Tag: bars

Drink Pink: Where to Dine and Donate in Honor of Breast Cancer Awareness Month in Houston – Houston Press

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October is Breast Cancer Awareness Month, and Houston’s dining scene is serving up specials for the cause. From pink cocktails to sweet treats, local restaurants and bars are offering specials that help raise funds and awareness for breast cancer research and support.

Here’s where you can sip, snack and show some love this October:

Arnaldo Richards’ Pico’s, 3601 Kirby

All October, Pico’s is honoring Breast Cancer Awareness Month with its Two Dine for $69 experience. Guests enjoy a specially curated three-course menu for two, featuring authentic Mexican flavors, and $4 from each menu purchased is donated to the University of Texas MD Anderson Cancer Center to support cancer research and patient care. Celebrate with great food and a cause that matters.

The Audrey Restaurant & Bar, 9595 Six Pines

All month long, the “Pink Lady Oyster” special is $4 per oyster, paired with Veuve de Vernay Brut Rosé by the glass ($9) or bottle ($35). A portion of all Pink Lady Oyster sales is donated to the Breast Cancer Research Foundation.

Azumi, 4444 Westheimer

October means $1 from every glass of rosé or rosé sake at Azumi goes directly to local nonprofit The Rose and its work to provide screening and treatment options for both insured and uninsured patients.

HiFi at The Finn, 712 Main

All October, HiFi — the vinyl listening cocktail lounge inside The Finn — is raising a glass for a cause with the Rose Warrior cocktail ($10). Made with vodka, fresh lime juice, house-made hibiscus simple syrup, and carbonated hibiscus soda, $2 from each drink is donated to the Susan G. Komen Foundation.

J-Bar-M Barbecue, 2201 Leeland

All through October, J-Bar-M Barbecue is serving up a pink Texas-sized cinnamon roll in honor of Breast Cancer Awareness Month. A portion of proceeds from the sweet treat will be donated to The Rose – Breast Center of Excellence.

Kazzan Ramen & Bar, 191 Heights

Kazzan Ramen & Bar is supporting Breast Cancer Awareness Month with its specialty cocktail, By Any Other Name. Crafted with Nikka Coffey Gin, rose syrup, shikuwasa citrus, liqueur de pamplemousse, sparkling wine and strawberry, $1 from every drink sold benefits The Rose.

Kenny & Ziggy’s New York Deli, 2327 Post Oak

The Houston deli is painting its signature black and white cookies pink this month. $3.95 each, all month long.

Little Woodrow’s, multiple locations

Throughout October, Little Woodrow’s hosts “Pink Party” nights at all its Greater Houston locations. Expect drink specials (like Pink Whitney lemonade vodka) and fundraising raffles, with the proceeds benefiting The Rose.

Liberty Kitchen, 963 Bunker Hill, 4224 San Felipe

This October, Liberty Kitchen is serving up Pink Lady Oysters ($4 each) and Veuve de Vernay Brut Rosé ($9/glass, $35/bottle) as part of a special menu supporting the Breast Cancer Research Foundation. A portion of proceeds from every Pink Lady sale goes directly to life-saving breast cancer research.

The Spot, 2003 Emancipation

All October, The Spot is raising a glass for Breast Cancer Awareness Month with its Pink Panther cocktail.

Tago, 1120 Dennis
Tago is mixing up pink for a purpose this October with its French Kiss cocktail: Prosecco, Grey Goose, Chambord, lime and pear. For every order, 25 percent of proceeds are donated to The Rose.

This article appears in Jan 1 – Dec 31, 2025.

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Brooke Viggiano

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October 2, 2025
12 Egg-Free Bar Recipes You’ll Want to Bake Again and Again (Family-Friendly & Fun!)

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Looking for sweet treats that are both easy and egg-free? You’re in the right place! I’ve gathered 12 of my favorite Egg-free Bar Recipes that are perfect for any occasion — from chewy blondies to fruity oat bars. These recipes are simple to make, family-approved, and proof that you don’t need eggs to create something truly delicious. Whether you’re baking with kids or just treating yourself, these bars are sure to become your new go-to favorites.

If you’ve ever tried baking without eggs, you know it can feel a little tricky — but I promise it doesn’t have to be! Over the years, I’ve tested countless bar recipes in my kitchen, and I’ve finally rounded up 12 Easy egg-free Bar Recipes that are not only simple to make but totally delicious. These bars are perfect for anyone with an egg allergy, for families who want safer treats, or just for those days when you’re out of eggs but still craving something sweet.

From chewy blondies to fruity oat bars, each recipe in this collection has been chosen because it’s dependable, tasty, and just plain fun to bake. I love how easy these bars are to whip up, whether it’s for a quick after-school snack, a bake sale, or a cozy afternoon treat. Baking egg-free doesn’t mean missing out — in fact, these recipes might just become your new favorites!

Best Eggless Sugar Cookie Bars (Easy)

These Eggless Sugar Cookie Bars are soft, tender, and cakey! They’re bursting with buttery goodness and are a breeze to make.

Easy Eggless Blondies

These Easy Eggless Blondies prove that you don’t need eggs to bake something rich, chewy, and absolutely irresistible. You can mix them up in minutes with everyday ingredients, and they’re quick to make with simple pantry staples.

Eggless Chocolate Chip Cookie Bars

These Eggless Chocolate Chip Cookie Bars are soft, chewy, and loaded with gooey chocolate chips in every bite!

Best Eggless Brookies

These Eggless Brookies are the best of both worlds in every single bite—decadent, fudgy brownies swirled together with chewy, chocolatey cookies. What’s even better is how simple they are to make. You don’t need anything fancy, just some basic pantry ingredients you probably already have on hand.

Easy Eggless Lemon Bars

These Eggless Lemon Bars are pretty simple to make and only require 7 ingredients! The shortbread crust is buttery and crunchy, which is the perfect match for the lusciously sweet and tart lemon filling.

Eggless Easy Cranberry White Chocolate Bars

These Eggless Easy Cranberry White Chocolate Bars are the perfect blend of tangy, sweet, and indulgent, with chewy cranberries, creamy white chocolate, and a luscious orange-scented frosting

No Bake Key Lime Pie Bars (Easy!)

These No Bake Key Lime Pie Bars are a refreshing, fuss-free dessert that tastes like summer in every bite! They’re creamy, zesty, and layered over a buttery graham cracker crust—no oven required.

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Eggless Pumpkin Bars (Super Easy!)

These Eggless Pumpkin Bars are soft, moist, melt in your mouth, and topped with the dreamiest cream cheese frosting.

Eggless Lemon Blueberry Cheesecake Bars

These Eggless Lemon Blueberry Cheesecake Bars are creamy, sweet, fruity, and they’re as delicious as simple to make. The perfect plan-ahead dessert.

