Lesley Jacobs Solmonson

1 week ago | barandrestaurant.com | Lesley Jacobs Solmonson

In its nascent form, globalization has been around for millennia as exploration and conquest led to the discovery of treasures from distant lands. These treasures were diverse, but some of the most lasting and influential are the indigenous foods of each continent and their dispersal around the world. Today, access to exotic flavors has never been easier thanks to the connectivity facilitated by the internet.

2 weeks ago | barandrestaurant.com | Lesley Jacobs Solmonson

Today’s continuing cocktail renaissance, a phrase that has been used ad infinitum but still captures the zeitgeist, is an ever-evolving creature, particularly with regard to perceptions about vodka. The golden age of the cocktail, lasting from the mid-1800s to early 1900s, was notably vodka-less. Spirits were bold and flavorful, whether spicy rye whiskey or juniper-forward gin.

1 month ago | barandrestaurant.com | Lesley Jacobs Solmonson

The hospitality industry experienced massive upheaval during Covid, necessitating quick pivots in order for establishments to stay in business. Many businesses were forced to close; others are still getting back on their feet. While “to go” and delivery options helped establishments stay afloat and keep some staff employed during this stressful period, the road to recovery has been dotted with challenges, including how to handle employee wages and compensation.

1 month ago | barandrestaurant.com | Lesley Jacobs Solmonson

When pirates roamed the high seas, rum put the "yo-ho-ho” in a bottle. Around 1900, it featured in the Cuba Libre—originally Bacardi rum, Coke, and lime juice. Starting in the 1930s, the Tiki craze produced multiple drinks that relied on rum for its potent kick. But, while a few specialty rums existed, the majority were mass-produced, often spiced as a gimmick, artificially flavored, and overly sweet.

Feb 22, 2025 | foodrepublic.com | Lesley Jacobs Solmonson

Gin and tonic was the first alcoholic drink I ever had. I immediately fell in love with the herbal notes of the gin balanced by the slightly bitter, slightly sweet hallmark of the tonic water. With the perfect proportions of gin and tonic, it's a hard drink to mess up – two ingredients and a slice of your chosen citrus. however, one night, a bartender messed up, causing me to nearly spit out my drink. He had put club soda in rather than tonic water. The result was an eye-opener, to say the least.