2014 Related Topics 
Imbibe Magazine
DECEMBER 2, 2024
The owner of Seattle’s Rob Roy and co-owner of Navy Strength and Vinnie’s has transformed one or more of those bars into a holiday pop-up every year since 2014. Anu Apte has the holiday rush down to a science. It’s all part of a network of tinseled bar takeovers called Miracle and Sippin’ Santa.
Chilled Magazine
MARCH 11, 2025
I worked as a server and a busboy for a few months in college but aside from that, my primary background is starting and opening Ladybird on the BeltLine in Atlanta in 2014. Talk to us about your background in the industry.
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Imbibe Magazine
JUNE 30, 2025
In 2014, he was hailed as the city’s Best Bartender by the Phoenix New Times , which described him as “an encyclopedia of booze know-how… witty, jovial, and entirely professional—everything you could want from a bartender.” In 2008, he was bestowed the “reader’s choice” award for best bartender by the Chicago Reader.
Imbibe Magazine
JUNE 9, 2025
Beholder Indianapolis native Jonathan Brooks opened his first restaurant in the city, Milktooth, in 2014 to national acclaim. Local beer and cider from Indy makers like Centerpoint and Ash & Elm are also available when you pop in for one of the regular live performances or listening parties.
VinePair
JULY 23, 2025
George Padilla (chef, Rule of Thirds): I first heard about this restaurant when I was working at Okonomi in 2014. We would tell people I had a table available for only an hour, we would accommodate people standing, we really tried to make it feel like more of a party.
The Whiskey Wash
MAY 23, 2025
Holiday Select Series A Barrel Tree in Every Bottle Between 2011 and 2014, Jack Daniels added a festive twist to its limited-edition offerings with the Holiday Select series. Early releases were bottled at a bold 100 proof, presented in elegant black display boxes, while the final 2014 edition was 96 proof and individually numbered.
Imbibe Magazine
NOVEMBER 1, 2024
“People would come in and say, ‘I used to have this cocktail in 2014. . “I just took everything down to as simple a form as I could. And then we just listened to the guests,” he says. Can you make it?’ ’ And I’d just turn that into that week’s bar muse, so we could all learn it together again.”
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