Eggless S’mores Cookie Bars

hese Eggless S’mores Cookie Bars are soft, chewy, and packed with layers of gooey marshmallow, melty chocolate, and buttery graham cookie dough.

Eggless Snickerdoodle Bars

These Eggless Snickerdoodle Bars are wonderfully soft and buttery. Quick, simple, and you don’t even need a mixer to make them!

Eggless Easy Strawberry Bars

These Eggless Easy Strawberry Bars are buttery, fruity, and sweet! They only require 10 minutes of prep time and a few simple ingredients.

This roundup is just the beginning

Bake, slice, savor—egg-free bars await!

Browse my complete collection of egg-free bar recipes and discover even more delicious bakes.

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Oriana Romero

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September 27, 2025
Want a no bake dessert that takes minutes to put together?!?!
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If you love the combination of chocolate and peanut butter, you are going to love these little treats!

❤️WHY WE LOVE THIS RECIPE

We love rice krispie treats, and these are made differently, but you still get the delicious marshmallow cream. It’s spread on top of the honey graham crackers that are mixed with peanut butter and powdered sugar. So good and so easy! These are perfect for any gathering, especially a small one, since they are made in an 8X8. Plus you can’t go wrong with a no bake treat!

SWAPS

You could do a few swaps on this dish, you could use semi-sweet chocolate chips, white chocolate chips or butterscotch. We added nuts on top; you can leave those off. We like the crunchy peanut butter, but I am sure the smooth would work as well. We haven’t tried this with almond butter, but I don’t see why it wouldn’t work.

OTHER DELICIOUS RECIPES

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⭐TIP

We keep these in the refrigerator and like to set them out for about 10 minutes before serving them. We love them cold.
Chocolate Peanut Butter Treats

Anne Walkup

Only a handful of ingredients and so simple to make! Your family will love these delicous Chocolate Peanut Butter Treats.

Prep Time 10 minutes

3 hours

Total Time 3 hours 10 minutes

Course Dessert

Cuisine American

18 honey graham cracker squares crushed

1 stick of butter melted or 8 tablespoons

1 2/3 cups powdered sugar

1/2 cup crunchy peanut butter

1 7 1/2 ounce jar marshmallow fluff

1 cup dark chocolate morsels can use whatever chocolate chips you like or even use butterscotch chips

Crush the crackers and put in large bowl.(I put them in a plastic ziplock bag and crush with rolling pin). Melt the butter and add to crumbs. Mix well with spoon.

Stir in the powdered sugar and peanut butter. Mix well and press into a greased 8 inch square pan.

Remove the top from the marshmallow fluff and heat in microwave in the jar until you can spread over crumb mixture evenly. (You have to watch it constantly or it will come out of the jar.)

Next, melt the chocolate chips in microwave until they can be spread over the marshmallow. Refrigerate 2 to 3 hours until you can cut evenly with a knife. Cut into squares or bars.

I keep these refrigerated.

Keyword Chocolate Peanut Butter Treats

Let us know by commenting below!

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Anne Walkup

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September 24, 2025
This New Women’s Sports Bar Levels the Playing Field

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Nora McConnell-Johnson can recall the exact day when she came up with the idea to open a Chicago women’s sports bar. It was October 17, 2021, and she was watching game four of the WNBA finals — the Chicago Sky versus the Phoenix Mercury — huddled with other fans on the back patio of a Wicker Park bar. Not ideal, but after calling around town, it was the only place she could find to watch the game with the sound on.

“Back then, it was not only hard to find a place to watch games, but it also felt really disrespectful,” says McConnell-Johnson, a lifelong athlete and collegiate rugby player. “That was a catalyzing moment for me.” (For the record: The Sky won that game and the championship.)

Not too long after, McConnell-Johnson heard from her rugby-playing friends in Portland, Oregon, about a new place dedicated to women’s sports — the Sports Bra. Then A Bar of Their Own opened in Minneapolis where she’s from. “I was like, ‘This isn’t fair,’” she says. “Chicago should have this too.”

At 3 p.m. on Saturday, September 27, McConnell-Johnson will open Babe’s Sports Bar, a Logan Square sports bar where only women’s sports will be played on the eight flatscreens, the occasional Puppy Bowl notwithstanding.

Babe’s owner Nora McConnell-Johnson wants to shine the spotlight on women’s athletics.
Logan Square Photo

Babe’s is part of a growing movement driven by women’s sports fans like McConnell-Johnson, who’ve been treated as afterthoughts by traditional sports bar culture, which tends to focus on men’s sports (the lion’s share of what’s televised by major networks). Since 2022, bars such as Rough and Tumble, Pitch the Baby, and Untamed Spirits, have sprung up across the United States. In Chicago, Edgewater welcomed Whiskey Girl Tavern, an LGBTQ-friendly sports bar and lounge. At the same time, women’s sports have become increasingly popular among broader audiences — both men and women — even as pay in women’s sports leagues often trails far behind men’s professional athletics.

Step into Babe’s 1,600-square-foot space with a cozy back patio, and little remains of its former tenant, Music Lounge, which closed in late 2017. In place of the drop ceiling, black walls, and curtained windows, the long room now has a funky retro vibe with a bright pink wall on one side and a wooden L-shaped bar on the other. Yellow plaid barstools complement the yellow banquette opposite them. Futuristic light fixtures hang throughout the space. Towards the back, there’s a digital photo booth from Chicago’s A&A Studios not far from a vintage scoreboard on a wall. In the bathrooms, the lighting shifts from pink to green, further highlighting the disco balls hanging from the ceiling.

Babe’s bar manager Margaux Lent, designer and project manager Ilyana Schwartz, and owner Nora McConnell-Johnson.
Logan Square Photo

“The Babe’s team loves an aesthetic,” says McConnell-Johnson, referring to a group of women who all have left their marks at Babe’s, including project manager Ilyana Schwartz of Last Call Design and Build, Leah Headd, muralist Alyssa Low, and Mo, who designed the menu. “Babe’s is like if your grandma was a basketball star and had an awesome basement.”

Babe’s drink menu includes a hibiscus pale ale beverage manager Margaux Lent created in collaboration with Marz Brewing. The five drafts will feature four local beers and a tapped prosecco. A strong wine program is in the works — think a rotating selection of a red, white, orange, and rosé, says McConnell-Johnson — available by the glass, carafe, and bottle. There will be six cocktails and a selection of nonalcoholic and low-alcohol drinks.

The bar lacks a kitchen but guests are welcome to bring in their own food and the Babe’s team will have utensils at the ready. Babe’s is working with neighboring Yaba’s Food & Middle Eastern Grill on a nightly French fry drop — a bonus snack for folks hanging around the bar. “Scofflaw does the chocolate chip cookie. There was a hotel in New Orleans that would do 10 p.m. peanut butter and jelly sandwiches,” McConnell-Johnson says of the fry drop inspiration. “I love a little thing like that.”

