Blue Hill's beer buyer Katie Bell on building the restaurant's beer list: "I stay away from really hoppy and high-alcohol beers, though beers with some hop are good because that goes nicely with food. The benefit in fine dining is that we get to talk people through beers, so we can bring in strange stuff for a small list. It's not like someone is coming in and looking at the chalkboard and ordering something random." [VV/FitR]
Filed under:
