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Drinking fruit juice is a superb way to boost the percentage of nutrients that we absorb from fruits, and most notably – antioxidants. A juice machine will sufficiently tear open the tightly bound fibers in fruits to free great numbers of antioxidants making them available for digestion.
Drinking fruit juice is a superb way to boost the percentage of nutrients that we absorb from fruits, and most notably – antioxidants. A juice machine will sufficiently tear open the tightly bound fibers in fruits to free great numbers of antioxidants making them available for digestion. If we eat whole fruits, we just loosen a small amount of these antioxidants by comparison. Basically, when we create fruit juicer recipes we let go of fiber to achieve a boost in the number of other nutrition.
It is also interesting to understand that the different colors of fruits point out what specific antioxidants they embody. These antioxidants are the plant pigments that deliver this wonderful stream of color. This is why it is a great idea to eat/drink as many colors as we can to take advantage of the plethora of antioxidants and their respective benefits. So, let’s investigate the respective colors, which antioxidants create them and the benefits for health they may provide.
Blueberries, blackcurrant, acai berries and some species of cranberries are a superb source of antioxidants called anthocyanins. Anthocyanins create distinctive hues of blue moving to almost black based their concentrations and their acidity levels. Anthocyanins help maintain strong and supple arteries to keep at bay heart disease, raised blood pressure levels and they also help defend us against cancer.
It is an antioxidant called lycopene that creates the red coloring in fruits. Lycopene has been one of the more often-studied of antioxidants and discovered to be very effective at lowering our chances of developing cancer and especially at reducing the risk of prostate cancer in men. Inexplicably. lycopene assembles inside of the prostate tissue to protect it from free-radical damage that sometimes results in cancerous growths.
It is an antioxidant called hydroxy carotenoid that creates the yellow color in lemons, yellow plums, and other yellow fruits. In spite of the fact, there is very little data referring to the effects of this antioxidant, hydroxy carotenoid can help protect us from cancer and heart-related problems as all antioxidants do.
Oranges, guava, and other orange-hued fruits contain the powerful antioxidant called beta-carotene. Research has shown that beta-carotene is excessively powerful at defending us against cardiovascular problems and connected conditions. One study concluded that elderly people who eat at least a serving of beta-carotene rich foods each day are fifty percent less likely to fall victim to a coronary infarction as the people who eat less than one serving a day!
One of the biggest factors driving this market is the increasing trend towards health and wellness where consumers are shifting from carbonated drinks towards natural beverages.
Fruit juice is a liquid that is naturally contained and extracted from fruits. Although many fruit juices are obtained as a result of expressing the liquid from the whole or cut fruit, there are many fruits where the distinction is not so apparent, e.g. fruits like apple, mango, and banana when squeezed yields little or no juice; rather flesh is obtained which, when comminuted, will result in a dense puree and directly cannot be consumed as a drink. For commercial purposes, processes involved in juice manufacturing differs from fruit to fruit
Fruit juices are produced and consumed for their refreshing character, nutritional benefits and as a good source of instant energy. The fruit juice market has strong margins and has shown strong growth over the past several years. One of the biggest factors driving this market is the increasing trend towards health and wellness where consumers are shifting from carbonated drinks towards natural beverages free from sugars, flavors and preservatives.
Although the more developed regions such as Western Europe and North America currently account for the majority of the fruit juice consumption, future growth in these markets is expected to be limited as a result of the high maturity levels in these market. Meanwhile, developing markets such as Asia, Latin America and the combined markets of the Middle East and Africa, are projected to display superior growth rates over the forecast period. Large population and rising incomes in these regions will prove to be the major factors driving the growth of the fruit juice industry in the coming years.
IMARC’s latest study “Fruit Juice (Orange Juice) Manufacturing Plant Project Report: Industry Trends, Manufacturing Process, Machinery, Raw Materials, Cost and Revenue” provides a techno-commercial roadmap for setting up a fruit juice manufacturing plant. The study, which has been done by one of the world’s leading research and advisory firms, covers all the requisite aspects of the fruit juice industry. This ranges from macro overview of the market to micro details of the industry performance, processing and manufacturing requirements, project cost, project funding, project economics, expected returns on investment, profit margins, etc. This report is a must-read for entrepreneurs, investors, researchers, consultants, business strategists, and all those who are planning to foray into the fruit juice industry in any manner.