Various trophies are on display, along with the ribbons, photos, and trading cards epoxied into the surface of the high-top tables (the handiwork of Headd); the ephemera was donated by women who answered a request on Babe’s social media and newsletter. “All these amazing women were athletes who competed at high levels, fought for what they deserved, and also maybe didn’t get to the heights that they wanted,” says McConnell-Johnson. “For a lot of the women who donated stuff, even just the act of finding them and remembering those times was really special.”

Initially, McConnell-Johnson, who worked in education policy for the Chicago Public Schools, didn’t think she was going to be the one to open a women’s sports bar. Rather, she hoped to inspire someone who had experience in the industry to take the leap and then she’d be a regular at their bar.

It was while discussing the details of her idea with her college rugby teammate, Torra Spillane, that McConnell-Johnson realized that if she wanted it to happen, she was the person to do it. It became a reality when Spillane and her husband, who live in New York, came on as partners. A crowdfunding campaign followed and raised $75,000 within a few months.

After looking at a half dozen spots, they chose the Armitage location, partially because it had already been a bar, assuming it would be a turnkey situation. But after Music Lounge closed, a moratorium on liquor licenses was implemented on the block. McConnell-Johnson met with community members who were apprehensive at first, but once she explained what Babe’s was going to be and how she was approaching it, the mood changed and the liquor license was reinstated.

Babe’s will feature eight televisions dedicated to showing women’s sports.
Logan Square Photo

McConnell-Johnson further cemented Babe’s future by meeting with the area’s alderwoman, Jessie Fuentes. “She’s a former educator, she’s also queer, and she’s a big sports fan,” says McConnell-Johnson, who saw this as a sign.

In addition to televised sports, Babe’s will have in-house programming to sync with big games. Dubbed “Between Periods,” the pregaming will provide context on what they’re about to watch, ranging from team stats and player details to insider gossip. “If it’s celebrating women athletes, we’re there,” says McConnell-Johnson.

“Women’s sports are still growing and being developed, but one of the missing pieces is the accessibility of watching it,” says McConnell-Johnson. “We see Babe’s as a real cultural space that can help facilitate growing that fandom in the ecosystem.”

Babe’s Sports Bar, 3017 W. Armitage Avenue. Open 4 p.m. to midnight Monday through Thursday; 4 p.m. to 1 a.m. Friday; noon to 1 a.m. Saturday; and noon to midnight Sunday. Opens September 27.

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Lisa Shames

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September 22, 2025
Daily Evening Randomness by Hendy

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“The freedom of the open road is seductive, serendipitous and absolutely liberating.”

Is there anything more quintessentially American than a classic road trip? Packing up the trunk, filling the tank, and just hitting the open road. The bathroom breaks, the greasy spoon diners, the endless stretch of highway, it’s all part of the charm.

Growing up in Canada, the road trip ritual always included a stop at Timmies, whether or not it was the best coffee around didn’t matter, it was tradition.

Welcome to Daily Evening Randomness, where we wind down for the evening under whatever random theme we’ve chosen that night. Tonight? The Great American Road Trip.

Buckle Up!

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Hendy

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September 19, 2025
Daily Evening Randomness by Hendy

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“If you can remember anything about the 60s, you weren’t really there.”

Welcome to the second ‘Daily Evening Randomness By Hendy,’ where each night we do a little ‘nightcap post’ that follows whatever random theme we’ve chosen for the evening.

I’m not sure what it is about the 60s, but I’ve always been fascinated by it. The fashion, the music, the lack of social media leaving people feeling awful all of the time… you know, little things.

Tonights ‘Daily Evening Randomness‘ is dedicated to the 1960s. So, pour yourself a drink, maybe throw on a record, and enjoy some old photos of a time we’ll never see again!

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Hendy

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September 18, 2025
Daily Evening Randomness by Hendy

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The internet doesn’t stop just because the sun goes down.

Welcome to ‘Daily Evening Randomness By Hendy,’ a place where we can wind down, have a laugh, and enjoy whatever random sh!t I threw together for that particular evening.

When John called me about this idea, I happened to be at an airport bar in Leeds, nearing the end of a pint of something that I wished was Guinness, but wasn’t.

“Can I make one about Guinness?” I said.

“Hendy, make it about whatever the f**k you want, just make it good, and add ‘By Hendy’ to the title for the first couple of days. That way, you have to own it.” John replied.

So, here we are. I’m making this first post while plugged into my laptop at a pub in Dublin. This post will be different every evening, but this evening, it’s about John and I’s mutual love for Irish Pubs.

Welcome & Enjoy!

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Hendy

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September 17, 2025
Love pecan pie.. step back.. these are for you!
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❤️WHY WE LOVE THIS RECIPE

We love pecan pie and we love the flavor of maple so this is the perfect combination! These bars are so good and come together with ease. They set up really well and we enjoyed them for a family gathering and everyone agreed they were great. They also keep well in an air tight container. This is a recipe you can make a day in advance; we actually thought they were better the next day.

SWAPS

We use rolled oats but you could use instant oats too. We also used 2 cups of all-purpose flour, but you could do 1 cup of whole wheat and 1 cup of all-purpose. We like the whole pecans but you could chop them up if you like.

⭐TIP

I did put these in the fridge to help them set and they set up perfect. I had to let them sit to room temperature to cut them. These were an immediate hit!

OTHER DELICIOUS RECIPES
Maple Pecan Pie Bars

Judy Yeager

Maple Pecan Bars are the best treat! Super easy to make and wonderful addition to any occasion. Perfect for the holidays.

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Course Dessert

Cuisine American

Crust:

1 cup graham cracker crumbs I put the crackers in a plastic bag and crush them with a rolling pin until I get a cup

2 cups all-purpose flour could use 1 cup of all-purpose and 1 cup whole wheat

1/2 cup old-fashioned rolled oats uncooked (could use the minute or instant oats)

1/2 cup brown sugar

1 1/2 sticks or 12 tablespoons or 3/4 cup butter softened

Topping for Crust:

1 cup brown sugar

1 cup maple syrup

4 tablespoons butter melted

2 teaspoons vanilla extract

1/4 teaspoon salt

3 eggs

3 1/2 cups pecan halves

In a mixing bowl combine the graham cracker crumbs, all-purpose flour, rolled oats and brown sugar. Whisk together with wire whisk. Cut in the butter until mixture is like coarse crumbs. Spray a 9 x 13 baking dish with cooking spray and press crust into bottom of dish. Bake in preheated 350 degree oven for 15 minutes. Remove and set aside,

Topping Instructions:

Combine brown sugar, maple syrup, melted butter, vanilla extract, and salt in a bowl and mix well with a spoon. Add in eggs and continue mixing with spoon. Add pecans and mix. Spread mixture over the crust. Bake in preheated 400 degree oven for 10 minutes, reduce heat to 350 and bake 30 more minutes until filling is set. Let cool before cutting in squares.

