The beverage shift began in 1998, and Mekong soon became the go-to spot in the area for bottled Belgian beers. Owner An Bui explains that the shift away from wine was due at least partly to the fact that wine didn’t pair particularly well with the Vietnamese menu. Fast-forward 20 years, and Mekong has been named to ’s list of Great American Beer Bars for the past three years-including first place overall in 20, when overall winners were ranked. Mekong Restaurant in Richmond, Virginia, originally started with a wine focus when it opened in 1995. Vietnamese Menu Pairs Perfectly with Beers Among the most highly regarded beer-focused restaurants are a 20-year-old Vietnamese restaurant in Richmond, Virginia the flagship restaurant of a six-location success story that began in Grand Rapids, Michigan and a Brooklyn, New York, bar with a secret restaurant that focuses on craft beer pairings and was recognized with its first Michelin star when the 2015 Michelin guide was released last fall. Questions abound, such as how to manage tap rotations and bottle selection, better hire and educate beer-savvy staff, and fine-tune a beverage menu to work with what the restaurant already has in place.Įven the most successful beer destinations had to address these very concerns at some point. ![]() ![]() ![]() As more full-service restaurants include a heavier focus on the beer side of their menus, implementing an elevated taps program opens up less-familiar service turf.
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