Articles from Cheers (March 1, 2004)

Title	Author	Type	Words
Advice for the rookie bar manager: baby steps, or learning along the way.	Plotkin, Robert		899
Bass bar.			105
Blossoming brews.			100
Chicken not so little: the international way with chicken drives bar food.	Robertiello, Jack		591
Drinks.			435
Fishing for complements: seafood restaurants across the nation are implementing the newest thinking behind food-and-wine pairings.	Ursin, Cheryl		2253
Girl and a bottle.			97
Hail to ales!	Bryson, Lew		2052
Healthy Armagnac.			82
How sweet it is: in a rainbow of colors and designed to satisfy a sweet tooth, today's Martini is as likely to be dessert as a cocktail.	Keane, Robert		1609
Lemon up!			118
Malts in the woods: Scotch whisky makers created a new niche with old wine barrels.	Robertiello, Jack		1188
Retailer wine selections: the Cheers National Wine Panel recommends a lineup of top quality/value merlots.			2990
Smoke stays strong.			123
Spot on.			116
Taste and see.			86
The cocktailian: the golden eye; In which our man behind the bar takes a Caribbean trip.	Regan, Gary		884
The ultimate drink contest.	Forman, Charles		505