We set these in the fridge to help them set up. We also let them sit out for about 10 minutes to cut.

Keyword maple pecan pie bars, Pecan Pie Bars

Let us know by commenting below!

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Judy Yeager

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September 9, 2025
What should you look for when picking a protein bar? Here are some suggestions

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Pacing the grocery store aisle to pick a protein bar can quickly trigger decision fatigue. There are dozens of options, with each listing nutritional information like dietary accolades: Egg whites | Dates | 15g protein | 150 calories | No sugar | No gluten.

RXBARs even claim to have “No B.S.” (Now you’re speaking my language!)

RELATED: Healthy Recipe: Plant-Based Peanut Butter Chocolate Protein Bars

“I started nutrition coaching 10 years ago and (the amount of protein bars) has changed so much,” said Jamie Gould, a content strategist at New Ocean Health Solutions in Conshohocken. “I remember back then there were two or three, and now you go into Wegmans or you Google ‘protein bars’ and it’s almost overwhelming — even for myself as a nutritionist.”

Protein is having a bit of a moment and food manufacturers are boasting about high levels of the micronutrient in just about anything — from frozen pizzas to waffles to mac and cheese.

Last year, David Protein sought to create a bar that had the highest protein-to-calorie ration on the market. With 28 grams of protein, 150 calories and no sugar, the New York Times recently described it as “a protein Scud missile wrapped in gold foil.”

Studies have found lots of benefits to a high-protein diet, from reducing appetite to increasing muscle mass to lowering blood pressure. But how much protein do we really need and can you go too far?

Because many high-protein diets contain more red meat and saturated fats, eating too much could lead to a higher risk of kidney stones, heart disease and colon cancer, the Harvard Medical School said.

“Anything in excess can be too much,” Gould said. “There’s not necessarily a number on this because everyone’s different, but if you’re eating one bar as a snack or meal replacement, you’re probably not going to be consuming too much protein. If you’re sitting down and having two or three bars in a sitting, you may be overdoing it.”

The recommended amount of protein depends on a lot of factors including weight, age and activity level. The average sedentary adult should consume around 0.8 grams per kilogram of body weight per day, according to the Mayo Clinic. But people who exercise regularly or may be experiencing age-related muscle loss should consider a high-protein diet — up to 1.5 grams per kilogram of body weight per day.

These guidelines lead to a wide range of dietary advice — from 60 grams a day for an inactive 165-pounder to 135 grams for an athletic 200-pounder.

“Everyone just understands the importance of getting enough protein and you can’t walk around with chicken breasts all the time, so having these bars is such a great option,” Gould said. “But it’s definitely such a saturated market“

To help find the right protein bar for you, here are some suggestions from Gould — a competitive CrossFit athlete and former body builder who has worked as a nutrition coach in the Philly area for over a decade.

What criteria to look for

1. High in protein (close to 20 grams) — “You don’t want to eat a protein bar and be hungry 30 minutes later. The idea is that it’s like a nice, substantial snack and that comes from having a decent amount of protein,” Gould said.

2. All natural ingredients — “Make sure they’re ingredients you can pronounce and recognize on the label.”

3. Low in sugar (10 grams or less) … unless it’s from natural sources — “Now a lot of companies are using honey and dates to sweeten their bars, and this is OK because they are natural sugars that are processed differently by the body as opposed to high-fructose corn syrup or these things that are made in a lab. Artificial sweeteners can increase your cravings for more sweet options.”

4. Aligns with health goals — “If it’s someone who’s an athlete and they’re trying to gain weight or put on muscle, if they’re eating a bar that’s 300 calories that’s fine — they probably need that. But if you’re a 55-year-old trying to lose weight, you’re probably going to want one that’s a little lower in calories — closer to 200. So knowing your health goals or what you’re looking to get out of replacing a snack with a protein bar is helpful.”

Protein bars to try

1. Local option: Reframe — The company was started by a local strength and conditioning coach and personal trainer. Bars have a rice crispy type texture with 20 grams of whey protein, avocado oil and date syrup.

2. Vegan option: NuGo — These bars use plant protein so they have less protein (around 10-13 grams) than other options out there, but Gould said they have clean ingredients and are some of the best-tasting vegan bars on the market. “The chocolate ones taste like a dessert,” Gould said.

3. Athlete option: Perfect: These refrigerated snacks are made with honey and have more than 20 superfoods. They are on the higher end of calories (300), which is great to provide energy for people who are active. There’s also a mini size with half the calories that Gould said she recommends to clients who are less active.

4. Super clean option: RXBAR: While Gould is not the biggest fan of the taffy-like texture and the protein amount is lower than other options (around 12 grams), these bars have only simple, clean ingredients — like egg whites, almonds, cashews and dates. And there’s no whey protein if you’re trying to avoid that.

5. Non-bar option: Chomps beef sticks: If you’re looking for a grab-and-go protein option that’s not a bar, this jerky is made from antibiotic-free turkey, grass-fed beef or grass-fed venison and is Whole30 approved and keto-friendly. Gould said she recommends this for clients who don’t like sweets or are looking for something to leave in their car that’s not going to melt.

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Jeff Tomik

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September 5, 2025
Yuengling launches packaged beer in Michigan ahead of schedule

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Courtesy photo

Yuengling is considered the oldest brewery in the U.S.

Yuengling has officially arrived in Michigan.

Packaged beers from the Pennsylvania brewery, founded in 1829 and believed to be the oldest in the U.S., will be available in select local stores on Monday, Sept. 8.

That’s according to Ypsilanti-based O&W Inc., which is distributing the beers in Michigan.

O&W Inc. says the packaged beer arrives a full week ahead of schedule — just in time for the big football game between University of Michigan and Central Michigan on Saturday, Sept. 13 in Ann Arbor.

“You’ve been asking. You’ve been tagging. Even road-tripping across state lines. Now, we’re coming to you,” said Tom Junod, director of business development at Yuengling Brewery. “To the rest of Michigan — we see you, we hear you. We’re just getting started.”

The packaged beers include bottles and cans of Yuengling’s Traditional Lager, Light Lager, Black & Tan, and the Yuengling Flight.

The packaged beer follows the arrival of Yuengling on draft at Michigan bars in August.

O&W claims the release is “Michigan’s biggest beer launch in history” with nearly 40,000 cases pre-sold, 500 account purchase selections, and nearly 2,300 kegs in the Detroit area.

