Adam, Joanna, and Zach puzzle over why it's become increasingly difficult to just get a drink at a restaurant bar, whether you're early for your reservation or just hoping to scope out a new place. Does it really pay in the long run for restaurants to be so miserly with bar space? 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.

Joanna is drinking: Two Brewers Yukon Single Malt Whisky

Adam is drinking: Olive Oil Gin Martini at LUCA

Zach is drinking: Thai Gimlet from Straightaway Cocktails

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

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