Obscurely nestled in a multi-story townhouse in San Francisco lies Trick Dog, a James Beard nominated drinking establishment run by The Bon Vivants. The vibe is decidedly homey with a warehouse feel, as a canine-themed neighborhood bar should be.

In this episode of “Across the Bar,” brought to you by the Foodable WebTV Network, we are joined by Morgan Schick, the creative director at Trick Dog/The Bon Vivants, who fell in love with bartending while working as the head chef at a nightclub in Portland. Schick walks us through three out-of-the-box cocktail creations — all named after calendar months and, naturally, dog names — including a drink built around a cheese garnish that includes whiskey, wine and beer.

How does Schick develop ideas for new drinks? What ingredient combinations are staples at Trick Dog? And how does the bar expedite service without sacrificing drink quality? Watch the full episode to find out!

There are three questions one must ask when developing new cocktails at VOX Table in Austin, TX: Does it taste good? Is it fun? And is it something you’re willing to make 100 times a night? In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we are joined by Travis Tober, the beverage director at VOX Table, a fun neighborhood joint. Tober slings three drinks for us behind the bar, including Herb Is the Word, Irish Goodbye and a brunch-only cocktail called Saturday Morning ’Toons (cereal and bourbon, anyone?). Watch the full episode as Tober dives into the creation and inspiration behind each cocktail.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, guests will be pining over the drinks at The Pinewood. Paul Barron joins partner and beverage director, Julian Goglia, as he introduces divine beverages that pop with aromatics.

From the Old Forester Bourbon-ginger-lime-and-more concoction called "Goonies Never Say Die!" to "Carried to Ohio," which features Georgia Bee Pollen and Aphrodite Bitters, this hip, urban-rustic gastropub shows off its flavorful flair.

Craft Bartender Jason Stevens, self-described as a normally timid guy, went into the bartending business for the social aspect of it.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we bring viewers into Bar Congress, an Austin establishment where Stevens serves as Director of Bars, Spirits & Beverage. Watch him concoct a historically classic 1930s New Orleans cocktail, dubbed the Vieux Carre; a refreshing Summer Bourbon Sour; and a Queens Park Swizzle.

Watch the full episode to get a taste!

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we are bringing viewers into Miami luxury at the Mandarin Oriental. The getaway’s resident MO Bar + Lounge features floor-to-ceiling glass windows, welcoming a perfect view of the city skyline, and cocktails vibrant in color, taste and texture.

Bar Manager Steve Minor is doing major things in the cocktail game. In this episode, he shows off his perfected Cloud 9 cocktail (St. Germain, lychee/hibiscus mix, Prosecco, lychee-stuffed candied hibiscus), a Southern Swizzle (Bourbon, creme de peche, fresh-squeezed lemon juice, peach nectar, mint, ginger beer, and bitters), and, for his final act, a cocktail off a “secret menu,” a Smoked Cuban Manhattan delivered in a steaming pot (smoked rum, house coffee bitters, simple syrup, orange peel). 

Micah Melton fell in love with bartending while attending culinary school. So when the Aviary opened in Chicago, the kitchen-driven bar seemed a natural fit. Now Beverage Director at the Aviary, Micah is part “mad scientist” for his innovative concoctions that cannot be replicated by any competition.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, Micah showcases three of his favorite cocktails: The Jungle Bird, a layered, tiki-style cocktail inspired from a 1970s classic that includes the spherification of rum; an evolving cocktail housed in a porthole that tastes completely different from the first sip to the last; and the O’Doyle Rules, a clarified, carbonated banana-flavored cocktail housed in a beaker complimented by an edible garnish that mirrors the flavor of the cocktail.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we are back at Boston’s Tavern Road, but this time, at the bar. Beverage Director Ryan McGrale recounts how he “accidentally" got involved in the bar business, and serves up three of his best cocktails, including a different take on a Manhattan, a new rendition of a Cosmopolitan, and a cocktail dubbed “Fishnets and Fangs.”

Watch the full episode for more!

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, host Paul Barron sits with Markus Yao, the Head Bartender at Boston's Gastropub Shojo and discusses the inspiration for the unique seasonal bar menu. One of the popular beverages, the "Cold Tea" mimics the look of a cup of traditional hot tea but is chilled to perfection with Oolong Tea Infused Vodka, Peach de Vigne, and lemon. The bar also gets creative with the Yakuza Old Fashioned, a twist on the classic with Japanese Whisky.

Watch the full episode to see how the bar incorporates specialty ice and an asian flare to their craft cocktails.

It’s Happy Hour! Enjoy this kick off to Across the Bar Season 3!

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, host Paul Barron slides across the counter from the taciturn but talented Chris Hewes at the Argyle located in Los Angeles. This bartending guru creates three cocktail concoctions that explode with flavor in every drop. The drinks featured are the the “Smoked Negroni,” complete with rose hip and rose-flower-infused dry vermouth, “The Hampton Island Tonight,” a mix of amaro, taverna, apparel, vodka and more, as well as “Berries on Fire,” which tantalize the taste buds with raspberries, strawberries, and lemon garnishing alcohol.

Watch the full video to see how you can quench your thirst.