The Ultimate Guide to Obtaining a Liquor License

The Ultimate Guide to Obtaining a Liquor License

Adding the sale of alcohol to your restaurant, bar, or other business can increase profits and customer numbers. However, obtaining a license is no walk in the park. Fingerprint cards, local government permission, and company documentation are all typically required. Additionally, many states have limited licenses, making them hard to come by.

How to Apply for a Liquor License

If you are starting a new business, obtaining a liquor license Houston, TX, can help you reach your sales goals and attract more customers. However, the application process is complex and requires careful attention to detail. Working with a business attorney who understands liquor licensing laws and requirements is essential. Before beginning the application process, you should decide what type of liquor license you need. Eight off-premises (bars, restaurants, grocery, and drug stores) and 20 manufacturer licenses are available. Applying for a manufacturer or off-premises license involves several steps and may take months to complete. Getting input from your local Community Board is also essential and can significantly impact the approval or rejection of your application. Lastly, you must ensure that the premises you plan to have a current certificate of occupancy and have been issued a building permit. A violation of any of these laws can significantly delay your license approval.

State Alcoholic Beverage Control (ABC) Requirements

The State’s alcoholic beverage control (ABC) agency must approve the liquor license you need for your business. The licensing process can take from a few weeks to several months. State and local government restrictions and requirements also vary greatly, so getting involved with your community early in the process is essential. Some states divide licenses into categories for manufacturers, wholesalers, and retailers. The manufacturer licenses to produce alcohol, and the wholesalers sell it to the retailers. The retail licenses cover bars, restaurants, and convenience/gasoline/convenience stores that will sell and serve alcoholic beverages for consumption on or off the premises. The retail liquor licenses may also include taverns and beer, wine, and spirits stores.

A privatized system would allow more outlets, longer hours of sale, and greater advertising, resulting in higher consumption and greater costs to society for law enforcement, education, and addiction treatment services. The State’s current ABC system is receipt supported, with profits going to the local ABC boards for distribution locally.

Community Board Opinions

Once you’ve gathered all the required documentation and fees, including State, local, and processing fees, please submit it to your state ABC agency. It is important to note that a license can cost thousands of dollars, so your application package must be complete and correct. In some cities, Community Boards must be notified of an application for liquor licensing and have 30 days to express their opinion to the State Liquor Authority (SLA). If the Community Board opposes your license request, getting approval from the SLA will be easier. Due to the numerous legal requirements, many businesses seek the assistance of an experienced business lawyer specializing in liquor licensing.

Legal Requirements

If you need help obtaining your liquor license, consult a lawyer familiar with the process. Applying for a license is a complex and lengthy process, and if you complete any steps, your application can be completed on time. You may also be required to publish a notice of your application in the newspaper, which can take up to six weeks or more to complete. Depending on the establishment you operate if you plan to sell food on the premises, there are 25 different types of liquor licenses you can obtain, depending on the establishment you operate. You will be required to submit a variety of documentation, including floor plans of the facility and your proposed menu, as well as copies of your zoning permits, health permit, and building permits. You may also be required to provide fingerprints and other background checks.

20 Best Dessert Bar Recipes for Sharing with a Crowd

20 Best Dessert Bar Recipes for Sharing with a Crowd

Bake one of these big-batch desserts today!

Blaine Moats

Blaine Moats

Dessert bars are usually brownie-like, but they can be crunchy, gooey, and even filled with ice cream too! These easy dessert recipes are made for sharing and are easy to transport to any event. Try out these yummy recipes for your next large gathering. We’re sharing classic scotcheroo bars, lemon bars, gooey butter bars, and more.

Lemon Bars

Stephen Kent Johnson

Stephen Kent Johnson

Tart and tangy lemon bars are a great fit for summer cookouts. The flaky bottom crust on these dessert bars is super simple, and it’s the best supporting player for the gooey, citrus-packed filling. Top with a dusting of powdered sugar for a little extra sweetness.

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Cannoli Bars

Jason Donnelly

Jason Donnelly

Skip the fuss of frying cannoli shells and turn them into dessert bars instead! This recipe uses a graham cracker crust to mimic the signature crunch of a cannoli, paired with paired with a creamy mascarpone and ricotta topping. Sprinkle mini chocolate chips and powdered sugar on top for an irresistible finish.

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Dutch Letter Bars

Jason Donnelly

Jason Donnelly

Dutch letter pastries are usually filled with almond paste, and became a Midwest favorite after being brought to the area by Dutch immigrants. This version turns the typical S-shape pastry into a delicious dessert bar. While it has the classic almond flavor, this variation is made a little sweeter with raspberry jam.

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Gooey Butter Bars

Andy Lyons

Andy Lyons

Like their name suggests, these dessert bars have a sweet, deliciously gooey center. They have a yummy, rich, buttery flavor, but you can also dress them up with any toppings you want. This recipe uses fresh strawberries, honey, and ginger, but any fresh fruit would make a tasty topper.

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Copycat Musketeer Bars

Andy Lyons

Andy Lyons

Craving a candy bar? This copycat recipe turns an all-time favorite chocolate bar into the best dessert bars. Chocolate wafer cookies add a little crunch, while chocolate, malt powder, butter, and marshmallow crème make up the irresistible fluffy filling.