Key Questions Answered in This Report?
What are the key success and risk factors in the fruit juice industry?
How has the fruit juice market performed so far and how will it perform in the coming years?
What is the structure of the fruit juice industry and who are the key players?
What are the various unit operations involved in a fruit juice manufacturing plant?
What is the total size of land required for setting up a fruit juice plant?
What are the machinery requirements for setting up a fruit juice plant?
What are the raw material requirements for setting up a fruit juice plant?
What are the utility requirements for setting up a fruit juice plant?
What are the manpower requirements for setting up a fruit juice plant?
What are the infrastructure costs for setting up a fruit juice plant?
What are the capital costs for setting up a fruit juice plant?
What are the operating costs for setting up a fruit juice plant?
What should be the pricing mechanism of fruit juice?
What will be the income and expenditures for a fruit juice plant?
James Beard-nominated Chef Brad Kilgore is adding another restaurant to his ever-growing Kilgore Culinary Group on Friday, May 24th, with the opening of Ember in Miami’s Design District. Located inside Paradise Plaza, Ember is a wood-fired American bistro showcasing a classic and modern take on wood-fired dishes, smoke laden meats, homemade pastas and shareable sides.
“At Ember, I am really going back to my roots” says Kilgore. “I am excited to share my take on traditional American fare and elevate the dishes I grew up on. Not only are we focusing on the grilling but also paying special attention to our sauces, including my secret BKQ sauce, a take on my favorite sauce, Bearnaise and other interesting options ”
Whether sitting in the 90 seat dining room or at the more personalized 6 seat chef’s counter, the aroma of the woodfired oven will fill the space. The menu at Ember will be broken down by cold starters, warm appetizers, Over the Embers, mains, From the Grill, sides, sauces, and sweets. Focusing on dishes not traditionally found on the grill, Brad Kilgore, alongside Chef de Cuisine Nick Graves, has created a flavorful spin for this menu, highlights include:
Fire Roasted Lasagna: Layers of Pasta Ricotta Charred over the embers topped with a Mushroom and Roasted Tomato Ragu
Duck Breast: Charred Cabbage “kraut”, Raisin Jus with Indian Flavors
Variety of steaks offered Classic or “Embered”
Bone in Short Rib with Coffee and Black Bean Salt
Grilled Strawberries and Cream: Grilled Angel Food Cake, Black Pepper Crema, Roasted Strawberry Compote
Tableside Branded Creme Brulee
Designed by Mark Diaz from MAD Design, the 3,200-square-foot indoor/outdoor space has been inspired by the streamline moderne-style of art deco architecture and furniture. “One of the objectives at Ember was to redefine the aesthetic of masculinity by bringing a balance to the traditional norms associated with a masculine space. Ember expresses itself as a bold yet soft aesthetic, providing a warm, light environment with a refined but approachable design; its elegance is understated,” says Diaz.
Ember is located at 151 NE 41st St Unit 117, Miami, FL 33137 and open for dinner serving beginning at 6:30 p.m., while the bar will open at 6:00 p.m., with brunch and lunch launching in the near future. For more information on Ember, please visit www.embermiami.com and follow Ember on Instagram at @embermiami. Reservations available at opentable.com.
Conrad Indianapolis announces today the appointment of Sven Hildebrandt, who joins the hotel’s award-winning team as Executive Chef. In his new role, Hildebrandt will oversee all banquet operations, including everything from large corporate assemblies to intimate social events at Conrad Indianapolis, which was voted the No. 1 hotel in Indianapolis by U.S. News & World Report for the last six consecutive years.
A culinary visionary, Chef Hildebrandt joins the Conrad Indianapolis team from the Hilton McLean Tyson’s Corner in Virginia, where he was Executive Sous Chef. During his six-year term, he managed all banquet and pastry culinary operations while assisting with daily operations for room service as well as the hotel’s on-site restaurant. Hildebrandt brings over 20 years of culinary experience with luxurious, award-winning hotel properties in Virginia, Arizona and Ireland. He received his culinary arts diploma from Hotel Russischer Hof in Weimar, Germany.
