Lists

There's a certain amount of liberal bourgeois guilt among those of us who are paid to spend our days sampling things like squab-and-foie-gras croustillant and then write about it.

We generally don't discuss it, except perhaps after we've reached the bottom of the second or third scientifically blended cocktail at a place like Death & Co. in Manhattan's East Village and otherwise exhausted ourselves trying to pinpoint exactly what it was that gave that $13 glass of whiskey its particular piquancy. Was it an infusion of Fuji apple? Or the spiced pear?

After all, the downside of decadence is the sneaking suspicion that when the revolution comes (admittedly a remote possibility), we'll be rounded up with others of our ilk -- film critics, art historians -- and shipped off to some gulag in Alaska to break rocks.

The same sort of cynical despair gives us all manner of indy films and just about anything written by Jonathan Franzen. it also gives us the occasional tirade by a food writer, in this case last Friday's blog post by LA Weekly's Amy Scattergood, "Top 10 Foodie Words We Hate: Starting with Foodie."

Everyone loves "top ten" lists and the James Beard Foundation has come up with a great one, albeit slightly bigger than usual: They've compiled a baker's dozen (13 books) list of essential baking books.

"The hardest part is narrowing down the list," Kathleen Purvis, chair of the James Beard Foundation Book Awards Committee, told Slashfood."

"We [committee members] all picked five or ten books and then compared lists. Some of them were on everybody's list like Flo Braker, Carol Field and Maida Heatter. Those books immediately made the cut and then we started narrowing down. We had all baked from these books and could name our favorite recipes."

The culinary posse also wanted to ensure that the books selected encompassed not just baking cakes and cookies but savories and breads.

There's something about Vegas that makes people open their wallets -- and not just at the roulette wheel. According to the rankings of the top 100 independent restaurants by Restaurants and Institutions, the highest-grossing eatery in the nation is Tao Las Vegas Restaurant & Nightclub, which serves pan-Asian cuisine to Paris Hilton and common tourists alike.

The R&I list breaks it down so we can compare oranges to oranges. There's total sales, the size of the average dinner check, number of meals served, and seats per square footage. And when you look at the numbers, you can see that Tao Las Vegas isn't the top moneymaker by just a little. Its 2009 sales revenues are more than double its nearest competitor -- which, sadly, was the recently shuttered Tavern on the Green, despite the fact that the average dinner check at Tao was only five bucks higher than the Tavern's, and Tao actually seated only about a quarter the number of diners that the Tavern did. So far, the venerable Joe's Stone Crab in Miami Beach is hanging on at third place -- with numbers strikingly similar to the Tavern's.

A weekly look at the draft selection in beer-friendly bars across the country.

Where's the best place to grab a beer in Salt Lake City, Utah? Despite its unexpected name, many would suggest a bar known as the Bayou.

"The whole idea of the Bayou, people gathering together and the mix of different cultures -- that's what we had in mind with the name," says Mark Alston, who owns the bar with his wife. Speaking with him, his philosophy seems to boil down to one word: "different."

To create a great beer bar in Utah, owners have to be different. Law prohibits the Bayou from carrying any draft beers over 4% alcohol. Bottles, on the other hand, can have any ABV, a rule that Alston finds ironic. "Yesterday we sold a bottle of [Sam Adam's] Utopia to a table of four guys," he uses as an example. Utopia can clock in at upwards of 27% alcohol by volume -- ridiculously high by beer standards, and fine in Utah since it's served in the bottle -- but when it comes to draft beer, that would never fly.

This odd discrepancy in the rules partly explains why the Bayou has focused so much on bottled beer, not draft, since opening in 2002. "That's why our bottled beer selection has 230 beers," Alston explains. "We can sell whatever we want."

Read more about the Bayou and check out its recent draft list after the jump.

Photo: Matthew Wholderfield, Flickr.

A weekly look at the draft selection in beer-friendly bars across the country.

Here's one to file under "Why doesn't every beer bar in America do that."

Seal Beach, California's much heralded Beachwood BBQ offers a live HopCam, offering prospective patrons a chance to peek at their big draft beer board anytime via the bar's Web site.

In the past, What's On Tap has heaped praise upon bars that keep their beer list current online, but eventually most establishments fall victim to the number one reason why Web sites go out of date: laziness. It ain't easy typing those beers up and publishing them on the Internet for all to see, especially for less Web-savvy business owners. Plus, any good owner knows having a current list up on the wall in person is top priority. Otherwise, customers wouldn't know what's available to order.

