Bar Chef Gives You Some Bang For Your Buck
Shelby Lee Walsh — May 6, 2009 — Lifestyle
References: barcheftoronto
If you’ve ever wondered what a $45 martini (that’s worth the money) would look like, go to Bar Chef to find out. The laid back and posh ambiance paired with the most stellar drink menu I’ve witnessed is a recipe for a good time.
One of the most praised aspects of Bar Chef is their menu selection, starting with their top-end molecular drinks like the 1982 Apple made with 1982 Calvados, citric acid, granny smith foam, fresh granny smith, vodka and citrus dusted granny smith ravioli. These drinks are the stars of the Bar Chef Show.
Also worth some notice, is their sweet, savoury and sour cocktail menus. There is even a menu entitled, “Recession” that offers some delicious options that won’t leave your wallet empty.
One of the most praised aspects of Bar Chef is their menu selection, starting with their top-end molecular drinks like the 1982 Apple made with 1982 Calvados, citric acid, granny smith foam, fresh granny smith, vodka and citrus dusted granny smith ravioli. These drinks are the stars of the Bar Chef Show.
Also worth some notice, is their sweet, savoury and sour cocktail menus. There is even a menu entitled, “Recession” that offers some delicious options that won’t leave your wallet empty.
Trend Themes
1. Molecular Mixology - Opportunity for bars and mixologists to incorporate scientific techniques and molecular gastronomy into their cocktail creations.
2. Creative Menu Selection - Creating unique and innovative menus can attract customers and set a bar or restaurant apart from the competition.
3. Affordable Luxury - Offering high-quality and delicious cocktails at an affordable price can appeal to consumers looking for a taste of luxury without breaking the bank.
Industry Implications
1. Hospitality - The hospitality industry can embrace molecular mixology and unique menu concepts to enhance the customer experience and set themselves apart from competitors.
2. Food and Beverage - The food and beverage industry can explore the use of molecular techniques and creative menu offerings to create new and exciting flavor experiences for consumers.
3. Entertainment - Incorporating molecular mixology and innovative menu concepts can elevate the entertainment experience at bars and restaurants, attracting more customers and boosting revenue.
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