Raising the bar - BostonHerald.com
And as he watched American consumers work their way from jug wine to chardonnay to viognier - and from French food to California cuisine to today’s New American cooking styles - Cannon figured it would only be a matter of time before a similarly refined approach to cocktails replaced the chintzy margarita box and the notion of the bar as restaurant waiting area.
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You’re currently reading “Raising the bar - BostonHerald.com,” an entry on Coow Woow
- Published:
- 05.27.08 / 7pm
- Category:
- Bars, Boston/Cambridge/Somerville, General, History, In the News, Popularity, Recipes
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