It takes a lot to stand out in the drinks crowd these days, especially if high-volume service is important to the mix.
When Tad Carducci and Paul Tanguay, who consult as the New York-based Tippling Bros., were asked to develop the beverage program at Chicago’s Tavernita, they took a decidedly unique approach, merging quality and efficiency by putting as many of the beverages as feasible on tap.
Draft beer systems have been around since, well, beer, and in the pa
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Contact: Desiree Torres [email protected]