern, Manchester

You know a place is old when its establishment date is defined as “circa” something. If it’s been around so long that people can’t even remember exactly when it opened, that speaks volumes. Having “ye olde” in the title is a dead giveaway, too.

Dit gesê, Ye Olde Tavern was built circa 1790, back when Vermont was that pesky new state on the block that crashed the original 13 colonies’ party. Although the tavern has changed hands numerous times since — and a major renovation was undertaken in 1975 — the uneven floors, slanting doorways, and antique furnishings have remained undisturbed. The tavern has since been listed on the Vermont Register of Historic Places, adding further authenticity to a place that serves Prohibition-era cocktails, an extensive and expertly curated selection of wine, and a 1790 Taproom Ale brewed especially for the bar.

Virginia: PX, Alexandria

Walk along King Street and look for a blue light, the landmark for PX (Person Extraordinaire). If the light is lit or if the pirate flag is flying, the 1920s-style lounge above Eamonn's A Dublin Chipper (owned by Eat Good Food Group, the folks also behind PX) is open. Sommelier and mixologist Todd Thrasher, a native Virginian, handcrafts memorable cocktails at this intimate, 38-seat place. The limited hours (it's open Wednesday to Saturday nights only), the dress code (jackets required for men), and the fact that reservations are strongly encouraged give PX an air of exclusivity and glamour. The 18 seasonally changing "avant farm" drinks like the This Is Snow Cream! (Buffalo Trace bourbon and vanilla whey) and the Grog and Sweet Basil (a mix of rum and lemon verbena tea served in a pirate's mug with a see-through bottom), are equally classy and memorable. Be sure to try the Irish-style fish and chips served with a choice of seven different house-made sauces.

Washington: Ray's Boathouse, Seattle

The amazing panoramic views of Shilshole Bay and fantastic sunsets are not the only things that make Ray’s Boathouse the best bar in Washington State. With more than 40 signature cocktails, more than 20 seasonal and rotating taps, and more than 400 bottles of wine, there are many sensational sundowners to try at the complex that features both the sophisticated boathouse and the casual, homey café. Options include the Admirals Manhattan (Buffalo Trace bourbon, Dolin vermouth, chile ancho liqueur, and bitters); the white peach cosmo (white peach, vodka, white cranberry juice, lime, and rosemary); and head bartender Clint Kneebone’s creation, the Northwesterner (a boozy twist on a Bloody Caesar, garnished with a smoked clam-stuffed olive). Pair your drink of choice with oysters and the James Beard Award-winning grilled sablefish in sake kasu.

Washington, D.C.: Old Ebbitt Grill

The oldest saloon in Washington, D.C. (it opened in 1856 and served most presidents, beginning with Ulysses S. Grant, though it has moved several times), is a legendary watering hole less than one block from the White House. Ou Ebbitt Grill bartenders can make nearly any cocktail, but there are a dozen seasonal cocktails on offer, too, like the signature Bloody Maryland. It’s the bar’s take on the classic Bloody Mary with the addition of a jumbo shrimp and a glass rimmed with Old Bay seasoning, of course. The deep mahogany bar is a sight to behold: A beautiful antique stein collection runs along the top, punctuated by animal head trophies purportedly bagged by Teddy Roosevelt. Try the oysters; there is an Oyster Happy Hour 3 p.m. – 6 p.m. daily and again from 11 p.m. until close. Lekker gevoel? Go for the wine, as Old Ebbett has now won Wine Spectator Magazine’s “Award of Excellence” for 18 years in a row.

West Virginia: Mario’s Fishbowl, Morgantown

Like many of the bars on this list, a trip to Mario’s Fishbowl (est. 1963) is like a drinking history lesson. The original owner’s name still stands. The namesake “fishbowl” glasses — made at the old Morgantown Glass Works — are a relic of days when the building was Richwood Avenue Confectionary. The signs on the walls are proclamations of victory in various drinking and eating contests held over the years by WVU students and other patrons with competitive streaks. Although the owners have changed, the menu has expanded, and the kitchen has been updated, the nostalgia of the Fishbowl has always remained the top priority. Any doubters of this fact will be silenced as soon as they take their first sip of the largest, coldest beer in town.

Wisconsin: The Old Fashioned, Madison

Inspired by the traditions of Wisconsin taverns and supper clubs, The Old Fashioned has beers, brats, cheese, and more. Opened in 2003, the bar is quintessential Wisconsin (its motto is “Where Wisconsin is king!”), complete with a food menu that highlights local specialties from Wisconsin producers to create traditional home-cooked feasts like fish fry, prime rib, and wood-fired chicken. The drink menu is similarly rich in state pride, featuring 52 Wisconsin beers on tap and about 100 bottled beers, wines, spirits, and specialty drinks — including its namesake, the classic, hand-muddled Old Fashioned. As if the food and drink weren’t enough of a draw, the tavern has a rewards program, Big Shot, where points ($1 equals one point) can be redeemed for merchandise like bumper stickers, tap beers, Wisconsin cheese, or a party.

