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Larger cubes in rocks glass cocktails melt slower to avoid watering-down the drink, while other types, like chunk ice, produced at colder temperatures, won't turn to slush in a cocktail shaker. Cracked and crushed ice, however, are meant to break down and dilute stronger pours.
A few operators focusing on making the perfect cocktail with the perfect ice include trendy bars like The Drawing Room and The Violet Hour in Chicago, where hand-made classic and pre-prohibition cocktails can take up to 10 minutes to make; the Flatiron Lounge and Milk & Honey in New York City; and Doheny in Los Angeles.
Despite the challenging economic conditions, consumers continue to choose to dine away from home but are moderating the frequency of their restaurant visits, according to Restaurants & Institutions' 2009 New American Diner study. This chart compares how the average number of times consumers choose to eat away from home in a typical week has evolved over the past two years.
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