Adam, Joanna, and Zach discuss this rather curious question: while food programs at cocktail bars have gotten more and more elaborate and involved, do these bars actually want you to have a meal there? If so, why aren't more of them set up to facilitate a true dining experience? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to [email protected]. Thanks for listening, and be well.

Zach is drinking: Latta Wines Roussanne

Joanna is drinking: Dom Ruinart Blanc de Blancs 2013

Adam is drinking: Smoked Olive Martini at Seahorse

Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair

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