“This launch is not only a milestone for Michigan beer lovers, but also a defining moment in my career,” said Jamie Wanty-Keeder, vice president of marketing at O&W, Inc. “To be part of bringing America’s Oldest Brewery to Michigan and seeing this level of excitement and demand is truly special. We’re proud to help write this chapter in Yuengling’s legacy.”

O&W expects the beers to be available statewide by next summer.

You can find Yuengling locally at yuengling.com/beer-finder.

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Lee DeVito

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September 5, 2025
Last Week in Cleveland Food News: Lola’s Bistro Opens Soon in Chagrin Falls, Kyuramen Shines in Strongsville, and More

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click to enlarge

Douglas Trattner

Lola’s Bistro in Chagrin Falls to open in early September.

– The transformation of the former Bell & Flower spot into Lola’s Bistro, which opens next week, is nothing short of stunning. Here’s what to expect at the new French restaurant in Chagrin Falls.

– The Farmer’s Rail team never seems to stop. The latest evidence: its opening of Amelia’s in Cuyahoga Falls.

– Ben & Jerry’s is now slinging scoops in Playhouse Square.

– Beet Jar’s new Van Aken outpost is now open.

– Naf Naf Middle Eastern Grill will next year fill the vacant space most recently home to Taco Bell Cantina on Public Square.

– Mango Mango has closed in Asiatown.

– Batuqui’s new Larchmere home is now welcoming diners, and more of them.

– Scene Dining Editor Doug Trattner thoroughly enjoyed his trip to Kyuramen in Strongsville, which takes visitors on a stylish tour through regional ramen varieties.

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Vince Grzegorek

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September 5, 2025
Don’t have tickets to the Eagles’ game? Turn Thursday into a bar crawl instead

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After a long, football-less summer, the defending Super Bowl champs are finally returning to our weekly routines with the Eagles hosting the Dallas Cowboys in the NFL season opener on Thursday night.

If you’re still riding the high from this winter’s Broad Street celebrations, bars and restaurants all over the Philly area will be spreading the love for the Birds with watch parties and deals.

MORE: Saquon Barkley teams up with Wawa to design new hoagie

Couldn’t snag a ticket to the Linc? Here’s how to turn Thursday into a daylong bar crawl — with food and drink specials, live music and plenty of chanting guaranteed.

Pre-pregame party

Philadelphia Zoo, 3400 W. Girard Ave., West Philadelphia

Is there a better place to practice your “Go Birds!” chants hours before kickoff than at the the zoo? The attraction will host a pep rally from 10 a.m. to 2 p.m., with lawn games and live music. Fans will certainly be flying high after bird meet-and-greets.

Pregame party

DraftKings Ultimate Kickoff, Brooklyn Bowl, 1009 Canal St., Fishtown

Travel time from the zoo: 20 minute ride-hailing trip

There will be some down time after the trip to the zoo, which probably isn’t the worst thing ahead of a long night. DraftKings, along with fellow sponsors Xfinity and Smirnoff, will be taking over Brooklyn Bowl for a free watch party hosted by Hall of Fame wide receiver Terrell Owens. Eagles legends Fletcher Cox and Nick Foles are also scheduled to make guest appearances throughout the night. There will be free bowling, specialty cocktails and a TD toss competition.

Doors open at 6 p.m. Tickets are free but limited, and guests must be at least 21 years old to reserve their spot, which can be done online.

While leaving this event before the game begins would mean you’d miss some of the festivities and a postgame performance from Grammy Award-winning DJ and Temple University alum Diplo, getting there fashionably early (is that a thing?) would mean you might beat the crowds and get a lane to bowl a few games.

First quarter

Frankford Hall, 1210 Frankford Ave., Fishtown

Travel time from Brooklyn Bowl: 7-minute walk

Leave the Ultimate Kickoff by around 7:30 p.m. to claim a seat at Frankford Hall. Forecasts show some windy conditions and a chance of thunderstorms, but if weather allows, the bar’s open-air beer garden, lawn games and outdoor seating make for a perfect place to check out the start of the game.

Second quarter

Evil Genius Brewing Co., 1727 N. Front St., Kensington

Travel time from Frankford Hall: 11-minute walk

At the end of the first quarter, hustle over to Evil Genius to grab gameday specials of $26 craft pitchers, $6 citywide specials, $11 wings and $9 Statesides (in honor of Saquon Barkley, Devonta Smith, A.J. Brown and Nick Foles’ numbers, respectively).

Third quarter

Yards Brewing Co., 500 Spring Garden Ave., North Philadelphia

Travel time from Evil Genius Brewing Co.: 10-minute ride-hailing trip or 32-minute walk

Bail on the halftime show to hitch a ride to the second brewery on this crawl. Yards is bringing back its Trash Talk IPA (6.5% ABV) — a hoppy beer full of tropical fruity flavors that’s inspired by the unruly passion of Philly sports fans — that will be $7 during games. The brewery also offers $12 wings and $5 Philly Standard beers. Plus, there’s live DJ sets during commercial breaks.

Fourth quarter

Paddy’s Pub Old City, 228 Race St., Old City

Travel time from Yards Brewing Co.: 15-minute walk

If the predictions from our sports staff are accurate, the Eagles should be in a good spot by this point in the game so you won’t miss much during the walk to the no-frills neighborhood spot where smoking is still permitted indoors and its curated cocktail list consists of a shot of Jameson for its customers who take too long to order. There truly may be no better place to experience the grit of Philly than Paddy’s.

Postgame party

Founding Fathers, 1612 South St., Graduate Hospital

Travel time from Paddy’s: 12-minute ride-hailing trip

At the end of a game, take a ride to Founding Fathers to grab a celebratory drink with your fellow Birds fans. Its extensive drink menu can accommodate any post-win craving.

Plus, you’ll be only a few blocks from the parade route so you can end the night with a stroll down Broad Street to reminisce about the Super Bowl and commemorate the Week 1 trouncing of the Cowboys.

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Molly McVety

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September 2, 2025
Detroit City Distillery celebrates 11th anniversary with block party, limited-edition bourbon

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Detroit City Distillery is releasing an 11th anniversary bourbon.

Detroit City Distillery is celebrating 11 years of business this Saturday with a block party at its Eastern Market taproom.

Set for 10 a.m.-11 p.m., the event will feature the release of a limited-edition Eleventh Anniversary Birthday Blend Straight Bourbon. The event will be held inside the taproom as well as outdoors on Riopelle Street, which will be closed off to traffic.

“Each anniversary is meaningful to our team and represents so many years of hard work distilling and working together to offer the best craft spirits, cocktails, special events and bar experience we can,” said J.P. Jerome, DCD’s master distiller and co-owner, in a statement.

“As in previous years, we make the anniversary bottle by blending bourbon from separate barrels — one representing each year we’ve been in business — to create a one-of-a-kind bourbon,” he added. “As this year marks our eleventh anniversary in business, the bottle will feature the number eleven in Roman numerals. We hope everyone will join us to toast another milestone and nab this special, limited-edition bottle.”

