• Purpose of the visit:

First you need to decide with whom and on what occasion you go to a bar or cafe. Restaurateurs divide the purpose of the visit into four groups:

1. family and friendly get-togethers;
2. business meeting;
3. romantic date;
4. banquet (birthdays, weddings, anniversaries, etc.).

Each group has its own selection criteria. For a romantic date important factors are: quality service, cozy interior, live music.

When choosing a place for a business meeting pay attention to: the prestige of the institution and the contingent of its visitors, the speed of service, the noise level (the less, the better).

For a holiday with friends or family are guided by these indicators: the best price / quality ratio (cost of food should be adequate to its quality, in this case there is no sense to overpay), proximity to home (especially if the company will be children), a wide range of alcohol, speed of service.

In the case of a banquet, the availability of a spacious hall, secure parking and the cost of food are important indicators.

• Gathering information:

Once the purpose of the visit is known, move on to the selection of a particular institution. First, you need to gather as much information as possible about the candidates closest to your home. Perhaps one of the institutions will suit you. If you don’t find any, you will have to widen your search.

You can get information from directories, brochures, the Internet, or ask acquaintances about their favorite places. Now more or less respectable restaurants, bars and cafes have their own website, which indicate: the exact address, map, pictures of interior and even the approximate cost of food.

The advantage of the Internet and the fact that the forums can find reviews from visitors who were there. I advise you not to ignore such a source of information. If there are a lot of negative reviews and specific shortcomings, it may be an indication of problems in the institution.

• Pre-visit or phone call:

A very important stage, during which the institution is evaluated. Of course, it is better to go and orient yourself on the spot, but not always there is such an opportunity, so many make an order by phone.

During the visit or a phone call, I advise you to evaluate the politeness of the staff’s answers and the completeness of answers to questions. The representative of the place, talking to you, should give out as much information as possible, and not wait until they start asking questions.

An important factor is the time after which you were given attention. Indirectly, it indicates the speed of service. If no one came to the phone a couple of minutes, or during a personal visit you had to wait a long time for the representative of the institution, it is possible that the ordered dishes or the waiter will also have to wait for an eternity.

In addition to questions that depend on the purpose of the visit, you need to ask the representative of the institution the following:

• The availability of ventilation (air conditioning) system in the hall where you will rest;
• style of cuisine (Russian, French, Italian, etc.);
• whether there are alcoholic beverages that your company prefers, for example, people who are used to drinking grappa, find this drink not in every bar;
• whether there is security;
• the number and contingent of other people who will be in the same room with your company;
  payment methods (cash only or cashless payment is possible).

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Distinctive features

American whiskey is different from Scottish and Irish whiskey. The recipe for the drink was brought to the United States by immigrants from Europe, but it has undergone many changes over time. Almost all of them occurred by accident or due to some peculiarities.

The biggest difference in taste comes from the original raw material. The rest of the world mostly makes whiskey from malted barley. In America they replaced it with corn. It was not because of a desire to be different, there were problems with the “right” grain on the continent. The chosen product enriched the taste of the drink, so the producers are not planning to give it up even now, when there are more opportunities.

In addition, many distilleries age the drink in charred oak casks rather than the usual ones. Curiously enough, this peculiarity also came about by accident. Once there was a fire in a large cellar. Tanks were damaged and there was no way to replace them. Whisky was kept in partially charred barrels. It turned out to be a good influence on the drink’s taste. So now the containers are specially smoked by fire.

What’s the right way: bourbon or whiskey?

The main difference between bourbon and whiskey is the peculiarities of making the drink described above. The American drink also differs from the European one in its pleasant golden color. Its taste is softer, slightly sweet. American whiskey and bourbon are synonymous. Both versions of the drink’s name are correct. If you say “bourbon,” you don’t need to add the definition of “American” – it’s clear by default.

Visually, the name of alcohol from the U.S. is not always different from European alcohol. Bottles of American bourbon often carry the words “whiskey. However, many companies still prefer “bourbon,” because the former is usually associated with Ireland. The Scottish variant (whisky), on the other hand, is only available in the country of origin, so you don’t see it in the United States.
It is believed that bourbon got its name in honor of the village of the same name, located in Kentucky. It was there that the best drink in the country was brewed. Today, the lion’s share of American whiskey is still produced in Kentucky.

Classification

Every bourbon is American. But not every whiskey made in the U.S. can be labeled with bourbon. It is worth understanding these nuances in order to choose a worthy alcohol. The basic classification divides the drink into two large groups:

– Straight is a real bourbon with at least 51% corn. Aged for more than 2 years, no extraneous additives are allowed.

– Blended – a blend of straight, neutral alcohols and colorants.

The first type of bourbon meets the standards enshrined in U.S. law. It is called “fair” bourbon. After distillation it is bottled in special barrels at 62.5% or less. The manufacturer himself decides how many degrees bourbon gets when bottling – most importantly, not less than 40%. If the ageing period of the alcohol does not exceed 4 years, the information about the youth of the drink must be written on the label.
The blended type of American whiskey is considered second-rate. It does not refer to bourbons and is not regulated by standards.

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This seemingly simple restaurant is located in SoHo, and it appeared there only a few years ago. The familiar burritos, tacos, and quesadillas don’t seem to surprise anyone, but the quality of the dishes was appreciated by many New Yorkers and visitors, and soon establishments opened all over New York (South Park Avenue, Greenpoint, Williamsburg). But the authentic Calexico Cart restaurant is located at the intersection of Prince St. and Wooster St.

Olive Tree Café

This cafe on McDougle Street in Greenwich Village is first and foremost notable for its entourage. For example, Charlie movies are projected on the walls 24 hours a day, and every table has crayons on it for you to draw or write on the black table while you wait for your order. The basement is home to a once-famous club that has lost its popularity in modern times.

Important

In New York City, it is by no means impossible to ignore the many Italian restaurants that are scattered not only in Little Italy, but basically all over the city and, first and foremost, Manhattan. Some of them are of truly important historical significance or are just wildly popular among New Yorkers, which speaks volumes about the quality of the establishment better than any advertising.

Grimaldi’s Pizzeria, The Grimaldi’s neighborhood has two things going for it: a visit under the Brooklyn Bridge and the best pizza in New York City. At first glance, Grimaldi’s looks like a club-a long line at the door of an old, unassuming building. But the harsh truth is that it’s not a club but rather Grimaldi’s, a pizzeria that is so beloved by New Yorkers that the line is long enough to get there in no time at all. Part of the reason for the line is that you can’t reserve a table here. But as soon as the Grimaldi’s specialty pizza appears in front of you, all memories of the wait fade away – there’s hardly any better pizza in New York.

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