-The Times Business Section stops by Sixpoint’s brewery to take a gander at the business models of modern beer makers. The business can be tough, but Sixpoint has stuck it out with a combo of excellent product and an innovative sales strategy. If their Righteous Rye label is any indication, they’re only at the beginning of their success.
-Eater gets some feedback on their “charge bars for a smoking license” proposal. The majority of nightlife goers are for the ban, but a few bar owners would entertain the idea of getting a license. This issue won’t go away anytime soon, as even the discussion of the stress makes us want a cigarette.
-Fork in the Road has a nice chat with Brian McGrory, of the just opened West Village spot Highlands. He’s got some nice insights into Scotch, including how you can cook with it, drinks you can make with it, and how to make a non Scotch drinker get into the spirit. If only he included some information on how to bathe with it, we would be set.
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