Photo: House of Sims/Flickr

A weekly look at the draft selection in beer-friendly bars across the country.

Imagine walking into a bar with 39 beers on tap, four more on cask. Limiting things down to your favorite style doesn't help: There are 10 IPAs available on draft alone.

As more and more establishments become beer-friendly and focus on offering up as many taps as possible, this scenario is not uncommon. It plays out at beer bars all across the country. In fact, the initial example is precisely what happened to this writer last night.

Luckily, this particular bar has drinkers best interests in mind. New York City's Rattle N Hum is one of many establishments that have taken to offering beer flights, small (yet reasonable) pours of a number of the different brews available. Rattle N Hum ups the ante by make their flights affordable. Patrons can procure 4 ozs. of any four drafts for the same price as a pint.

And why not? 16 ounces of beer is 16 ounces of beer. Flights might take a little more pouring and glassware to accommodate, but the bartender is still moving product at the same cost per ounce. And is it any more work than serving up an infinite number of free tasters many drinkers demand before investing in a full glass? Drinkers appreciate the effort, and those four ounce pours can go down pretty fast, causing big beer drinkers to go for more. Plus trying his new favorite brew might just be the reason a person buys that next drink.

Photo: theporterbeerbar.com

A weekly look at the draft selection in beer-friendly bars across the country.

When Molly Gunn and her husband, Nick Rutherford, served their first pint at The Porter fifteen months ago, they had done more than just open a new beer bar and restaurant: They were opening up a new part of Atlanta, GA, to delights of craft beer and microbrews.

"We're very lucky there is another bar near here called The Brick Store that is super committed to craft beer and small beers," says Gunn. "They paved the way for us, but they are in a totally different neighborhood."

Realizing the growing demand for great beer throughout the Atlanta area, The Porter seemed to fit a niche in their part of town. A number of local bars featured a few crafts on tap, but none offered a selection as robust as theirs, featuring over 30 taps and 300 bottles.

The response has fit their expectations: "It's been great. We've definitely found that beer is recession proof. People still want to drink and it's a less expensive option than wine." Then, with a laugh she adds, "You still want to drown your sorrows."

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• Yes, you can! -- ditch the supermarket and make these 10 food items, that is.
• In these lean times try easy on the pocketbook and easily jazzed up red beans and rice.
• This plastic will fit nicely next to your ATM card.
• Say hello to the banana's big brother.
• With only two pans and some cans of soup, you too can make a panini.
• Do you know what this squashing machine is?
• Chili purists, turn away -- delicious meatless chili in a slow cooker.

A weekly look at the draft selection in beer-friendly bars across the country... and occasionally beyond.

"We don't see many Yanks around here," says a bartender as he pours a couple pints.

True, Sheffield, England is not a tourist epicenter in the United Kingdom. Due east from Liverpool and about 160 miles north of London, the former steel hub is better known for its working-class roots and recent economic redevelopment than for attracting much worldwide attention.

However, the city has spawned a number of prominent music acts over the years, including Def Leppard, the Arctic Monkeys and synth-poppers the Human League. The 1997 international hit film The Fully Monty was even set in Sheffield.

The Rising Sun is a friendly brewery pub (not to be confused with a "brewpub") on the west side of town. They are directly associated with Sheffield's Abbeydale Brewery, meaning they always have five of their unique ales on the handpumps (as opposed to a "brewpub" which brews its own beer on the premises). In addition, the Rising Sun features a rotating selection of seven other real ales from guest microbreweries around the country.

In England, cask-conditioned beer is known as real ale and has a rich history, as the tradition of the English pub predates fancy, modern refrigeration. Ales were far more commonly (and easily) brewed and kept cool by storing kegs in the pub's cellar. Handpumps (or beer engines) brought the liquid to the pint using natural human power instead of any forced carbonation. Some stodgy types, in fact, only refer to real ales as "beer" -- pretty much anything else is a "lager."

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• If you still haven't recovered from the New Year's Eve hangover, try one of these salves.
• Kick off your post-holiday recovery with a winter salad.
• Do you dare cook plantains at home?
• A Mexican Christmas dinner is indeed traditional American.
• Start 2010 on the right foot with this mysterious piece of culinary tech.
• Will ramen finally graduate college, or will pho give it a failing grade?
• If you made a go-vegan resolution, why not munch on vanilla pound cake?