Bottles of the Eleventh Anniversary Birthday Blend Straight Bourbon will be available for purchase at the tasting room for $60 each.

The event will also feature a whiskey barrel-building demonstration as well as live music and a DJ.

A free birthday toast will be held at 10 a.m. for all guests.

The Detroit City Distillery taproom is located at 2462 Riopelle St.

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Lee DeVito

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September 2, 2025
‘Detroit-style’ sushi bar opens in Detroit Shipping Co.

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After decades of winning over Detroit-area diners with Thai cuisine at her Bangkok 96 restaurant, acclaimed chef Genevieve Vang is expanding into what she calls “Detroit-style” sushi.

To that end, Vang, an immigrant from Laos, has partnered with chef Jasmine White of Detroit to lead Sushi Lounge, a new sushi restaurant in Midtown. Sushi Lounge is set to open on Saturday, Sept. 6 in the Detroit Shipping Co. food hall, where Vang also runs the Bangkok 96 Street Food stall, an offshoot of her popular Bangkok 96 restaurant in Dearborn.

Vang was nominated for the James Beard Award in 2019 in the Best Chef: Great Lakes category for her work at Bangkok 96.

Meanwhile, White trained at the Culinary Academy of Las Vegas and cooked at Wolfgang Puck and Benihana, later becoming head sushi chef at Detroit’s former Maru Sushi.

“This is a dream I’ve been chasing for years,” White said in a statement. “To bring my style of sushi to my hometown in a way that’s fun, approachable, and truly reflects Detroit — it feels like everything has come full circle and I’m so excited to finally show my city what I can do.”

“I see Jasmine fight, her passion, her love for sushi,” Vang said. “All my life in kitchens, people underestimate me because I am a woman. I see myself in her, and I believe she deserves this chance to show Detroit what she can do.”

Rebecca Simonov / Booth One Creative

The Whatuproll! by Sushi Lounge includes fried crab, cucumber, roasted red pepper, asparagus, avocado, and Fresno chili.

One thing that separates Sushi Lounge from many other sushi spots is its 100% gluten-free menu, substituting soy sauce for tamari and using gluten-free tempura batter.

And as for “Detroit-style” sushi, Sushi Lounge features a menu with some Motor City references including “The Big Three Roll” (fried lobster, shrimp tempura, torched scallop, avocado, pickled daikon, and scallions) and the “Whatuproll!” (fried crab, cucumber, roasted red pepper, asparagus, avocado, and Fresno chili).

The menu features other items like “Sushi Bombs,” or colorful bite-sized sushi balls, and a “Sushi Stack & Snack,” a three-layer tower of diced sashimi served with gluten-free chips.

The menu is rounded out with daily nigiri selections, onigiri rice balls, desserts like green tea mochi ice cream, and sake options.

Sushi Lounge opens to the public with a ribbon-cutting ceremony at 1 p.m. on Saturday followed by a live DJ.

More information is available at sushiloungedetroit.com.

The Detroit Shipping Co., a food hall and entertainment venue built from shipping containers, opened at 474 Peterboro St., Detroit in 2018.

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Lee DeVito

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September 2, 2025
UPDATE: Popular Deep Ellum Bar Ordered to Remain Closed Through Sept. 5

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UPDATE Aug. 23: A Dallas County judge signed an order on Friday, Aug. 22, extending the closure of Rodeo Dallas through at least Sept. 5. After initially being locked out by its landlord, Westdale Management, on Aug. 5, the bar quickly reopened with a temporary restraining order…

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Lauren Drewes Daniels

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August 23, 2025
Summer Peach Streusel Bars – Simply Scratch
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Summer Peach Streusel Bars are the perfect summer treat. A simple streusel consisting of old fashioned rolled oats, chopped pecans and earthy spices is both the crust and the crumbly topping that sandwiches ripe juicy peaches nestled in a vanilla peach jam. Serve as is or with a scoop of vanilla or butter pecan ice cream. Yields 12 to 16 – depending on how you cut it.

Although it’s still August, if feels like the end of summer.

Kids are going back to school, the weather has dipped a bit (at least here in Michigan), it’s getting darker earlier and there’s quite a few leaves peppering our front yard – but that has more to do with our annoying tree than anything. But I digress, fall is still is a month away and yet summer, at least to me, is over. With that said, I’ve been hanging on to what’s left with a death grip, trying to enjoy all the best things summer has to offer.

And these summer peach streusel bars are my way celebrating all of it.

To Make These Summer Peach Streusel Bars You Will Need:
- old fashioned rolled oats – Adds a chewy texture to the bars.
- unbleached all-purpose flour – Helps bind the mixture.
- pecans – If you have a nut allergy, simply omit this ingredient.
- granulated sugar – Adds sweetness to the streusel.
- light brown sugar – Adds a subtle caramel like sweetness. Both sugars will aid in crisping the streusel when baked.
- baking powder – Typically you don’t see this in streusel but keeps the crust tender.
- baking soda – Similar the ingredient listed above, you don’t see this in streusel but can aid in browning.
- fine salt – This balances out the sweetness.
- cinnamon (ground) – Adds warmth and depth to the streusel.
- ginger (ground) – Lends warmth and is spicy with slightly sweet flavor and a subtle peppery kick.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- unsalted butter – This is what binds the streusel together so you get those crisp buttery lumps of streusel.
- peach preserves – Adds a layer of sweetness and acts as a filling of sorts.
- lemon juice (freshly squeezed) – Adding this will add flavor, thin out the jam a smidge making it more spreadable.
- pure vanilla extract – Lends warmth and enhances the flavor of the peach filling.
- peaches – Use ripe, but not overly ripe peaches.
Preheat your oven to 350°F (or 180°C).

Make The Streusel:

In a large mixing bowl, measure and add 2 cups old fashioned rolled oats, 1½ cups unbleached all-purpose flour, 1/2 cup chopped pecans (omit this if you have a nut allergy), 3/4 cups of both white and light brown sugar (lightly packed), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground nutmeg.

Whisk or stir to combine.

Next, add in 1 cup cold unsalted butter.

Use a pastry blender to cut the butter and mix into the dry ingredients.

Until coarse crumbs form.

Reserve 1½ cups of the streusel mixture and set off to the side for the topping.

Build The Streusel Bars:

Add the rest of the streusel to an uncreased 10×15 jelly roll pan.

Gently spread and press (using fingers or the flat side of a glass or measuring cup) into an even layer. Bake on the middle rack of your preheated oven for 10 minutes.

Meanwhile, add 8 to 10 ounces of peach jam or preserves and the juice of a small lemon into a small saucepan. Heat over medium until warm and thinned out. Then remove and add in 1 generous teaspoon vanilla extract.

