Adam, Joanna, and Zach discuss some of the recent expansions for iconic cocktail bars like Dante, Death & Co., and The Dead Rabbit: can they keep the quality high even in newer, larger settings? What is the end game for this kind of expansion? Can someone create the Shake Shack of bars? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to [email protected]. Thanks for listening, and be well.

Joanna is drinking: Bearface Triple Oak Canadian Whisky

Zach is drinking: W.T. Vintners Destiny Ridge Vineyard Syrah

Adam is drinking: Negroni at Dante Seaport

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