“With Indianapolis’ growing culinary scene, it took standout talent to become a part of our team,” said Greg Tinsley, General Manager of Conrad Indianapolis. “We found this culinary and catering talent in Chef Hildebrandt. His enthusiasm and cultural background will provide a worldly culinary experience for our guests.”
Conrad Indianapolis is known for its extraordinary event spaces, including the Vienna Ballroom, Artsgarden and Long-Sharp Gallery, which are frequently used for weddings, meetings and galas. Hildebrandt will lead the culinary team in offering the opportunity to create a custom menu and experience.
“I’m excited to start a new chapter of my career at Conrad Indianapolis,” said Hildebrandt. “I see great opportunity and look forward to sharing my passion for food with our valued guests.”
Chef Hildebrandt is a three-time Marriott International Elements of Excellence Award winner and recipient of Meetings & Conventions’ Gold Platter Award.
For more information on Conrad Indianapolis, visit www.conradindianapolis.com or follow along on Facebook, Twitter and LinkedIn.
Southern California’s historic AAA-Four Diamond Mission Inn Hotel & Spa located just outside of Los Angeles — is thrilled to announce the opening of The Sushi Bar. Under the direction of Sushi Chef Chuck Adkins, The Sushi Bar brings a new dining experience to Riverside with a fresh, modern take on traditional sushi for guests and locals to enjoy.
Located just off the lobby at The Mission Inn Hotel & Spa, The Sushi Bar welcomes diners with an inviting lounge atmosphere, relaxing music and contemporary decor. Sushi Chef Chuck Adkins has infused the menu with his creativity and will incorporate an “izakaya” dining style with small plates. Guests can also expect chef tastings “omakase” as it’s traditionally referred to in Japan.
“I am excited to be at the helm of The Sushi Bar and to introduce diners to all the possibilities of sushi and Japanese cuisine,” noted Sushi Chef Chuck Adkins who was born in Japan and has been practicing the art of sushi since 1999. “The beauty about sushi is that there’s no right or wrong way to eat it, so there will be something for everyone from hot plates to traditional rolls.”
Featuring only the freshest ingredients from purveyors in the Little Tokyo Historic District of Los Angeles and wild catch from Hawaii, the menu highlights classics such as Spicy Garlic Edamame and Miso Soup and introduces inventive izakaya style plates such as Yellowtail Carpaccio topped with olive oil, yuzu, jalapeno and pink peppercorn and Tuna Soy Truffle with pecorino cheese beneath various yuzu toppings. House Signature Rolls found only at The Sushi Bar include Keepers of the Inn Roll with spicy tuna, avocado, cucumber and mango with yuzu ponzu dressing and a drizzle of mango sauce; Garlic Seared Hamachi Roll with spicy tuna, avocado and shrimp tempura beneath seared Hamachi, garlic paste, and yuzu ponzu sauce.
“The Sushi Bar is a wonderful addition to our award-winning dining options, with a menu inspired by first-rate ingredients and a pleasing atmosphere designed to appeal to guests and locals from close by and beyond,” stated Duane Roberts, co-owner of The Mission Inn Hotel & Spa.
Kelly Roberts, co-owner of The Mission Inn Hotel & Spa, added, “We’re pleased to welcome Sushi Chef Chuck to the team, and to offer a new standout destination for sushi in Riverside.”
For more information or to make reservations at The Mission Inn Hotel & Spa, please call 1-800-843-7755 or visit www.missioninn.com.
Montage Laguna Beach is pleased to announce three new talented chefs holding key positions on the culinary teams for the resort, including the elegantly casual all-day dining venue The Loft and the standalone signature restaurant Studio.
“With the addition of these three exceptional, highly experienced and innovative talents, we are excited to provide new destination-worthy dining pleasures throughout Montage Laguna Beach,” said Anne-Marie Houston, general manager for the 255-room resort. “New Executive Resort Chef David Serus, The Loft Chef Joosung Lee and Studio Sous Chef Robert Rando each bring enthusiastic dedication to his craft and expert culinary management leadership skills to the various dining venues at the resort.”
