The cocktail hour is back. I cannot possibly convey to you how happy this makes me. As a free-range smoking drunk, I applaud any trend that involves increased social consumption of my favorite cocktail. The NYT points to a number of factors that are turning restaurants into restaurants/bar/lounges, the primary being that drinks mean less of a commitment. No reservations; no obligation to stick around if it's not entertaining; and no killing your entire night with four courses that you realize you didn't want shortly the hor d'ourves arrived. Yay, lack of commitment!
Care for a drink before your meal? Sure, but hold the meal [NYT]