Note: The amount of jam/preserves needed will depend on the brand and how much fruit the jam has in it.

Once partially baked, remove the crust from the oven.

Pour the warm vanilla peach jam over top of the crust.

Use an offset spatula to spread the jam in an even layer, leaving 1/2-inch (or so) border.

Cut the peaches in half, remove the pit and slice into 1/2 to 3/4-inch slices before arranging on top of the jam.

Sprinkle with the reserved streusel topping.

Return back to the oven and bake for 20 to 22 minutes, rotating the pan halfway during baking to ensure even browning.

Remove and let cool in the pan a bit before slicing.

Note: For larger pieces slice into 12 bars. And for smaller pieces slice into 16 bars.

Serve slightly warm as is or with a scoop of vanilla, vanilla bean or butter pecan ice cream. You could also drizzle with homemade butter rum or caramel sauce!

HOW TO STORE STREUSEL BARS:

Store leftover bars in an air-tight container at room temperature or in the fridge.

HOW LONG WILL STREUSEL BARS LAST:

In our house? 1 day. I’m kidding! If stored properly, these should last at room temperature for 3 days or in the fridge for up to 5.

Enjoy! And if you give this Summer Peach Streusel recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12 servings

Summer Peach Streusel Bars

Summer Peach Streusel Bars are the perfect late summer dessert. A simple streusel consisting of old fashioned rolled oats, chopped pecans and earthy spices is both the crust and the crumbly topping that sandwiches ripe juicy peaches nestled in a vanilla peach jam. Serve as is or with a scoop of vanilla or butter pecan ice cream. Yields 12 to 16 – depending on how you cut it.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

2 cups old fashioned rolled oats

1½ cups unbleached all-purpose flour

1/2 cup chopped pecans, omit if allergic

3/4 cup granulated white sugar

3/4 cup light brown sugar, lightly packed

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt, sea salt or himalayan

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup unsalted butter, cold

8 to 10 ounces peach jam or preserves

1 small lemon, juiced

1 teaspoon vanilla extract

1 pound ripe peaches, cut into ½-inch slices

FOR SERVING (optional):

vanilla, vanilla bean or butter pecan ice cream

butter rum sauce

homemade caramel sauce

MAKE THE STREUSEL:

In a large mixing bowl, measure and add oats, unbleached all-purpose flour, chopped pecans, both white and light brown sugar, baking powder and baking soda, fine salt, ground cinnamon, ginger and nutmeg. Whisk or stir to combine.

Add in cold unsalted butter. Use a pastry blender to cut the butter and mix into the dry ingredients until coarse crumbs form. Remove 1½ cups of the streusel mixture and set off to the side (this is for the topping).

BUILD THE STREUSEL BARS:

Pour the remaining streusel mixture into an un-greased 10 x 15 jelly roll pan. Gently spread and press into an even layer. Bake on the middle rack of your preheated oven for 10 minutes.

Meanwhile, add peach jam and lemon juice into a small saucepan. Heat over medium until warm and thinned out. Then remove off of the heat and stir in the vanilla extract. Pour the warm vanilla peach jam over top of the warm crust. Use an offset spatula to spread the jam in an even layer, leaving 1/2-inch (or so) border.

Cut the peaches in half, remove the pit and slice into 1/2 to 3/4-inch slices before arranging on top of the jam. Lastly, sprinkle the reserved streusel topping over top.

Return back to the oven and bake for 20 to 22 minutes, rotating the pan halfway through baking. Remove and let cool a bit before cutting and serving.

Sere slightly warm as is or topped with vanilla, vanilla bean or butter pecan ice cream.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: Nutritional information is for bars only and does not include ice cream or any satoppings.

Serving: 1bar, Calories: 446kcal, Carbohydrates: 65g, Protein: 4g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 196mg, Potassium: 173mg, Fiber: 3g, Sugar: 39g, Vitamin A: 599IU, Vitamin C: 4mg, Calcium: 55mg, Iron: 2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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August 22, 2025
Italian restaurants come to downtown Royal Oak with Bella Limone and Little Bella

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Bella Limone has opened at 100 S. Main St., Royal Oak.

A long-standing building at Main Street and 11 Mile Road in downtown Royal Oak has been reimagined as sister Italian restaurants.

The rooftop restaurant Bella Limone officially opened Thursday at 100 S. Main St., with plans to open Little Bella’s Pizza and Wine Bar below it this fall, as well as a banquet space that can accommodate large parties and events.

The building is the former home to Pinky’s Rooftop, Pearl’s Deep Dive, and Bohemia. While those restaurants were all different concepts, restaurant group Royal Oak Good Times founder Adam Merkel says Bella Limone and Little Bella will augment one another, and be run by all-new staffs.

“It’s a whole Italian complex,” Merkel says, adding, “They play off each other really well … they’re similar cuisines, but they’re completely different menus.”

Merkel, who previously opened Cello Italian Restaurant in downtown Howell and is a partner in the new Big Rock Italian Chophouse in Birmingham, says he was inspired by a trip to Italy’s Amalfi Coast as well as Sunday family dinners hosted by his Grandma Rosie.

“It’s just such a pure lifestyle with quality ingredients,” he says. “It’s simple, but the technique is advanced. It’s the way food should be.”

Bella Limone means “beautiful lemon,” an ingredient featured heavily in the menu in dishes like Lemon Spaghetti, a Chicken Limoncello (with crispy herb crust, arugula, pecorino, pickled red onion, and lemon herb vinaigrette), and a house-made limoncello liqueur made using a traditional two-month process.

Dishes are available in small portions for individuals as well as larger family-style portions to be passed around and shared.

Merkel describes the menu as elevated yet approachable.

“It is a great spot for an intimate date night but at the same time it’s casual enough to bring the family and the kids and come once a week,” Merkel says, adding, “It’s not pretentious. It’s not a white tablecloth place.”

Courtesy photo

Bella Limone is located in the former Pinky’s Rooftop space.

The wine menu also features all bottles from Italy.

“There’s so many underrated, amazing, affordable Italian wines,” Merkel says.

To welcome diners, Bella Limone is offering 50% off its food menu through Sept. 30 as well as daily deals on select wines for the first hour of business each day.

Merkel says his young daughter helped him decorate the spaces with furniture and artwork.

“We went from here to Tennessee to all the coolest antique markets,” Merkel says. “We personally selected probably over 300 vintage pieces of art, and mirrors, all kinds of old-world Italian stuff. It’s got a lot of charm in it now.”

He adds, “We had a lot of fun.”

Regarding other projects, Merkel has partnered with Columbus-based Cameron Mitchell, who owns dozens of restaurants across the country. Mitchell operates Big Rock Italian Chophouse, which opened this summer in Birmingham’s former Big Rock Chophouse, and plan to also open a private dinner club in Naples, Florida, later this year.