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Toffee-Pumpkin Pie Bars

Jason Donnelly

Jason Donnelly

These pumpkin dessert bars are a must-make for fall. They have all the traditional ingredients you’d expect—canned pumpkin, cinnamon, cloves, pecans—but elevated with a few extra add-ins. The ginger-crumb crust and toffee pieces on top help take plain pumpkin bars to the next level.

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Limoncello Cheesecake Bars

Carson Downing

Carson Downing

No need to worry about the top of this cheesecake cracking—cutting it into dessert bars takes all the pressure off. Start with a classic graham cracker crust, then fill it in with luscious cheesecake flavored with limoncello. Topping with candied lemon slices is up to you, but it adds a delicious burst of citrus and makes the finished bars oh-so pretty.

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Pistachio Gelato Brownie Bars

Carson Downing

Carson Downing

Part dessert bar, part brownie, and part ice cream bar, there’s no way this recipe can be anything but a hit. Speed up the process (and cut down on the ingredient list) by using a brownie mix as the base. Then, sandwich in pistachio gelato, chocolate syrup, and chopped pistachios for a sweet, crunchy, chocolatey dream.

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Marbled Pumpkin-Chocolate Cream Cheese Bars

Carson Downing

Carson Downing

When you can’t decide between chocolate, vanilla, and pumpkin, make all three! This gorgeous dessert bar recipe combines smooth chocolate and cream cheese with cinnamon-spiced pumpkin bars. To create a stunning marbled effect, alternate spooning the chocolate and cream cheese over the pumpkin batter, then use a knife to gently swirl together.

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No-Bake Irish Cream Pudding Bars

Smooth, creamy, chocolatey no-bake dessert bars are one of the easiest (and tastiest!) treats you can make. Crushed chocolate sandwich cookies make a crunchy crust, decadent Irish cream liqueur teams up with vanilla pudding for the center, and melted chocolate adds just the right amount of bittersweet flavor. Just layer everything together, chill in the fridge, and serve.

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Apple-Brown Butter Bars

Blaine Moats

Blaine Moats

Satisfy apple pie cravings without the work of perfecting a crust. These dessert bars have a sugar, flour, and almond base that creates amazing flavor without rolling out dough. Top with a filling made from sliced apples, apple jelly, and cream, plus a brush of brown butter for added richness.

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Honey-Roasted Peanut Butter Bars with Chocolate Ganache

Andy Lyons

Andy Lyons

If you can’t get enough of chocolate and peanut butter, this dessert bar recipe was made with you in mind. It starts with a layer of chocolatey devils food cake, then gets topped with a light and fluffy layer of peanut butter with chopped peanuts. Pour a decadent chocolate ganache on top to mimic the chocolate covering your favorite candy cups.

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Banana Bars with Butter-Rum Frosting

Blaine Moats

Blaine Moats

Almost like banana cake but a lot easier to share, this dessert bar recipes is a great way to use up those brown bananas. The base of these bars is a little bit like an ultra-light and fluffy banana bread. Then, top it off with a generous spread of butter-rum frosting, and extra banana slices.

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Carrot and Zucchini Bars

Andy Lyons

Andy Lyons

Turn extra garden goodies into a sweet treat! These dessert bars combine zucchini bread and carrot cake into one yummy, shareable summer recipe. But the real star of the show might be the citrus-cream cheese frosting (flavor it with lemon or orange peel—your choice).

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Linzer Bars

<p>Carson Downing</p>

These dessert bars are a twist on traditional Austrian linzer tortes, shortbread pastries topped with fruit preserves, sliced nuts, and a lattice design. This recipe keeps the shortbread base and flavors it with raspberry jam and sliced almonds. Instead of a lattice, finish with a drizzle of almond glaze (although you could pipe it in a lattice if you wanted!).

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Gooey Chocolate-Caramel Bars

Andy Lyons

Andy Lyons

This recipe is for the classic, brownie-like dessert bar. A full cup of brown sugar is key for getting the chewy texture just right, and a layer of sweetened condensed milk and chocolate in the center helps make them nice and gooey, too. These bars will also freeze for up to 3 months, so they’re great to make and save for an occasion when you need a last-minute dessert.

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Gluten-Free Salted Caramel Chocolate Chip Bars

Carson Downing

Carson Downing

Make dessert bars everyone can enjoy. This gluten-free recipe will appeal to most, especially since it’s loaded with mini chocolate chips and chocolate-covered caramel candies. Plus, everything gets mixed up in one bowl, so it’s one of the easiest dessert bars you can make!

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Caramel Coconut Cookie Bars

Carson Downing

Carson Downing

No matter what season it is, you can always turn to these caramel coconut dessert bars. A copycat of a popular Girl Scout cookie, these bars combine dulce de leche, coconut flakes, and chocolate chips with a cookie crust. The recipe makes 24, so there’s plenty to share (or plenty to save for later).

