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Episode 121: Kevin Sintumuang on Esquire Magazine's America's Best Bars 2020 List
Manage episode 269857032 series 1569833
Esquire's Culture and Style Director Kevin Sintumuang discusses this year's America's Best Bars list, an eclectic class of new and classic bastions of beer, wine, cocktails, and myriad foods. Join us for this fun, energetic celebration of the distinct pleasures bars offer and a look at how the magazine creates the list, as well as some of this year's selections. Yes, we're in a pandemic, but many of these bars are offering takeaway or outdoor service, and they and other bars need your support. So let's all raise a glass to them an all the bars out there that provide escape and conviviality.
Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more.
Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.
THINGS YOU SHOULD KNOW:
Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.
We'd love if you followed us on Instagram.
For Andrew's writing, dining, and personal adventures, follow along at his personal feed.
Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!
312 つのエピソード
Manage episode 269857032 series 1569833
Esquire's Culture and Style Director Kevin Sintumuang discusses this year's America's Best Bars list, an eclectic class of new and classic bastions of beer, wine, cocktails, and myriad foods. Join us for this fun, energetic celebration of the distinct pleasures bars offer and a look at how the magazine creates the list, as well as some of this year's selections. Yes, we're in a pandemic, but many of these bars are offering takeaway or outdoor service, and they and other bars need your support. So let's all raise a glass to them an all the bars out there that provide escape and conviviality.
Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more.
Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.
THINGS YOU SHOULD KNOW:
Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.
We'd love if you followed us on Instagram.
For Andrew's writing, dining, and personal adventures, follow along at his personal feed.
Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!
312 つのエピソード
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