
The children are finally asleep, the crushing weight of solo parenting, with also our other childcare provider out of town, it’s been a little much. Z: Single malt has been what I’ve been drinking, because it’s really good for me. And that night, when she finally did fall asleep, as it turns out, not for very long, but in the interim between when she was awake and awake again, I definitely poured myself a sizable pour of Lagavulin, which is one of my favorite single malts. It’s been a bit of a… It’s fine, but my daughter, who’s not quite a year old, had a very difficult time going to bed one night. And so I have mostly been drinking to survive, me and the kids. Z: Well, at time of recording, my wife has been out of town for work since Sunday. J: I mean, there’s wonderful culture there too, but for those two things, I think it excels, maybe a little underrated.Ī: I think it is. J: It’s a great city for eating and drinking, I think. J: So a lot of good eating and drinking this weekend. And then we went to BoccaLupo, which had cocktails too, but we had some Coast wine that was very delicious. We went to The James Room, which was also great, a lot of wonderful classic cocktails. They have Thai-inspired classics on their menu, which were really great. J: And then we went to a few different cocktail spots.

One was Miller Union, and we had some delicious Foradori wine. And then outside of that, we went to a number of very good restaurants while we were there. A few standouts for me were Paula Harrell Wines, Chris Christensen’s Bodkin Wines, and wines from Natasha Williams under the label called, I’m going to mess it up, and I’m so sorry, but Lelie van Saron, it’s a South African wine. J: So wine-wise, while we were there, we had some really delicious stuff from different winemakers around the world, actually. J: But it was such an honor to win that award, and so much fun to drink so many wonderful wines and have great cocktails. Keith Beavers: We don’t know what we said. I think we both blacked out a little bit, but it’s okay. Z: She had paragraphs on me, but not on you guys, sorry.Ī: I saw when you gave it, and went back to Keith and I was like, “What’s happening?” I, in my haze and nervousness, totally forgot to mention you and Josh, Adam. So I just stuffed it in a bag and took it on the plane. It was like the last thing we did was win an award. Z: Did you take the award with you the whole time, like when you win the Stanley Cup? Did you tour it around Atlanta? We drank a lot of wine, and then we went out and drank a lot of drinks. Went down there with colleagues, Keith and Katie. Zach Geballe: And in Seattle, Wash., I’m Zach Geballe.Ī: And this is the “VinePair Podcast.” Welcome back from Atlanta, Joanna.Ī: How was the Hue Society’s Wine and Culture Fest?

Joanna Sciarrino: And I’m Joanna Sciarrino. Listen on Spotify Or Check Out the Conversation HereĪdam Teeter: From VinePair’s New York City headquarters, I’m Adam Teeter.
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The trio try to figure out if the labor pool actually shrunk or if more restaurants need to rethink their service models. On this episode of the “VinePair Podcast,” hosts Adam Teeter, Joanna Sciarrino, and Zach Geballe discuss why labor shortage and restaurant closures remain the norm for the restaurant industry even as Covid-19 related restraints are no longer in place.