Wyoming: Million Dollar Cowboy, Jackson

Hope you're comfortable on the saddle — Million Dollar Cowboy Bar is as Western as they come, complete with leather saddles atop their bar stools. The joint refers to itself as a “landmark watering hole,” which is hard to deny since you can’t miss the enormous glowing sign across the front of the building, topped with a neon cowboy riding a bucking bronco. Upon entering, guests are greeted by a giant grizzly bear before coming face to face with the largest selection of single barrel Jack Daniels in the Northwest. The food at the attached steakhouse is great, and the live music is always entertaining, but there’s still nothing better than downing a drink at the bar of an old western saloon — especially one that was the first in the state to receive a liquor license after the repeal of Prohibition.


15 Best Healthy & Low-Sugar Protein Bars in 2020, According to Dietitians

Olivia Tarantino/Eat This, Not That!

Whether you're looking for a nutritious, on-the-go option to tide you over between meals or a portable snack to maintain muscle mass between workouts, low-sugar, high protein bars are often the answer to your nutritional needs.

"Protein bars are great for traveling, pre- or post-workout snacks, and as a snack to keep blood sugar balanced during busy days," says registered dietitian nutritionist Krista King, MS, RDN, LDN, CPT, of Composed Nutrition. "They are convenient to keep with you at your desk or in your bag for a quick snack on-the-go. They can also be a great addition for a fast and easy breakfast on-the-go," she adds.

When determining if eating protein bars is good for you, the protein source, how much there is, and what other nutrients it's paired with all need to be taken into consideration.

That's why we asked nearly a dozen nutritional experts for help in determining what criteria make the best protein bars.


15 Best Healthy & Low-Sugar Protein Bars in 2020, According to Dietitians

Olivia Tarantino/Eat This, Not That!

Whether you're looking for a nutritious, on-the-go option to tide you over between meals or a portable snack to maintain muscle mass between workouts, low-sugar, high protein bars are often the answer to your nutritional needs.

"Protein bars are great for traveling, pre- or post-workout snacks, and as a snack to keep blood sugar balanced during busy days," says registered dietitian nutritionist Krista King, MS, RDN, LDN, CPT, of Composed Nutrition. "They are convenient to keep with you at your desk or in your bag for a quick snack on-the-go. They can also be a great addition for a fast and easy breakfast on-the-go," she adds.

When determining if eating protein bars is good for you, the protein source, how much there is, and what other nutrients it's paired with all need to be taken into consideration.

That's why we asked nearly a dozen nutritional experts for help in determining what criteria make the best protein bars.


15 Best Healthy & Low-Sugar Protein Bars in 2020, According to Dietitians

Olivia Tarantino/Eat This, Not That!

Whether you're looking for a nutritious, on-the-go option to tide you over between meals or a portable snack to maintain muscle mass between workouts, low-sugar, high protein bars are often the answer to your nutritional needs.

"Protein bars are great for traveling, pre- or post-workout snacks, and as a snack to keep blood sugar balanced during busy days," says registered dietitian nutritionist Krista King, MS, RDN, LDN, CPT, of Composed Nutrition. "They are convenient to keep with you at your desk or in your bag for a quick snack on-the-go. They can also be a great addition for a fast and easy breakfast on-the-go," she adds.

When determining if eating protein bars is good for you, the protein source, how much there is, and what other nutrients it's paired with all need to be taken into consideration.

That's why we asked nearly a dozen nutritional experts for help in determining what criteria make the best protein bars.


15 Best Healthy & Low-Sugar Protein Bars in 2020, According to Dietitians

Olivia Tarantino/Eat This, Not That!

Whether you're looking for a nutritious, on-the-go option to tide you over between meals or a portable snack to maintain muscle mass between workouts, low-sugar, high protein bars are often the answer to your nutritional needs.

"Protein bars are great for traveling, pre- or post-workout snacks, and as a snack to keep blood sugar balanced during busy days," says registered dietitian nutritionist Krista King, MS, RDN, LDN, CPT, of Composed Nutrition. "They are convenient to keep with you at your desk or in your bag for a quick snack on-the-go. They can also be a great addition for a fast and easy breakfast on-the-go," she adds.

When determining if eating protein bars is good for you, the protein source, how much there is, and what other nutrients it's paired with all need to be taken into consideration.

That's why we asked nearly a dozen nutritional experts for help in determining what criteria make the best protein bars.


15 Best Healthy & Low-Sugar Protein Bars in 2020, According to Dietitians

Olivia Tarantino/Eat This, Not That!

Whether you're looking for a nutritious, on-the-go option to tide you over between meals or a portable snack to maintain muscle mass between workouts, low-sugar, high protein bars are often the answer to your nutritional needs.

"Protein bars are great for traveling, pre- or post-workout snacks, and as a snack to keep blood sugar balanced during busy days," says registered dietitian nutritionist Krista King, MS, RDN, LDN, CPT, of Composed Nutrition. "They are convenient to keep with you at your desk or in your bag for a quick snack on-the-go. They can also be a great addition for a fast and easy breakfast on-the-go," she adds.