“Adam brings authenticity, creativity, and heart to everything he does,” Mitchell said in a statement. “Bella Limone captures that spirit beautifully, and I’m excited to see it thrive.”

Initial hours for Bella Limone are 4-9:30 p.m. Tuesday-Thursday, 4-10:30 p.m. Friday, 3-10:30 p.m. Saturday, and 3-8:30 p.m. Sunday.

More information is available at bellalimone.com.

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Lee DeVito

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August 22, 2025
Novi’s HUB Stadium has a new self-pour wall with 50 taps

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The self-pour beer wall at The HUB Stadium in Novi.

Self-pour tap walls are growing in popularity in the Detroit area, with the latest opening at The HUB Stadium in Novi.

Guests get a wristband that activates the taps, which track pours by the ounce. It’s a great way to sample different drinks without committing to ordering a full glass, and you can get refills at your own pace without waiting.

The HUB Stadium’s new tap wall has more than 50 options, including beers, wines, cocktails, and cold brew coffee.

“Whether you want to sample a flight of local brews or settle in with your go-to favorite, the self-pour beer wall gives you control over your experience from the very first drop,” The HUB Stadium says.

“This isn’t just a beer wall — it’s an experience,” The HUB Stadium marketing manager Nick Ellis said in a statement. “We wanted to give our guests the freedom to try something new, skip the wait, and pour the perfect drink every time.”

The tap wall opened last week. The HUB Stadium is offering 50% off new pours for the rest of the month.

Several other venues in the Detroit area offer self-pour taps. Detroit’s Corktown Taphouse (1611 Michigan Ave., Detroit; corktowntaphouse.com) boasts the largest self-pour tap wall with 76 pours on tap (including beer from Yuengling, the Pennsylvania-based brewer that claims to be the oldest in the U.S. and recently launched in Michigan for the first time ever).

Elephant & Co. (456 Charlotte St., Detroit; elephantand.com) and Social Brews (211 W. Fort St. #100, Detroit; thesocialbrews.com) also have self-pour taps.

The HUB Stadium is an entertainment venue with games like archery, football bowling, ax throwing, and ice curling, as well as occasional concerts. It’s located at 44325 W. 12 Mile Rd., Suite H-160 Novi.

More information is available at thehubstadium.com/novi.

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Lee DeVito

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August 21, 2025
Yuengling beer finally arrives in Michigan after years of rumors

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Pennsylvania-based Yuengling is bringing its beer to Michigan for the first time.

Yuengling, America’s oldest brewery and a fixture on tap across the East Coast, is finally launching in Michigan after years of speculation and false starts.

Beginning on Monday, Michiganders will be able to order Yuengling on draft at bars and restaurants in select areas, including Detroit, Ann Arbor, and East Lansing. Packaged beer is expected to follow in September.

Ypsilanti-based distributor O&W Inc. announced Wednesday that it will begin rolling out the beer’s lineup, which includes the flagship Yuengling Lager, the Black & Tan blend, and Flight, a light beer.

Founded in 1829 in Pottsville, Penn., Yuengling has remained family-owned for six generations and has built a devoted following.

“We are excited to partner with Yuengling and bring their authentic American beers to Michigan,” Jamie Wanty-Keeder, vice president of marketing at O&W Inc., said in a statement. “This launch is the most exciting beer launch in Michigan history! What a fantastic opportunity for us to expand our offerings and introduce our customers to a brewery with such a storied history, one that beer lovers have been waiting for.”

A wider state rollout is expected later. While fans won’t yet find Yuengling inside sports stadiums, many bars and retailers near those venues will carry it.

For more information on where Yuengling is available, see the brewer’s “Beer Finder” on its website.

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Steve Neavling

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August 6, 2025
A River North Bar Wants to Lure Younger Drinkers With Quality, Affordable Cocktails

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Lettuce Entertain You Enterprises’ overhaul of the Hub 51 space in River North starts with the unveiling of a wallet-friendly cocktail bar. Gus’ Sip and Dip aims to prove that downtown bars can pour quality cocktails at affordable prices at all times of the day, not just happy hour.

The menu will consist of classic cocktails all priced at $12. A bar program with housemade ingredients, — including juices and syrups — as well as in-house ice making will help keep prices low.

Costs are a worry, but Kevin Beary also cites hard seltzers and ready-to-drink canned cocktails as reasons the next generation of drinkers has shifted away from cocktails that are mixed in front of them by bartenders. “It’s a concerning sign when we see folks of the younger age groups gravitating towards those,” says Beary.

“I’m so concerned for the future of cocktails that I feel like I need to expose as many people to great classic cocktails as possible,” he adds.

Gus’, which should debut next month at 51 W. Hubbard Street, is Beary’s brainchild — he’s the beverage director of Three Dots and a Dash, the Bamboo Room, and the Omakase Room at Sushi-san. For the 30 cocktails, Beary promises ingredients, techniques, and presentations that guests are familiar with and a curated selection of premium spirits. “Instead of offering a 200-bottle back bar where I have a ton of inventory, I’m focusing solely on the spirits we use to make the cocktails,” he says.

Complementing the cocktail list — ranging from a “killer White Russian” and amaretto sour to a traditional martini — will be an ambiance that channels classic taverns. “It’s supposed to feel like a bar that could have been there for the past 50 years,” Beary says. “Classic in nature, very approachable, and somewhat familiar.”

Glassware also went through a careful selection process, especially since the various glasses will be stored in freezers under the bar. “I wanted to have every piece of glassware come chilled,” he says.

Taking over one-third of the former Hub 51 space, Gus’ Sip and Dip will seat about 75 guests. Located in the center of the room, the 25-seat U-shaped bar will feature leather-wrapped arm rails. Leather booths surround the room with a few high-tops near the bar.

In addition to cocktails, a light and a dark beer have been custom brewed for Gus’. Beary says McSorley’s Old Ale House in New York, which has been open for two centuries, inspired the move. He declined to say which two breweries were making the beer. There’ll be cider, too. Wine offerings will be limited to a red and white burgundy.

The food menu, headed up by RPM Restaurants chef Bob Broskey, will feature classic tavern favorites, including a wagyu French dip, Caesar salad, shrimp cocktail, and a burger.

“I’m trying to create a bar that is going to be very appealing to your seasoned cocktail drinker but can also be a really good introduction to this classic style of drinks for the next generation,” says Beary.

Hub 51 had a 16-year run before it closed in June. Sharing the Hub 51 space with Gus’ will be Crying Tiger from HaiSous chef Thai Dang, opening next year.

Gus’ Sip and Dip, 51 W. Hubbard Street, opening in December

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Lisa Shames

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November 6, 2024