Executive Chef David Serus Oversees Culinary Operations for Montage Laguna Beach
Chef David Serus brings to Montage Laguna Beach his refined approach to food preparation by outsourcing the best seasonal products, applying well-executed classic techniques and keeping flavor profiles clean and distinctive. With over 25 years of luxury culinary experience, he is well-equipped to oversee operations for the resort’s special events, meetings, weddings and banquets. Additionally, lending his culinary support and business acumen to the resort’s restaurants, Serus is looking forward to perfecting the exceptional dining options Montage Laguna Beach offers.
Raised in Le Mans, France, and taking early inspiration from watching his grandmother in her kitchen and working at his uncle’s bakery during school vacations, Serus knew early on excelling at fine hotel restaurants would be his chosen career. After attending cooking school in Quimper, France, he served a year in the French navy and then worked at two Michelin Star restaurants — one in London and the other in the South of France. He went on to work seven years at Four Seasons Hotels and Resorts, followed by 17 years working for The Ritz-Carlton Hotels & Resorts across the U.S., including serving as executive chef at The Ritz-Carlton, Dove Mountain, Arizona; The Ritz-Carlton, Orlando Grand Lakes, Florida; and The Ritz-Carlton, Washington, D.C. In 2013, Serus was awarded the prestigious title of Maître Cuisiniers de France (Master Chef of France) from the French culinary community, of which there are only 86 in the U.S. He’s an avid cookbook collector and enjoys exploring the region on his motorcycle.
Chef Joosung Lee Creates New Menus at The Loft
Seoul, Korea-born and raised, Culinary Institute of America, Hyde Park graduate Chef Joosung Lee is leading the culinary team at The Loft at Montage Laguna Beach. He is introducing enticing lunch and dinner menus that reflect inventive California cuisine heightened by Asian and other global food influences and flavors. With over 15 years of working in prestigious kitchens, including the now closed The Dining Room Ritz-Carlton Pasadena, Charlie Palmer in Costa Mesa and at Scarpetta, Montage Hotel and Spa, Beverly Hills, Lee is excited to be creating new dishes at The Loft drawing on his love for the bounty of seasonal, interesting multi-cultural ingredients available from area markets and purveyors and the use of fresh herbs from the resort’s gardens.
Overlooking the Pacific, The Loft, a chic all-day dining destination for Montage Laguna Beach guests and local casual food lovers, is known for its outstanding dining experience and interactive Cheese Gallery with over 30 selections of regional and international cheeses. Lee’s innovative new lunch menu offers temptations including Artisan Sandwiches such as Arugula Pesto Wrap and Crispy Chicken with emmental and red cabbage. New entrées include Shrimp Chitarra, Seared Ahi Tuna Niçoise and more. His new dinner menu designed for food devotees features refreshing Cantaloupe and Cucumber Gazpacho; Superior Farms Lamb Chops with sorrel pesto, vanilla-braised treviso and aged balsamic; Sunburst Squash with tarragon, chili flakes and lime; and other new selections. The chef has also created new Pasta and Grain dishes, Choices From The Ocean and local side Accompaniments.
Sous Chef Robert Rando Working with Chef de Cuisine Benjamin Martinek
Since attending The Culinary Institute, Hyde Park, New York, Studio’s new Sous Chef Robert Rando’s culinary career trajectory started when he worked at various starting positions at Relais & Châteaux Toppers at the The Wauwinet hotel in Nantucket, Massachusetts. Then it was on to New York City’s Eataly and positions at Mario Batali’s former Lupa Osteria Romana, also in Manhattan. From there, Rando gained the job as saucier chef de partie and then sous chef at famed Relais & Châteaux Castle Hill Inn, Newport, Rhode Island, and most recently he returned to Toppers as sous chef and then chef de cuisine.
Rando has left the East Coast to bring his years of high-end luxury dining experience to the West Coast, where he will be in the kitchen of Studio, working in collaboration with Chef de Cuisine Benjamin Martinek at this luxurious signature restaurant perched bluffside over the Pacific. Rando will be an important part of the team that creates Studio’s à la carte menus, much-loved tasting menus, special wine dinners and private dinners at the Chef’s Table — all featuring exquisite French cuisine inspired by local purveyors and markets, as well as Studio’s expansive garden. Rando says he “is particularly excited to be cooking with diverse seasonal Southern California ingredients in such a stunning ocean setting.”