When determining if eating protein bars is good for you, the protein source, how much there is, and what other nutrients it's paired with all need to be taken into consideration.

That's why we asked nearly a dozen nutritional experts for help in determining what criteria make the best protein bars.


15 Best Healthy & Low-Sugar Protein Bars in 2020, According to Dietitians

Olivia Tarantino/Eat This, Not That!

Whether you're looking for a nutritious, on-the-go option to tide you over between meals or a portable snack to maintain muscle mass between workouts, low-sugar, high protein bars are often the answer to your nutritional needs.

"Protein bars are great for traveling, pre- or post-workout snacks, and as a snack to keep blood sugar balanced during busy days," says registered dietitian nutritionist Krista King, MS, RDN, LDN, CPT, of Composed Nutrition. "They are convenient to keep with you at your desk or in your bag for a quick snack on-the-go. They can also be a great addition for a fast and easy breakfast on-the-go," she adds.

When determining if eating protein bars is good for you, the protein source, how much there is, and what other nutrients it's paired with all need to be taken into consideration.

That's why we asked nearly a dozen nutritional experts for help in determining what criteria make the best protein bars.


15 Best Healthy & Low-Sugar Protein Bars in 2020, According to Dietitians

Olivia Tarantino/Eat This, Not That!

Whether you're looking for a nutritious, on-the-go option to tide you over between meals or a portable snack to maintain muscle mass between workouts, low-sugar, high protein bars are often the answer to your nutritional needs.

"Protein bars are great for traveling, pre- or post-workout snacks, and as a snack to keep blood sugar balanced during busy days," says registered dietitian nutritionist Krista King, MS, RDN, LDN, CPT, of Composed Nutrition. "They are convenient to keep with you at your desk or in your bag for a quick snack on-the-go. They can also be a great addition for a fast and easy breakfast on-the-go," she adds.

When determining if eating protein bars is good for you, the protein source, how much there is, and what other nutrients it's paired with all need to be taken into consideration.

That's why we asked nearly a dozen nutritional experts for help in determining what criteria make the best protein bars.


15 Best Healthy & Low-Sugar Protein Bars in 2020, According to Dietitians

Olivia Tarantino/Eat This, Not That!

Whether you're looking for a nutritious, on-the-go option to tide you over between meals or a portable snack to maintain muscle mass between workouts, low-sugar, high protein bars are often the answer to your nutritional needs.

"Protein bars are great for traveling, pre- or post-workout snacks, and as a snack to keep blood sugar balanced during busy days," says registered dietitian nutritionist Krista King, MS, RDN, LDN, CPT, of Composed Nutrition. "They are convenient to keep with you at your desk or in your bag for a quick snack on-the-go. They can also be a great addition for a fast and easy breakfast on-the-go," she adds.

When determining if eating protein bars is good for you, the protein source, how much there is, and what other nutrients it's paired with all need to be taken into consideration.

That's why we asked nearly a dozen nutritional experts for help in determining what criteria make the best protein bars.


15 Best Healthy & Low-Sugar Protein Bars in 2020, According to Dietitians

Olivia Tarantino/Eat This, Not That!

Whether you're looking for a nutritious, on-the-go option to tide you over between meals or a portable snack to maintain muscle mass between workouts, low-sugar, high protein bars are often the answer to your nutritional needs.

"Protein bars are great for traveling, pre- or post-workout snacks, and as a snack to keep blood sugar balanced during busy days," says registered dietitian nutritionist Krista King, MS, RDN, LDN, CPT, of Composed Nutrition. "They are convenient to keep with you at your desk or in your bag for a quick snack on-the-go. They can also be a great addition for a fast and easy breakfast on-the-go," she adds.

When determining if eating protein bars is good for you, the protein source, how much there is, and what other nutrients it's paired with all need to be taken into consideration.

That's why we asked nearly a dozen nutritional experts for help in determining what criteria make the best protein bars.


15 Best Healthy & Low-Sugar Protein Bars in 2020, According to Dietitians

Olivia Tarantino/Eat This, Not That!

Whether you're looking for a nutritious, on-the-go option to tide you over between meals or a portable snack to maintain muscle mass between workouts, low-sugar, high protein bars are often the answer to your nutritional needs.

"Protein bars are great for traveling, pre- or post-workout snacks, and as a snack to keep blood sugar balanced during busy days," says registered dietitian nutritionist Krista King, MS, RDN, LDN, CPT, of Composed Nutrition. "They are convenient to keep with you at your desk or in your bag for a quick snack on-the-go. They can also be a great addition for a fast and easy breakfast on-the-go," she adds.

When determining if eating protein bars is good for you, the protein source, how much there is, and what other nutrients it's paired with all need to be taken into consideration.

That's why we asked nearly a dozen nutritional experts for help in determining what criteria make the best protein bars.


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