April 15 2012 issue
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IN SERVICE The benefits of serving wine on tap Julianne WillWines on tap provide another alternative for serving customers. It’s not often that I belly up to the bar and ask, "What’s on tap?" For me, beer has its place—a relatively small one, limited to sweltering afternoons at a ball game or a street festival. But the selection at Vera, a Spanish tapería in the heart of Chicago’s West Loop, appeals to me. That’s because chef-owner Mark Mendez and his sommelier-wife Elizabeth serve wine from kegs. "After getting married in Sonoma County in 2009," says El...
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