Chef Karl Worley has announced his latest project, ‘za, a restaurant serving wood-fired pizzas that are handcrafted with locally sourced, Southern ingredients. Starting in July, Worley will be slinging pies in Nashville’s Hillsboro Village neighborhood, in a space adjacent to the second location of his first restaurant concept, Biscuit Love.
Like its older biscuit-centric sister, ‘za will offer a fast-casual experience. Guests will begin by ordering from a menu of 12-inch pies at the counter, and all pizzas will be served in to-go boxes giving the diners the option to “take out or hang out.” Family-style tables made by local craftsmen, Novel Woodworks, will offer communal dining, and the space will be clean and modern, utilizing elements such as subway tiles and light maple wood, a color palette of deep red, off-white, and charcoal, and a custom Italian-made pizza oven will be installed prior to opening.
From One Dough to Another
What started as a food truck founded by Karl and his wife, Sarah, in 2012, Biscuit Love hit Nashville by storm, becoming a local staple for biscuits and brunch. Seven years and three brick-and-mortar locations later, the concept boasts local and national acclaim, with a continued dedication to working with local suppliers and giving back to the Nashville community.
A trip to Italy inspired the Worleys to begin their next venture, during which they discovered that pizza–just like biscuits–brings everyone to the table. Karl saw obvious parallels between Italian and the Southern American food culture so close to his heart, and so ‘za was born from this inspiration to merge the two to create a new dining experience for Nashvillians.
“This is an exciting next step for us, and I’ve loved the chance to flex my creative muscles in the kitchen in a new way,” says Karl. “We’ve been blessed to know some really amazing small producers here in Middle Tennessee, and we’re excited for the opportunity to work closely with them to source the ingredients for ‘za. We want this to serve as a gathering place for families that offers an easy dining option while maintaining our standards of local ingredients and true hospitality.”
What to Expect
A menu of eight pies, topped with ingredients such as locally made Italian sausage, mint, mozzarella, and red sauce; thinly sliced and roasted potatoes, caramelized onions, mozzarella, and white sauce; and spicy salami, red onion, honey, mozzarella, and red sauce will start from a four-day-fermented whole wheat dough, then wood-fired in a custom pizza oven. There will also be two salads available for purchase (a traditional Caesar and a grain-centric salad made with arugula), a house-made ricotta dip, and tiramisu for dessert. Local and regional beer and wine will be available for purchase.
In addition to the communal dining room, guests will have the option to dine at the standing bar or outdoor patio, should they choose to “hang out” after ordering their pies.
The full menu will be served from 11 a.m. to 9 p.m., seven days a week. For more information, please visit www.zayall.com.
Continuing with its unwavering commitment to consumer-centric innovation, STUBBORN SODA — a line of craft sodas in unique flavor combinations created by PepsiCo — unveiled new aluminum can packaging to meet the needs of today’s foodservice operators and restaurant guests. Previously offered in glass bottles, the three flavors in cans unlock growth in on-premise occasions as well as off-premise channels, like on-demand delivery and catering. STUBBORN SODA continues to be available on fountain, with a comprehensive portfolio of eight flavors.
Today’s operators are faced with the unique challenge of serving people across multiple channels, and this brings new considerations across packaging and delivery. As consumer expectations rise around sustainable business practices and consumption, aluminum cans offer not only seamless delivery, but take into consideration its impact on the environment.
An internally incubated niche brand anchored in consumer empathy and insights, STUBBORN SODA’s continued innovation brings the scale and service of PepsiCo to both small operators and national enterprises. The new operator-facing ads highlight STUBBORN’s unapologetic commitment to serving up flavorful beverages with exceptional ingredients.