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Scotcheroos

Blaine Moats

Blaine Moats

The ultimate Midwestern dessert bar is right here. Gooey, crunchy scotcheroos mix rice cereal with peanut butter for the tastiest combo of sticky and sweet. Top with a super simple “frosting” made from semisweet chocolate and butterscotch chips, and these yummy bars are ready to share.

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Chocolate Revel Bars

Carson Downing

Carson Downing

An all-time favorite dessert bar recipe, these bars have layers of chocolate and crunchy oatmeal. The chocolate layer stays nice and gooey, while the oat mixture sits in dots on top. This recipe makes a whopping 75 bars, so it’s a great choice for a big family gathering or neighborhood potluck.

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Bar Moro, a celebration of Iberian and Mediterranean food culture, now open in Clayton

Bar Moro, a celebration of Iberian and Mediterranean food culture, now open in Clayton

Chef Ben Poremba’s latest highly-anticipated concept recently debuted in Clayton. Bar Moro opened in mid-October and has quickly become a popular destination for Spanish- and Mediterranean-inspired food and drink.







Bar Moro egg

Egg and caviar.










Bar Moro main seating

The dining area at Bar Moro.




As reported by Feast in October, Moro stands for “moor,” an homage to the cultural traditions of Islamic Spain, the Arabic Mediterranean and Poremba’s Moroccan heritage. Bar Moro falls under the Bengelina Hospitality Group brand (Elaia, Olio, Nixta, etc.) and fills the space previously occupied by Billie-Jean. The bar and restaurant celebrates Iberian and Mediterranean food culture, with offerings including tapas, regional classics and a robust beverage program.

“Bar Moro is an idea that Ben had to represent Spanish cuisine,” says Luciano Racca, who serves as the general manager of Bengelina Hospitality Group. “It’s food at its finest, but in a relaxed environment. While quality is above everything else, it still has a bar feel like you’re in Spain – it’s busy, it’s noisy, it’s alive. That’s the atmosphere we want to transmit. It’s very high-end food and a very cozy experience.”

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BarMoro bar kitchen

The bar and kitchen are integrated.










Bar Moro mar i muntanya

Mar i muntanya – Catalan-style roasted chicken with lobster sauce.










Bar Moro anchovy toast

Anchovy toast.




According to Racca, benchmarks of the food menu include traditional dishes such as pan con tomate – “the dish that really opened up the idea of building a Spanish menu.” High-end conservas, or tinned fish, are another highlight alongside hand-sliced jamon iberico and gambas – sustainably raised shrimp delivered fresh daily from Triple J Farm out of Foristell, Missouri.

A selection of vegetables and salads include options such as escalavida (Catalan roasted vegetables) with roasted peppers, eggplant, tapenade and anchovies, while large plates include mar i muntanya (Catalan-style roasted chicken with lobster sauce) and arroz negro cremoso – a squid ink rice porridge with chorizo, braised octopus and celery leaf. For dessert, the kitchen offers a basque cheesecake.

Wine selections include curated options from Spain and Portugal, with an emphasis on sherry informed by a winery research trip Racca took to Spain last summer, as well as vermouth. Five different gin and tonic options made with Spanish ingredients are available along with a selection of cocktails, spritzers, shrubs and sangria.

“It’s very exciting to have a Spanish place back in St. Louis,” Racca says. “As with all of his concepts, Ben really loves to put in place something that really speaks the language of what we try to represent, elevating the experience to a level that was very unexpected. That’s the main reason why people should come try it out.”

Bar Moro is open Tuesday through Saturday from 4 p.m. until close – final reservations are taken at 9:30 p.m.

Bar Moro, 7610 Wydown Blvd., Clayton, Missouri, 314-296-3000, bengelina.com/bar-moro

World’s Best bar Dante NYC shares its secret

World’s Best bar Dante NYC shares its secret
World’s Best bar Dante NYC shares its secret

NEW YORK — It is really probable you have experienced an espresso martini. Past summer, the caffeinated cocktail created headlines for its write-up-lockdown attractiveness. It continues to be an oft-requested drink at bars — including at Caffe Dante, a New York Metropolis institution that’s among the Top rated 50 World’s Very best Bars.

But Dante’s “One more Espresso Martini” isn’t the typical espresso vodka consume uncovered at most bars. The $19 cocktail has a bit of a twist. 

Head bartender Eloy Pacheco, who has 8 decades of mixology encounter including 4 at Dante, refocuses the drink with tequila.

“Espresso is a component of Dante’s DNA and our special mix makes a difference in our espresso cocktails,” Pacheco says. “And due to the fact the Espresso Martini is the cocktail of the second, we determined to build a variation for it, this time with Tequila and Galliano.”

Recipes: 8 tequila cocktails (moreover margaritas) to try at residence

Dante originally opened in 1915.

Pacheco says that the bitterness of the Galliano, an Italian herbal liqueur, and the spiciness from the chili tincture create a “ideal stability.”

The method for producing the consume starts in the early morning, prior to Dante opens.

One particular critical to getting ready “A further Espresso Martini” is making espresso in advance and trying to keep it chilled. If combined even though the espresso is sizzling, the martini could turn into watery thanks to ice melt.