“Honoring our brand ethos ‘It’s Good To Be Stubborn,’ the new packaging innovation and accompanying ad campaign are a testament to our promise to bringing best-in-class, design-forward and growth-driving innovation to operators everywhere,” said Scott Finlow, Chief Marketing Officer, PepsiCo Foodservice. “STUBBORN SODA has a loyal fan base that loves the great taste and high-quality ingredients in our drinks, and with these cans, we’re excited to give our fans the opportunity to have their STUBBORN SODA when and where they desire.”
First launched in 2015, STUBBORN SODA’s line of crafted sodas come in eight bold and unexpected flavor combinations on fountain: Black Cherry with Tarragon, Citrus Hibiscus Orange, Agave Vanilla Cream Soda, Classic Root Beer, Lemon Berry Acai, Pineapple Cream Soda, Draft Cola and Draft Cola Zero Sugar. Of these, the three flavors available in cans are Black Cherry with Tarragon, Agave Vanilla Cream Soda and Classic Root Beer. Formulated with Fair Trade Certified Cane Sugar (except Draft Cola Zero Sugar), the brand offers a unique flavor-forward soda experience that appeals to consumers looking for great taste and high quality ingredients.
The new cans will be unveiled at the National Restaurant Association Show in Chicago on May 18-21, 2019. For more information about STUBBORN SODA, visit www.stubbornsoda.com.
PepsiCo products are enjoyed by consumers more than one billion times a day in more than 200 countries and territories around the world. PepsiCo generated more than $64 billion in net revenue in 2018, driven by a complementary food and beverage portfolio that includes Frito-Lay, Gatorade, Pepsi-Cola, Quaker and Tropicana. PepsiCo’s product portfolio includes a wide range of enjoyable foods and beverages, including 22 brands that generate more than $1 billion each in estimated annual retail sales.
Guiding PepsiCo is our vision to Be the Global Leader in Convenient Foods and Beverages by Winning with Purpose. “Winning with Purpose” reflects our ambition to win sustainably in the marketplace and embed purpose into all aspects of the business. For more information, visit www.pepsico.com
Brockmans Gin, the super-premium new-style gin ‘Like no Other’, is expanding across the U.S., opening up distribution in Florida, Georgia, Tennessee, Illinois, Michigan, Missouri & Colorado beginning in the first quarter of 2019. Working with Blue Ridge Spirits & Wine Marketing, Brockmans’ newly appointed national sales and marketing partner, the brand has appointed distributors in each state to lead the charge for expansion and growth. Brockmans new market distributors include:
Florida: Republic National Distributing Company (954) 421-9990
Georgia: National Distributing Company (404) 696-9440
Tennessee: Athens Distributing Company email@example.com
Illinois: Breakthru Beverage (708) 298-3333
Michigan: Republic National Distributing Company (734) 324-3000
Missouri: Major Brands (314) 645-1843
Colorado: Republic National Distributing Company (303) 734-2680
“With the addition of these markets, Brockmans has now expanded its footprint beyond the Northeast to the South, Midwest and West regions,” said Neil Everitt, Co-Founder and CEO of Brockmans Gin. “Brockmans was created to be more exciting, different and delicious than the traditional gins of the past. The distinct character of our award-winning gin has enjoyed tremendous success and exceeded expectations throughout the world. We are thrilled to partner with Blue Ridge and our new distributors to offer our distinctive, new style gin ‘Like no Other’ to retailers, on-premise accounts and ultimately consumers in our expansion markets.”
Brockmans signature taste is created with a blend of botanicals including blackberries, blueberries, coriander, bittersweet orange peel and juniper berries. This combination of botanicals is steeped in pure grain spirit for up to 24 hours to release the flavors and then distilled in a traditional copper still. Conventional gin aromas of juniper and angelica marry with the refreshing citrus flavors and the rounder top notes of blueberry and blackberry resulting in a gin that is so smooth it can be enjoyed on its own over ice or as the primary ingredient in a range of classic and contemporary cocktails.”
Brockmans Gin has been awarded Gold Medals in three prestigious international competitions including the inaugural Global Spirits Awards, the 2017 SIP awards and the 2017 International Craft Spirits Awards. It is available in 750ml at a suggested retail price of $34.99. For more information, visit www.brockmansgin.com.
Today, Wurzak Hotel Group, in conjunction with Proprietors LLC and DoveHill Capital Management, announces the debut of Sparrow at The Dalmar, the city’s newest lifestyle hotel that recently opened in the heart of Fort Lauderdale. Boasting sweeping city views from the 25th floor, Sparrow features a main bar, lounge and an expansive patio bar. Sparrow is created and operated in partnership with Proprietors LLC, the lauded hospitality company behind cocktail institution, Death & Co.
Drawing inspiration from both the clean lines, natural materials and open spaces of 1950’s and 1960’s American modernism, Sparrow brings to a life an environment that is simultaneously nostalgic and contemporary — offering guests a one-of-a-kind cocktail and culinary experience in Fort Lauderdale. Transitioning smoothly between interior and exterior identities, Sparrow is anchored by a main bar and lounge indoors and an outdoor bar with a mix of city and ocean views. The space also features a private dining room that seats 12 and is separated from the lounge by a mid-century inspired sliding glass partition.
“The Dalmar is all about doing what has never been done in Fort Lauderdale and creating an inspired hospitality destination,” said Jake Wurzak, president of Wurzak Hotel Group and visionary behind The Dalmar. “I truly believe we’ve done that with Sparrow through incredible views, a retro, urban design that transports you back to the 1960’s, and an out of this world cocktail and culinary program thanks to our partners, Proprietors LLC. This community has been so supportive of the hotel and have helped bring our restaurants and bars to life, so we’re ready for everyone to experience this special space and give it a vibe unlike any other. Sparrow will absolutely be the place to be in Fort Lauderdale.”
As guests enter Sparrow, they are welcomed by a moody, playful atmosphere, replete with deep-hued furniture, abundant greenery and accents of natural wood and brass. At the main bar, guests can experience an inventive list of original cocktails, separated into three categories: Cruise Control, featuring easy-drinking tropical riffs on classics like the Apocalypso (Plantation 3 Star Rum, Avua Prata Cachaça, Mango, Lime Juice, Mint), Adventurous, showcasing more daring, luxurious ingredients like in Kill The Lights (Elijah Craig Bourbon, Carpano Antica Sweet Vermouth, Spiced Pineapple, Angostura Bitters) and Group Format, which includes a selection of signature libations finished and presented tableside for large parties. A selection of wines and sparkling by the glass and bottle, ciders and draft beers are available at both bars.
As guests venture out to the patio bar, they can take in the best views the city has to offer, stretching from downtown Fort Lauderdale to the Atlantic Ocean. With an eclectic, retro-style bar and larger than life mural by local artist Amauri Torezan, the patio embraces its airy environment with a drinks program of fresh, colorful and crushable cocktails. The menu itself has a smaller and more focused selection of offerings, playfully designed around Floridian pastels. Each cocktail incorporates seasonal fruits, herbs and citruses, resulting in a unique marriage of Mediterranean Aperitivo, tiki and classic cocktails.
“Sparrow’s perch high above Fort Lauderdale has been a phenomenal inspiration for our beverage program,” says Devon Tarby, Partner at Proprietors LLC. “From here, you can see the ocean off into the distance, the sun setting on inland Florida, and the twinkling of city lights — elements that inspired every corner of our menu. There are modest nods to tropical drinking traditions, but we’ve also embraced the agricultural bounty of this amazing state and the vibrant urban areas with so many cultural influences.
We want every guest to feel the things that make Fort Lauderdale and Florida special, celebrated in every glass.”
Drawing influence from the open rooftop views and coastal location with a nod to Old Florida, both indoor and outdoor spaces feature a food menu that complements Sparrow’s cocktail programs and atmosphere. Comprised of fun, creative, shareable plates by Proprietors LLC’s Culinary Director, Wes Hamilton, the food selection at Sparrow focuses on seasonal ingredients and crisp flavors, showcasing dishes such as Sweet Corn Fritters with Avocado Remoulade, Lobster Ceviche, Crispy Mushroom Steamed Buns, and more.
Sparrow is open Thursday through Saturday, from 5 p.m. — 2 a.m., and is located in The Dalmar at 299 N Federal Highway, Fort Lauderdale FL 33301. For reservations, call 954-945-9500 or visit www.thedalmar.com.